Very Berry Muffins

Very Berry Muffins

37
MINLEE 0

"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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Ingredients

1 h servings 155 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
  2. In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
  3. Bake 25 to 30 minutes or until light golden brown.

Reviews

37
  1. 44 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 ...

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 ...

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 t...

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), ...

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...

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 desp...

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 ...

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...

If you're looking for a sweeter muffin, this recipe may not be for you. I tried sprinkling sugar on the tops before baking and it helped a little.