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Very Berry Muffins

September 27, 2011

At my kids' school, the parents are in charge of making the snacks for their child's class for an entire week, several times a year. With two kids, that means I need to prepare food for over 40 kids five to six weeks a year! This is an easy task for some moms but for others it's a much bigger challenge that they absolutely dread. The snacks generally run the gamut from cheese cubes, crackers, fresh fruit, steamed veggies, little sandwiches and so on to more elaborate creations that are always put together with love.

Earlier this year, a mother in Kenya's class made the most incredible muffins that the kids completely devoured. They were unbelievably delicious and packed with a mix of bright, juicy berries. I asked her for the recipe, but she couldn't find it. Nonetheless, I was determined to figure out how to recreate her delectable creation. As we head into the fall and winter months, fresh berries will be a big challenge to find (and will cost an arm and a leg when you do), so instead I'm using an entire bag of frozen mixed berries to fulfill my craving for these treats.

I'm not kidding, I love these muffins so much, the next time I make them for snack they may not all make it to the classroom!

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Very Berry Muffins  (Makes 12 Regular Muffins)

  • Prep Time:5 minutes,
  • Cook Time: 20 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 1/2 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup old fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup brown sugar
  • 1 large egg, whisked
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/3 cup canola or vegetable oil
  • 2 cups frozen berries

Preparation

  1. 1. Preheat oven to 400 F.
  2. 2. Place the first 6 ingredients in a bowl and combine.
  3. 3. Combine the egg, vanilla extract, milk and oil in a separate bowl.
  4. 4. Slowly combine the dry ingredients into the wet ingredients.
  5. 5. Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
  6. 6. Pour batter into greased or muffin lined regular sized tins.
  7. 7. Bake for 20-22 minutes.
  8. 8. Allow muffins to cool for 5 minutes then remove to a cooling rack.
  9. 9. Serve.
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Comments






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  1. Charlotte K.

    April 24, 2013 at 8:17 am

    Reply

    I just discovered this recipe…they are so yummmy!!! My son liked the breading part, but he has a texture issue with any fruit in baked items, but wants blueberry muffins. (I know crazy!!) I am trying to work with the texture issue, but really need thinks for breakfast. Do you have any recipes with pureed fruit? Or do you have any suggestions on using pureed fruit in this recipe as far as adjusting the liquids?
    Thanks for any help!!

  2. Stephanie

    April 16, 2013 at 10:50 am

    Reply

    I am making the Very Berry Muffins, for my daughters first birthday party, instead of cake. What do you think of topping the muffins with berry preserve and cream cheese “frosting”, as done with the Breakfast Cupcakes? Thanks.

    • catherine

      April 16, 2013 at 12:05 pm

      Reply

      I think that would be super cute! Flavorwise I don’t think they need the extra sweetness, but I think it would totally work!

      • Stephanie

        April 16, 2013 at 1:14 pm

        Reply

        Thanks for your speedy response. I think I’ll frost one and see how it takes. I appreciate your input.

        • Stephanie

          April 16, 2013 at 1:15 pm

          *see how it tastes. Silly autocorrect.

  3. Allie

    April 9, 2013 at 8:57 am

    Reply

    I only have quick 1 minute oats, can I use them?

    • catherine

      April 9, 2013 at 10:08 am

      Reply

      Nope, those cook too quickly! You definitely need to use the old-fashioned oats!

  4. Jenna

    April 8, 2013 at 7:30 am

    Reply

    Can I substitute oat flour in these? We’ve recently found out my year old daughter is allergic to peanut, egg, and soy and sensitive to wheat and dairy. I know how to sub flax seed for egg, but wondered if I used 2c of oat flour instead of all purpose, wheat and whole oats..

    • catherine

      April 8, 2013 at 10:49 am

      Reply

      I haven’t tested these with oat flour, so I can’t say for sure, but I think that would be okay!

