Blackberry Cinnamon Swirl Oatmeal Muffins
I have to apologize to Steve and anyone else out there who has started the new year off with their diet resolutions. We have both been on the “watch what you stuff in your face” bandwagon since January 7.
Wait. Was that last week? Seems like FOREVER.
But, I have to admit, both Steve and I have been pretty good. We treat ourselves ONCE a week to a bowl of popcorn as a snack and that’s about it.
Three meals a day, some healthy snacks thrown in and I’m usually the one who is complaining that I’m going to bed hungry at night while singing the show tune from OLIVER – “Please Sir, I want some more”.
Pretty sad, right? I mean, honestly? I don’t need to have dessert every night (even though I’m used to doing so around 9 p.m.). Here’s our new routine: We finish dinner, clean up, put everything away and that’s it. I have a nice warm drink around 9 ish just to satisfy my mental cravings that “I HAVE TO HAVE SOMETHING” and then it’s off to bed. Once the lights go out, this is what happens.
I DREAM ABOUT MUFFINS and sh&%t that I want to consume without thinking about how tight my jeans are.
Specifically, I dream about these muffins. You may even have recognized these from my muffin line up. I have made a similar recipe with an oatmeal base in the past. They are BAR NONE the best muffins that have ever come out of my kitchen. They are not just good…….THEY ARE INSANELY GOOD.
Today, I decided to add in a fresh blackberry swirl into the recipe. This is the same type of berry syrup I make for topping pancakes or waffles. It’s delicious, decadent and a perfect addition to this muffin recipe. And of course, I can’t do a muffin without a streusel topping, it just adds that little punch of crunch on the first bite. BONUS.
So what’s the problem here? I’m going to tell you.
I can’t eat these right now and neither can Steve. Waaaaaaaaaa.
We packed away two in zippy bags and stored them in the freezer until we both reach our fitness goals or when one of us caves and secretly eats one. (I know who is going to be the biggest loser and cave in – most likely me)
In the meantime, they are currently sitting in my front hallway packed in my cupcake carrier and are going to make their way to my office tomorrow morning. Lucky ducks. 
- Streusel
- ⅓ cup packed light or dark brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- ⅔ cup all-purpose flour
- For the muffins
- 1½ cups all-purpose flour
- 2 cups rolled oats,quick cooking
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup oil - avocado or grapeseed
- 1 cup light brown sugar, packed
- 2 x large eggs
- 2 teaspoons pure vanilla extract
- 1 cup milk (I used coconut - feel free to use any milk)
- ¼ cup plain Greek yogurt or sour cream
- ½ cup pumpkin or sunflower seeds, optional
- Blackberry swirl
- 1 cup fresh blackberries
- 1 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
- To make the streusel topping, in a large bowl combine both sugars, cinnamon, melted butter and flour until the mixture is very crumbly. Set aside or place in fridge while making your muffin batter to keep the streusel from getting too warm.
- Preheat oven to 400F. Spray a 12 cup muffin tin with non-stick spray or line with paper muffin cups; set aside.
- To make your blackberry swirl, add the blackberries to a small pot with the sugar and cinnamon. On medium high heat, keep stirring the mixture until it cooks down and gets syrupy. Mashing the blackberries with a spoon as you continue to cook them - about 5 minutes. Set aside and let cool to room temperature.
- In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in the rolled oats and set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar and beat on medium speed until light and fluffy; about 2 minutes.
- Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside. In a large measuring cup add the milk and yogurt or sour cream; whisk well to combine; set aside. With the mixer speed set to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix. With the mixer turned off, add in the pumpkin or sunflower seeds if you want the muffins to have an added crunch. Fold them in gently with a spatula.
- Divide the batter evenly among prepared muffin tins with an ice cream scoop. Don’t be shy, fill those tins to the brim. Top each muffin cup with one teaspoon of the blackberry swirl. Using a toothpick gently swirl the sauce into the muffin. Now divide the streusel topping and sprinkle on top of the 12 muffins.
- Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Cool muffins 10 minutes in the pan before transferring to a cooling rack. Makes 12 large muffins
Note: this recipe has been updated.
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Oh wow ! I have never had this recipe taste anything but super moist. The only thing that I can think of is over mixing the batter at over baking the muffins. I’m so sorry you didn’t enjoy them. Thank you for letting me know!
I also found these to be very dry. I even used extra butter and milk! I have an excessive amount of strussel and berry mixture left over too. Maybe my math was wrong when I doubled the recipe, who knows. but our muffins definitely need a lot butter and jam to get down.
Thank you!
This looks so good! What a great combination of flavors!
Hi Tiffany
I’m not sure why they would have came out dry. So many factors like oven temperature or over baking perhaps ? Depending on the size of your muffin tin, it may have been in too long? I always test mine with a toothpick prior to the end of baking. I have made these a number of times and they never come out dry. I’m so sorry that you had to waste ingredients. That’s always a bummer.
Mine came out super dry, had to throw them out, not sure what happened 🙁 Any suggestions?
Hi Earlyne,
So happy you enjoyed them! They are so delish. Take care!
xo
Hi I slaved all morning (just kidding) making these muffins. They are to die for! Or lose your waist line! But so worth it! Portion control! I’m on a specific diet which will remain quiet but I will definitely have one, freeze the rest. You know what they say..mind over matter, or is it muffins! Thank you for a very delicious muffin recipe. Will make them again. ❤️
They store well in an airtight container for a couple of days. I would suggest freezing them as they have fruit in them. They are totally yummy warmed up. Enjoy !
Thanks for sharing! Do they keep long?
This looks so good! What a perfect and different muffin recipe for weekend brunch!
I have restrained myself from having one but if there’s a snowstorm this weekend I’m going classify it as emergency food.:)
Love these and your story!
Did you have one yet?🤣