Raspberry Oatmeal Muffins
These raspberry oatmeal muffins are soft, moist, and filled with juicy raspberries and hearty oats! They are easy to make in one bowl, wholesome, and perfect for an on-the-go breakfast or snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 1/2 tsps baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cornstarch
- 3/4 cups white sugar
- Lemon zest from 1 lemon about 1 tbsp
- 1 cup buttermilk* room temperature
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 1/2 cups raspberries* + extra to decorate
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners (8 tulip OR 12 regular) and set aside. Zest 1 lemon for later.Lemon zest from 1 lemon
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 1/2 tsps baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 tbsp cornstarch
- In a large bowl, add the lemon zest and white sugar. With your fingers, rub together and combine them for about a minute to release the lemon oils and fragrances.3/4 cups white sugar, Lemon zest from 1 lemon
- Add in the eggs, vanilla, oil, and buttermilk, Whisk together until well combined.1 cup buttermilk*, 1/2 cup oil, 2 large eggs, 1 tbsp vanilla
- Combine the dry and wet ingredients together gently with a spatula until almost completely combined. Then add in the raspberries and mix a few more times until combined. Don’t over-mix!1 1/2 cups raspberries*
- Scoop the batter evenly between the liners (about halfway full in tulip liners and all the way full in regular ones). Add extra raspberry pieces and sprinkle a bit of white sugar on top (optional).
- Bake for 25-35 minutes or until a toothpick inserted in the middle comes out clean. I would start checking around the 20 minute mark. Mine took 30 minutes total.
- Allow to cool, and enjoy! These muffins are such a hearty treat!
Notes
Buttermilk* - I always make my own homemade buttermilk. Combine 1 cup milk (dairy or non-dairy) with 2 tbsp of lemon juice or vinegar. Allow it to sit on the counter for at least 10 minutes to activate before using.
Raspberries* - Fresh or frozen work. If using frozen, do not thaw! Add them straight into the bowl, then immediately scoop and bake.