Very Berry Muffins

Very Berry Muffins

66
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"Thick and healthy muffins that are made with oats and fresh berries of any kind. Good source of calcium and carbohydrates."
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Ingredients

50 m servings 151 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 23.4g
  • 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). Line a muffin pan with paper or foil muffin liners, or grease with vegetable oil spray.
  2. In a medium bowl, stir together the flour, rolled oats, sugar, baking powder and cinnamon. Add the milk, egg and oil, mix until well blended, then fold in fresh berries. Fill muffin cups 2/3 full.
  3. Bake for 25 to 30 minutes in the preheated oven, until tops are golden brown and muffins spring back to the touch.

Reviews

66
  1. 74 Ratings

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Most helpful positive review

I gave this recipe 5 stars, conditional on the fact that I took others' advice and changed it around a bit. First of all, I doubled it to make 24 muffins. I guess I was certain the changes wou...

Most helpful critical review

I did not change the recipe because I didn't want a sweet muffin for heath reasons, however I don't believe that this recipe was ever tested because these were more tasteless than a diet bran mu...

I gave this recipe 5 stars, conditional on the fact that I took others' advice and changed it around a bit. First of all, I doubled it to make 24 muffins. I guess I was certain the changes wou...

A very good muffin- IMO. I changed a couple things- thanks, in part, to others' remarks. First, I used whole wheat flour, instead of all-purpose white. The texture is thicker, as you would imag...

I added 1/2 cup of sugar to the recipe and used frozen blackberries and raspberries. they turned out very well. cooking them at a high temperature allows the outside to be crispy and the insid...

I used frozen raspberries which made the muffins delicious. The oats give the muffins a nice texture.

I did not change the recipe because I didn't want a sweet muffin for heath reasons, however I don't believe that this recipe was ever tested because these were more tasteless than a diet bran mu...

I made these muffins with blackberries. I even put in some extra berries, but still were just too bland. No one in our house cared for them much. Maybe I did something wrong!

I love this recipe! I changed it a little by adding 1/2 cup more brown sugar and the berry flavor was enhanced a lot...

Good breakfast muffin. Not light and fluffy like I usually strive for in a muffin, these are a thick and hearty change of pace with the addition of oats. They rise nicely and are nicely compleme...

These were good but not my fav. I used a mix of raspberries and blueberries. Made all the usual subs (applesauce,some wholewheat flour). I'd rather use the "Berry Oatmeal Muffins" recipe on thi...