Very Berry Muffins

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Most Helpful Positive Review

Mar 16, 2006

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 would make them good! And it worked. I increased the brown sugar from 1/2 c. to 3/4 c., so they were just a little bit sweet (perfect). I was generous with the berries, using a little more than called for. For the flour, I used 1 1/3 c. whole wheat, and 1 c. white flour. The oats I used were quick-cooking as well. I added a tsp. of vanilla and a pinch of nutmeg. I also folded in about 2/3 c. sliced almonds with the raspberries. These are delish with all the above mentioned changes! I never made the recipe in its original format, so I can't comment on that. But, if you want a healthy, hearty, mildly sweet muffin, the addendums I mentioned should get you that. Oh yes, one more thing, I did NOT bake them for 25-30 minutes as the recipe stated. In my oven, it only took 18 minutes! I would start checking them around 15-17 minutes just to be safe. Enjoy!

—Jenivive

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Most Helpful Critical Review

Jan 30, 2009

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 muffin, sorry! just had to say it . I doubled the recipe to freeze some for later used fresh berries- took one bite and tossed them in the can. My advice would be find another recipe. Too many changes would have to be made here.

—vikki715

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72 Ratings

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Aug 05, 2005

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 imagine & we liked it, but you could go half & half for a more lighter muffin with the benefits of whole wheat. Instead of increasing the sugar amount, I coated the berries in white sugar (about 2 Tbs.) before adding. This seemed to be enough extra sweetnees for us. I also liked the nutmeg- and followed other's suggestions by 1/2 tsp. (Optional: 1 cup of finely chopped walnuts didn't change a thing but taste & texture- We are all "nuts" here, anyway. ;-) ) 25 mins bake time worked fine. I used the 'ole "Toothpick" method for doneness. One last suggestion for those with kids with a sweet-tooth: We either give them jelly to slather on them or a small bowl of apple sauce to use for dipping. Loved using this recipe for a good "base" for muffins! They freeze well, also! :-) Thanks "Min"!!!

—NANCYNEON84

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Oct 12, 2003

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 inside to be squishy. a really good muffin that you don't have to feel guilty about eating!

—rudechack

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Oct 12, 2003

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

—CARLA G

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Sep 18, 2003

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!

—LF

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Nov 18, 2010

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...

—JESSIRATH

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Jun 21, 2010

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 complemented with the addition of raspberries. I soaked my oats in the milk and egg before blending the wet ingredients with sugar as another recipe directs, and baked 11 muffins at 350 for close to 20 min. I was glad that they weren't too sweet.

—Stephanie Lawrence

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Nutrition

Calories
151 kcal
8%

Carbohydrates
23.4 g
8%

Cholesterol
19 mg
6%

Fat
4.9 g
8%

Fiber
2.5 g
10%

Protein
3.7 g
7%

Sodium
138 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Very Berry Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 151
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
Saturated Fat 0.9g 5 %
Cholesterol 19mg 6 %
Sodium 138mg 6 %
Potassium 113mg 3 %
Total Carbohydrates 23.4g 8 %
Dietary Fiber 2.5g 10 %
Protein 3.7g 7 %
Sugars 6.5g
Vitamin A 2 %
Vitamin C 9 %
Calcium 14 %
Iron 13 %
Thiamin 18 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 7 %
Folate 20 %

* 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.