These gently sweet blackberry oat muffins are a full-flavored way to celebrate my favorite seasonal summer fruit. They’re made purely with oat flour and oats, for a naturally gluten-free, dairy-free breakfast treat that both Tony and I can enjoy. I hope that you will too!
About the Oat Flour
You can purchase purchase oat flour or simply grind your own. Oats are a very soft grain, and take just a minute to powder in a spice grinder, food processor, or blender. 1 3/4 cups of oats makes about 1 3/4 cups of oat flour.
Oats are a naturally gluten-free food, but are often cross-contaminated with wheat in the growing or processing stages. For those with celiac disease or a severe gluten sensitivity, look for certified gluten-free oat flour and certified gluten-free oats.
Oat Flour Alternatives
If you aren’t gluten free, you can substitute wheat flour, spelt flour, or all-purpose flour for the oat flour in these blackberry oat muffins. But as you can see, they’re pretty amazing as is. I’m not gluten free myself, but I love the wholesome flavor of oat flour.
Special Diet Notes: Blackberry Oat Muffins
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan blackberry oat muffins, use a substitute with good binding ability, like aquafaba, and increase the baking powder by 1/4 teaspoon.
- 1¾ cups oat flour (certified gluten-free, if needed)
- ½ cup sugar
- ¼ cup quick oats (certified gluten-free, if needed)
- 2 teaspoons baking powder (reduce to 1 teaspoon over 4000 ft)
- ¾ teaspoon ground cinnamon
- ⅜ teaspoon salt
- 1 cup chopped blackberries
- ½ cup unsweetened dairy-free milk beverage
- 2 large eggs
- ¼ cup grapeseed oil, rice bran oil, or other neutral baking oil
- 1 teaspoon vanilla extract
- Preheat your oven to 425ºF and line 8 muffin cups with cupcake liners.
- Put the oat flour, sugar, oats, baking powder, cinnamon, and salt in a large bowl and whisk to combine. Add the blackberries and stir to coat the berry bits with flour.
- Put the milk beverage, eggs, oil, and vanilla in a mixing bowl and vigorously whisk to combine. Add the dry ingredients and stir just to combine. Do not over mix.
- Scrape the batter into your prepared muffin cups, right up to the top.
- Bake for 24 to 28 minutes, or until lightly golden, firm to the touch, and a toothpick inserted in the center of a muffin comes out relatively clean.
- Let cool in the pan for about 5 minutes, and then remove the muffins to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 1 day. Wrap leftovers in plastic and freeze to enjoy later.