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.
32 Comments
Very nice recipe. I replaced the 2 eggs with 2 flax eggs and replaced the sugar with monkfruit and only used 1/4 cup. Delicious!
That’s fabulous! I’m glad it still worked well egg-free and sugar-free!
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What about eggs. They are not dairy free if you use eggs right?
Hi Barbara, eggs are not a type of dairy. This post should help you out! -> https://www.godairyfree.org/ask-alisa/are-eggs-dairy
These are amazing! I used almond milk, organic cane sugar & coconut oil with fresh picked blackberries – they turned out absolutely perfect and practically melt in your mouth. I’m always a little cautious when it comes to gf baked goods because they often don’t turn out, but these are a total win! 🙂
So glad you enjoyed my recipe Stacey! And thanks for your feedback on ingredients used 🙂
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So pretty! I love muffins, they are great for quick breakfasts, have to try these.
I am a muffin-aholic. One can never have enough muffin or muffin recipes–especially if it involves oats. I love your cupcakes liners too! Where did you get them?
I got them as a gift, but I found them online and linked up to them -> http://amzn.to/2eIcmOj
These blackberry oat muffins look so delicious! They would make a great portable breakfast or snack!
My hubby will love these! He’s such a big fan of blackberries. Definitely making a batch for him soon!
I haven’t used oat flour before. I love. blueberries so this is a win in my book!
If you can do oats, it’s a great swap Kelly! Especially in muffins 🙂
Wow! So stunning and I love those muffin papers! These look so moist!
Thank you! Aren’t those cute papers? I got them from my MIL, but I saw them online from Wilton.
I LOVE a good muffin! They are the best breakfast on the go! This one I must try!
You and me both Kristina!
I absolutely LOVE blackberries! They remind so much of going to my Grandpa’s house in Northern Idaho and picking them straight from the bush while wading in the creek that ran through his property! I will have to make these!!! They look so good!
I miss blackberry picking so much! Growing up in the northwest, we always picked our berries for the summer (often from our backyard!) and never bought them. Now I have to pay $$ for these beauties – but it’s worth it!
These look wonderful! I just love berry muffins for breakfast (or anytime really) . Have you tried using the aquafaba in this recipe yet?
I haven’t tried it yet! I think aquafaba would probably work well though.
Oat flour is my favorite. I use it in most of my muffin and pancake recipes. I believe blackberries sometimes get easily forgotten so this is a great reminder to pick some up!
Mine too Lorie! My husband is gluten-free and I find it so much easier and more delicious to swap in oat flour than many of the flour blends.
We are thinking alike this week 🙂 I just made blackberry baked oatmeal! Going to have to get some more berries for these muffins!
Ooh, that sounds delicious Maria. I hope you are posting the recipe soon! Checking your website to see if it’s already up …
I found banana flour the other day and have been testing that out! I love that we have so many more options than we used to and they’re easy to find.
That’s so cool! I’m curious to hear more about it. I haven’t seen banana flour here.
These look so tasty!! I use oat flour for everything! I buy the whole oats in the bulk bin to save money and then grind them myself like you suggested!
Yep, that’s the way to do it 🙂