Raspberry Oatmeal Muffins

This easy Raspberry Oatmeal Muffins recipe is a keeper! The oatmeal flavour comes though beautifully with the whole wheat flour and a hint of cinnamon. You can use fresh or frozen raspberries and enjoy these tasty muffins year round.

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Looking for a raspberry breakfast muffin? You can freeze these muffins for up to three months which makes these a great muffin to have on hand if you’re on the run in the morning. (Thaw at room temperature)

This recipe is definitely in my top five favourite muffin recipes along with Lemon Blueberry Muffins and these Raspberry Banana Muffins. Toss in your favourite berries to change it up. Blueberry Oatmeal Muffins are equally delicious!

Why you will love this recipe

  • this is an easy recipe that uses basic ingredients
  • requires no mixer or fancy equipment!
  • you can use fresh or frozen berries and change up the fruit to other types of berries.


Ingredients photo with text overlay for Raspberry Oatmeal Muffins.

This recipe uses basic ingredients and is straightforward. A few details to consider:

  • fresh or frozen raspberries may be used in this recipe and used straight from the freezer if frozen.
  • the egg should be at room temperature. Take it out of the fridge about a half hour before you begin your recipe.
  • old-fashioned oats are highly recommended, although instant oats are delicious in these muffins as well.


  • Buttermilk – if you don’t have buttermilk on hand you can make this easy substitution. Measure 1 tbsp. of white vinegar or lemon juice in a liquid measuring cup. Fill with milk to the one cup line. Stir and mix, then let stand for 5 minutes. This substitution may be used for any recipe that calls for buttermilk.

How to make this recipe

Step-by-step numbered photos for recipe.

Easy steps to make this recipe

  1. Preheat your oven to 400F and line a regular-sized muffin tin with paper liners or grease the muffin tin.
  2. Begin by mixing the oats and buttermilk together, then set aside.
  3. Next, combine dry ingredients.
  4. Combine the egg, brown sugar and oil and whisk until well combined.
  5. Add dry ingredients to the egg mixture, then add in the wet oat mixture.
  6. Divide evenly among prepared muffin cups and bake in 400F oven for 15-18 minutes.
  7. Serve warm from the oven and enjoy!
Baked raspberry oatmeal muffins in muffin tin fresh from the oven.

You might also like these muffin recipes:

Apple Oatmeal Streusel Muffins

Lemon Blueberry Muffins

Banana Chocolate Chip Muffins

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Raspberry Oatmeal Muffins

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5 from 2 reviews


These moist and delicious Raspberry Oatmeal Muffins are quick and easy to make and stay nice and fresh for a few days. 


1 cup buttermilk

1 cup rolled oats (old fashioned oats or instant)

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg, room temperature

1/2 cup whole wheat flour

1/2 cup all-purpose four

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)


  1. Preheat oven to 400F.
  2. In a small mixing bowl, stir together buttermilk and oatmeal. Set aside.
  3. In a small mixing bowl, lightly beat egg, vegetable oil and brown sugar
  4. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon and salt.
  5. Add the egg mixture to the dry ingredients and stir just until combined, then add in the buttermilk/oat mixture and stir just until combined.
  6. Gently fold in the raspberries.
  7. Divide equally among the 12 muffin cups. 
  8. Sprinkle tops with oatmeal (optional)
  9. Bake in 400F oven to 15-18 minutes until tester inserted in the centre comes out clean.


  • If you are using frozen raspberries in this recipes, do not thaw the recipes. You can use them straight from the freezer for best results.
  • Store muffins in a storage container at room temperature for two days or in the refrigerator for up to one week. 
  • Freezing instructions: Muffins may be frozen for up to three months in freezer storage container layered between parchment or waxed paper. Thaw before eating.
  • Buttermilk substitution:  Measure 1 tbsp. of white vinegar or lemon juice in a liquid measuring cup. Fill with milk to the one cup line. Stir and mix, then let stand for 5 minutes. This substitution may be used for any recipe that calls for buttermilk.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 158
  • Sugar: 6.2 g
  • Sodium: 182.3 mg
  • Fat: 7.4 g
  • Saturated Fat: 5.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 19.6 g
  • Fiber: 2.5 g
  • Protein: 3.4 g
  • Cholesterol: 17.7 mg


  1. One of our favourite muffin recipes ever! Love the combination of whole wheat flour and all-purpose flour. I tried a batch with mixed raspberries and blueberries. Yummy!

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