Recipe by MINLEE
"Thick and healthy muffins are made with fresh berries of any kind and rolled oats. Good source of calcium and carbs. I like to use either blueberries or raspberries in this recipe."
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1 1/3 cups
made a few modifications. I used half whole wheat flour (just estimated the 1/3 cup) did 1/2 cup of brown sugar instead of 1/4. used a scarce tablespoon for baking powder (don't like the taste that much) increased cinnamon to about 1 tsp. added a splash of vanilla. and substituted 2 tbs of butter for oil. also i used 1 1/4 cup of raspberries and 3/4 cup blueberries. they were frozen. so i rinsed them and patted with paper towels. DELICIOUS! like really i'm in love with these things. will make again!
Sorry, but the original recipe isn't very good. As stated by a couple of others, it is too bland. To liven these up, I instead use: 1.5 cu. whole wheat flour, 2 t. ground cinnamon, 1/2 c. sugar (white or light brown), 1/4 to 1/3 c. of chopped walnuts, and sprinkle the tops with turbinado (raw) sugar instead of using the recipe as stated. Sometimes, if I have maybe a tablespoon or so of leftover sour cream, I will fold that in last. The sour cream makes the muffins really light yet tender. The overall result? Yummy muffins! However, because I had to heavily modify to recipe to make the the muffins tasty, I'm sorry to say that I could only give it three stars.
These muffins were very bland. I sprinkled cinnimon and sugar about 10 minutes before I took them out of the oven. My husband liked them with the topping.
Not sure I would make again..
These turned out quite well for me. I used whole wheat white flour, a teaspoon each of baking powder and baking soda (that's always worked for me, so I do that with almost every muffin recipe), lowfat buttermilk instead of plain milk (as that was what I had on hand--I used milk, just a different kind of milk), and two cups organic triple-berry mix that was in my deep freeze. These came together quickly and used on hand ingredients which meant it fit really well into my tight budget. Next time I make these, I might add a teaspoon of vanilla. I think that was what was missing out of this recipe. I got twelve biggish muffins out of this recipe and 350* for 20 minutes was just right. My youngest son ate three in ten minutes at lunch. I would say that he really liked these. NOTE: For novice bakers, I find that a full tablespoon of baking powder that I tried in a previous recipe was too much and the taste of baking powder way overpowered the rest of the recipe. Just wanted to save some of you the trouble if you try this out for yourself.
I loved these! I used whole wheat flour to make them even healthier. I did double the amount of sugar from 1/4C to 1/2C, as some other reviewers suggested, and added a tsp. of vanilla, but I'd say they're really yummy!
Not good. I followed the recipe, using a combination of blueberries and a few blackberries. These were dense, not sweet, with almost a bitter aftertaste to them. They did not rise at all despite the huge amount of baking powder, which may have caused the after taste. Won't try again.
Substituted whole wheat flour for white, 3 T applesauce for oil, 1/4 c. raw sugar for brown sugar. I used 1 cup frozen wild blueberries. I prefer them less sweet and think this is a very good recipe.
Very hardy muffin with a wonderful fresh-fruit zing! Not overly sweet, either, which is fine by us. I selected this recipe specifically for the oatmeal (filling, good fiber) and made them with raspberries instead of blueberries. The muffins vanished in two days, a sure sign this recipe is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Very Berry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 44
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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