"Thick and healthy muffins that are made with oats and fresh berries of any kind. Good source of calcium and carbohydrates." — MINLEE
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1 1/3 cups
packed brown sugar
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!
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.
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! :-)
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!
I used frozen raspberries which made the muffins delicious. The oats give the muffins a nice texture.
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 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.
* 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
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