I like making these raspberry oatmeal muffins when I want something a little hearty but still easy to bake. The oats make the muffins soft with a little texture, and the raspberries add bright pops of flavor in every bite. It’s a simple recipe that doesn’t take long to mix together, which makes it perfect for breakfast or when you just want to bake something quick.

Why You Will Love This Recipe

These raspberry oatmeal muffins are great because they’re simple and made with ingredients you probably already have. The oats give the muffins a nice texture while the raspberries add bursts of fruit in every bite. I also like that the batter comes together quickly and bakes in under twenty minutes. Raspberry oatmeal muffins are also flexible since you can use fresh or frozen raspberries and they still turn out great.

What You Will Need

You will need rolled oats, which soak in the buttermilk and help give the muffins their soft texture. Buttermilk adds moisture and helps the oats soften before the batter is mixed.

For sweetness you will use brown sugar, which also adds a little depth of flavor. Vegetable oil keeps the muffins moist, and an egg helps bind everything together so the muffins bake properly.

This recipe uses a mix of all-purpose flour and whole wheat flour. The all-purpose flour keeps the muffins light while the whole wheat flour adds a little extra texture.

To help the muffins rise you’ll add baking soda, and cinnamon adds a warm flavor that works really well with the raspberries. A small amount of salt balances the sweetness.

The star of the muffins is the raspberries, which add juicy bursts of fruit throughout the batter. You can use either fresh or frozen raspberries.

If you want, you can sprinkle a little extra oatmeal on top of the muffins before baking for a simple topping.

Ingredients

• 1/2 cup brown sugar
• 1 cup rolled oats (old fashioned oats or instant)
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg, room temperature
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 and 1/2 cups raspberries (fresh or frozen)
• Sprinkle of oatmeal for tops of muffins (optional)

How to Make Raspberry Oatmeal Muffins

Start by heating your oven to 400°F and preparing a muffin tin with liners or a light coating of cooking spray.

In a small bowl stir together the buttermilk and oats. Set this aside so the oats can soak for a few minutes.

In another small bowl whisk the egg, vegetable oil, and brown sugar until well combined.

In a large mixing bowl combine the all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt and stir together.

Pour the egg mixture into the bowl with the dry ingredients and mix gently just until combined. Then add the buttermilk and oat mixture and stir again until everything is just mixed together.

Carefully fold in the raspberries so they don’t break apart too much.

Divide the batter evenly between 12 muffin cups. If you like, sprinkle a little oatmeal on top of each muffin.

Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool slightly before serving.

More amazing muffin recipes

• Oatmeal Blueberry Muffins
• Keto Blueberry Muffins
• Sour Cream Blueberry Muffins
• Blueberry Zucchini Muffins
• Matcha Muffins
• Coconut Muffins
• Spinach Muffins
• Sausage Egg Muffins