Blackberry and Oat Muffins

I have been pretty horizontal for the past couple of days. My feet, undeniably ‘put up’ – on the sofa, on the bed, or the grass. Rest is such an undervalued pleasure. We constantly push ourselves to make the most of the hours left in the day. Making sure we get as much as possible done. Why is it more of an achievement to hurtle through life, wearing ourselves down? I feel I’m winning when I rest. Rest is good for the soul. Rest does not make you weak, it empowers you to live a longer, stronger life. So yeah, I’ve done ziddly squat these last couple of days, and it feels fantastic!

I did however, let my much-needed-rest-time be interrupted by a little walk. Charlie had given me the heads up that there was a blackberry bush near the boat, overflowing with juicy fruits. I took my tub and off I trotted to find this berry oasis. And oh boy, he wasn’t wrong. Hundreds and hundreds of fat, plump blackberries, dangling from their thorns, waiting to be plucked. I was there for a good 45 minutes, scrambling around and under their bushes. Trying not to get spiked to death or end up with 100 thorn splinters. One such thorn took a good 10 minutes to dig out of my thumb, much to the amusement of the nearby railway workers. Who’s laughing now guys?!

I now have more blackberries than I honestly know what to do with, and am currently compiling a list of possible blackberry recipes. But I am happy, a big purple smile of happy. Plus, free food is the best food.

Blackberry and Oat Muffins //

Blackberry and Oat Muffins //

Blackberry and Oat Muffins 

Makes 6-8 muffins


250g organic spelt flour
70g rolled oats
65g coconut sugar
1 heaped tsp baking powder
1.5 heaped tsp bicarbonate of soda
200ml almond milk
2 organic free range eggs
Large handful of wild blackberries (washed) – if you don’t have any blackberry bushes nearby, source them from a local farmers market

Sprinkle of oats & coconut sugar for the topping


Preheat over to Gas Mark 6 / 200 C

Line a muffin tray with 8 muffin cases.

In a bowl, mix all the dry ingredients together.

In a separate bowl, whisk milk and eggs together, then fold them into the dry mix.

Gently fold in the blackberries.

Divide the mixture evenly between your cases, making sure you fill them right up – this will create nice big muffins.

Sprinkle the additional oats and coconut sugar over the top of your muffins.

Bake for 15 mins, or until a skewer comes out clean.


Blackberry and Oat Muffins //



Here’s some other blackberry recipes that I recommend testing out:

The Foraged Crumble – My New Roots

Drop Scones with Blackberries and Lemon – Hedgecombers

Gingerbread Waffle Parfaits w/ Berry Smash and Coconut Whip – Faring Well

Fig and Blackberry Crumble with a Quinoa and Oat Crust – Franglais Kitchen

Two Ingredient Blackberry Ice Cream – The Petite Cook

Blackberry and Fig Jam with Cashew Grain-Free Waffles – Natural Kitchen Adventures

32 thoughts on “Blackberry and Oat Muffins

    1. Thank you SO much for stopping by, and your kind words Jessie! It means so much, I adore your blog! Your parfaits looked the bomb, a waffle iron is on my birthday wishlist and they’ll be the first thing I make with them if the gift fairies are good to me! Have a brilliant week 🙂 xx

  1. Hi Sus can you help..I am looking for coconut sugar ?? So I can make these lovely muffins..have raided a blackberry bush !! Can I buy it or do I have to add cocnut to sugar ( just being thick about this ) ..ta muchly Gerry xxxx

  2. Oh gods, they looks good! In fact you’ve inspired me to get my lazy derriere off the sofa and go in search of my own secret stash of blackberries! Thank you!
    Janie x

  3. I love oaty toppings so these are right up my street. Never tried coconut sugar either so keen to give that a go! Photos are beautiful too x

  4. I agree, rest is very important, hope you’ve enjoyed your break. It sounds like I need to pay a visit to my local blackberry bushes soon and start picking. These muffins look like the perfect way to enjoy blackberries 🙂

    1. Thank you Jen, these days off have been all kinds of wonderful! Back to the fields tomorrow though. Oh yeah, they seem to have totally sprung into action the last few weeks, I hope your local ones are as bountiful as the ones near me.

    1. Hey Jasmin, I’m all about those muffin vibes right now! Ah, you must try and squeeze some in somewhere, I think we are almost auto-programmed to think we have to do everything, all at once, and we end up burning ourselves out! Put your feet up girl! x

  5. These sound delicious, and I really want to try coconut sugar as well. I haven’t seen any blackberries yet – might have to go hunting for them.

  6. Love the blackberries + oats combo. I’ve been gathering lots of wild blackberries while walking my dogs — always good to have new inspired flavors 🙂

    1. Thank you Kellie! They’ve gone absolutely nuts down here in the South West, earlier than normal for us too, it’s quite a treat but I’m sad they won’t last until September.

  7. Muffins are my guilty pleasure! When I was in high school I used to get muffins and only eat the tops because of their slightly “crunchy” tops and soft insides. I haven’t had a muffin in forever and seeing these blackberry and oat muffins make me want one so bad! Rest is so very important and I hope you are enjoying having your feet up 🙂

  8. These look brilliant and I am just waiting on them coming out of the oven now as I had a stash of blackberries that I picked and put in the freezer a couple of months ago. Is it correct that there’s no butter in the recipe?

Thank You! I love hearing from you all.