Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries, but don't thaw them first. Keep them frozen, toss them in the dry ingredient mixture, and fold them into the batter quickly. You may need to add 2-3 minutes to the baking time since frozen berries will lower the temperature of the batter.

How can I make these muffins dairy-free?

Simple substitutions work great here! Replace the Greek yogurt with a plant-based yogurt (coconut or almond work well). Make sure it's plain and unsweetened for the best results. The coconut oil already makes these butter-free, so you're halfway there.

Can I substitute maple syrup for the honey?

Absolutely! Pure maple syrup can be used as a 1:1 replacement for honey in this recipe. It will give the muffins a slightly different flavor profile, but equally delicious. The texture might be slightly less dense as maple syrup is a bit thinner than honey.

Why did my blackberries sink to the bottom of the muffins?

If your blackberries sank despite coating them with the dry mixture, they might have been too large or too juicy. Try cutting them in half next time, or use the tip in the notes about cutting all berries in half for more even distribution throughout the muffins.

Healthy Blackberry Oatmeal Muffins Recipe

Description

Delicious and healthy blackberry oatmeal muffins are packed with wholesome ingredients like Greek yogurt, oats, and fresh blackberries, making them a perfect snack or breakfast treat.

Ingredients

Units Scale

Dry Ingredients

- - 1 1/4 cup all-purpose flour (150g)
  - 1/4 cup whole wheat flour (30g)
  - 3/4 cup rolled oats (75g)
  - 1 tsp. baking powder
  - 1/4 tsp. baking soda
  - 1/2 tsp. salt
  - 1 tsp. ground cinnamon

Wet Ingredients

- - 2/3 cup nonfat plain Greek yogurt (150g)
  - 2 large eggs
  - 1/2 cup + 2 tbsp. honey (202g)
  - 1/4 cup coconut oil, melted

Add-Ins

- 1 1/2 cups fresh blackberries (192g)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners to prepare for baking.
Prepare the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon to combine.
Mix the wet ingredients: In a larger bowl, whisk together the Greek yogurt, eggs, honey, and melted coconut oil until the mixture is smooth and well-blended.
Coat the blackberries: Add the blackberries to a small bowl. Take a teaspoon of the dry ingredients and toss it with the blackberries to coat them lightly. This prevents the blackberries from sinking to the bottom of the muffins.
Combine the wet and dry ingredients: Gradually whisk the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold in the blackberries: Gently fold the coated blackberries into the muffin batter using a spatula, ensuring they are evenly distributed.
Fill the muffin tin: Divide the muffin batter equally between the 12 muffin cups. Tap the muffin pan on the counter a few times to settle the batter.
Bake the muffins: Place the muffins in the preheated oven and bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire cooling rack to cool completely.

Notes

The most accurate way to measure flour without a scale is to use the spoon-and-level method.
Ensure to use rolled or old-fashioned oats instead of quick-cooking oats for the best texture.
For smaller blackberry pieces, cut the blackberries in half before adding them to the batter. Skip the step of tossing them in dry ingredients if you do this.
Use an ice cream scoop or a ⅓ cup measure for evenly sized muffins.
Nutritional information is approximate and may vary depending on substitutions or variations.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 13g
Sodium: 120mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg