Healthy Oatmeal Blackberry Muffin Recipe

I love a good muffin just as much as the next person.

In fact, I very clearly remember the elation I felt as a kid when my mom would give in and get us those giant Costco blueberry muffins, they were so good and huge!

But these days, I don’t love the sugar and high calories that come with regular muffins.

Because let’s be honest with ourselves: most muffins are really just an excuse to eat cake for breakfast.

And that’s why I adore these healthy blackberry muffins—made from super healthy ingredients like oatmeal, cottage cheese, and protein powder (to help keep you full), they’re both satisfying and guilt-free, which is perfectly fine with me.

Make a batch to have around for breakfast, eat them as a pre or post-workout snack, or have them as a treat any time of the day!

Here’s your healthy oatmeal blackberry muffin recipe:


1 cup oats
3/4 cup low fat cottage cheese
1/2 cup vanilla whey protein powder like this one
1/4 cup almond milk (or other milk)
1 egg
2-3 Tbsp honey (or your sweetener or choice)
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp nutmeg
1 cup blackberries, coarsely chopped (I used fresh ones, but frozen would work too)

Note: These muffins are very lightly sweet, which is how I like them (after living in Europe, everything in the U.S. always seems over sweetened). If you prefer your muffins to be sweeter, just add more honey.

Total prep time: 15 minutes
Total baking time: 15 to 17 minutes


Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, blend all ingredients except for the blackberries so everything is mixed nicely and there are no more chunks left in the mixture.

This is important: do not blend the blackberries! I accidentally did this the second time I made this recipe and the result was some very sad purple muffins.

Once you’ve got everything blended, chop up the blackberries (if you haven’t already), and stir (again, don’t blend!) the fruit into the rest of the mixture. Scoop into muffin cups (these silicon ones are my favorite)—make sure not to put too much in each cup since they will rise as they bake.

Next, stick them in the oven for about 15 minutes or until they’re slightly golden on top. They’ll puff up a bit—don’t worry, this is normal and they’ll eventually flatten a little after you let them cool.

Eat up! Store any leftovers in the fridge.

Macros (per 1/10th recipe):

Calories: 90
Protein: 7.2g
Carbohydrates: 11.7g
Fat: 1.7g
Fiber: 1.7g

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