Sunday, April 28, 2013

Blackberry Oat Muffins {SRC}

These Blackberry Oat Muffins are extra special, and pretty enough to serve to guests!

I found them over on Emily’s blog – Life on Food – my assignment for this month’s Secret Recipe Club

Emily has lived in 4 states – ranging from the corn fields of the mid-west to the hot south, and now resides in the north east.  And, she has some amazing looking recipe on her blog: Texas Roadhouse Dinner Rolls, Sweet Potato Hash with Brussels Sprouts & Bacon, Carrot Cake Pancakes, and Crockpot Herbed Garlic Chicken (which uses my favorite spices!). 

I ended up choosing these blackberry oat muffins, and we really enjoyed them.

In true Finding Joy in My Kitchen fashion, we made some healthy substitutions:

  • Used whole wheat flour rather than all purpose
  • Reduced the sugar by 1/2 C. 
  • Used applesauce in place of Greek yogurt. 
  • Reduced the amount of butter. 

The result was a delicious muffin. 

Blackberry Oat Muffins – Adapted from Emily @ Life on Food


  • 2 C whole wheat flour
  • 3/4 C Old Fashioned Oats
  • 1/2 C brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 tsp. cinnamon
  • 1 C unsweetened applesauce
  • 1/2 C milk
  • 2 T butter, melted
  • 1 egg
  • 1 tsp. vanilla extract
  • 6 oz. fresh blackberries


In a large bowl mix together 2 C whole wheat flour with 3/4 C oats.  Add in a pinch of salt, 1/2 C brown sugar, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. of cinnamon.  Stir well. 

Add in 1 C unsweetened applesauce, 1 egg, 1 tsp. vanilla extract. 

Stir in 2 T melted butter and then up to 1/2 C milk, until you have a thick, but batter-like batter. 

Chop up your blackberries into coarse pieces.  I sliced each berry into 2-3 sections.

Toss those berries into the batter. 

Carefully fold the berries in until just combined. 

Scoop into muffin tins that have been lightly greased.  They will fill about 12 regular muffin tins, or 6 jumbo muffins. 

If desired, sprinkle the top with coarse sugar. 

Bake at 350 for 20-23 minutes until lightly browned and a toothpick inserted into the center of the muffin comes out clean. 

Cool for 2-3 minutes in the pan.  Then, remove the muffins and allow them to cool on a cooling rack. 

Serve slightly warm, or at room temperature. 



  1. These look like a sweet way to start the day.

  2. I love blackberries and all the other healthy substitutions you made to these delicious looking muffins! What a great way to start any day!
    Renee - Kudos Kitchen

  3. Yum! Those muffins look tasty! I live how you did so much to make them healthier and they turned out so well!

  4. Your muffins look delicious! I bet they would be delicious with a big cup of coffee!

  5. Oh those just look fantastic!! I love fruity muffins, and ripe blackberries are some of my favorite fruit. GREAT SRC pick!! :)

  6. What a FABULOUS SRC pick and such lovely photos too! Karen

  7. Yum!! Looove berry season :) These look great!

  8. I am glad you enjoyed the muffins. I will have to check out the healthy changes. I am always amazed by how much sugar you can cut out of recipes and still have them taste amazing.

  9. These muffins look so tasty! The combination of the oats and berries sounds lovely!

  10. Great pick for your SRC this month... I've never used blackberries in cooking, not sure why...

    I thought they would not stand to baking, but I am evidently wrong

  11. I made these last night and had one this AM. They are very good!


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