      • Jenna

        April 9, 2013 at 7:09 am

        Reply

        I tried with oat flour. The flavor is good, but they’re super crumbly. Ill have to keep playing with it. On the bright side, crumbly or not, my daughter loved them!! She ate 6 minis!!

  5. jessica

    March 22, 2013 at 12:53 pm

    Reply

    can you just add in flaxseed meal or do you have to substitute something for it?

    • catherine

      March 22, 2013 at 1:45 pm

      Reply

      You could add a tablespoon or 2 without needing to adjust anything!

  6. Andrea

    March 9, 2013 at 6:10 pm

    Reply

    These are possibly the best muffins I have ever had! We absolutely love them, especially my one year old little girl :)
    I didn’t change anything and they turned out perfect, thank you so much!

  7. Teresa

    March 8, 2013 at 9:08 pm

    Reply

    i love your recipes and use your site and cook book very often!
    these muffins are perfect and i was wondering if i could make a double batch and put some in the freezer. would they hold up?

    • catherine

      March 11, 2013 at 4:07 pm

      Reply

      Yes! I usually have a batch in the freezer at all times!

  8. Kerry

    March 7, 2013 at 8:31 pm

    Reply

    Made these with my 5 year old daughter today…so simple and delicious! She ate 3 mini muffins as soon as they came out of the oven! We will definitely be making these again! Thanks for a great new blueberry muffin recipe!

  9. Emily

    March 7, 2013 at 10:40 am

    Reply

    Does it make a difference if I use fresh berries?

    • catherine

      March 7, 2013 at 1:10 pm

      Reply

      You can use fresh berries as long as you’re very gentle when mixing them into the batter or else they will burst and bleed! I like to put the berries in while they’re still completely frozen so that this doesn’t happen. Also, I always have frozen berries at home so I can make these muffins year round!

  10. Emily

    March 5, 2013 at 5:20 pm

    Reply

    These are tasty in a healthy way! :) My husband might’ve preferred a muffin with more sugar and some butter, but I like that these are healthier and my two little ones ate them up. I used 2 cups of small frozen blueberries and it was a nice amount of berry in the muffin.

  11. alyssa

    March 5, 2013 at 11:29 am

    Reply

    Any idea how to convert these to gluten free?

    • Claire

      March 24, 2013 at 8:27 pm

      Reply

      I made these with almond flour for the whole wheat and bobs g free for the all purpose and g free oats. I also used silk coconut milk for the milk. I thought they came out great. My daughter loved them too and she doesn’t have to be gluten free.

    • catherine

      March 5, 2013 at 12:08 pm

      Reply

      I haven’t tested it on these muffins, but I have had much success with King Arthur Flour All Purpose Gluten Free Flour!

  12. Jocelyn Amelotte-Patton

    March 5, 2013 at 11:22 am

    Reply

    This recipe looks awesome but for the oil I will substitute apple sauce.

  13. Natalie

    January 24, 2013 at 7:02 am

    Reply

    So excited to find your site!

  14. AlaskaSarah

    January 10, 2013 at 7:01 pm

    Reply

    Everyone absolutely loved these muffins! They didn’t even last 24 hours in my house. The only change I would make would be to either omit or somehow chop up the strawberries. The ones in my berry bag were rather large and they ended up making the muffins “squishy”. It was also too much of a flavor explosion for one bite of muffin : )

  15. skygoddess77924

    November 11, 2012 at 5:01 pm

    Reply

    All I can find is frozen blueberries, what type did you use? It looks like cranberries?

    Thanks!

    • catherine

      November 12, 2012 at 11:41 am

      Reply

      I use a bag of mixed berries! I contains blueberries, strawberries, blackberries and raspberries!

  16. Eric

    October 29, 2012 at 5:18 pm

    Reply

    Any idea if I can make these with quick oats vice old fashioned oats? Sandy is blowing hard outside and I have no desire to run to the store if I don’t have to.

    • Elena

      February 21, 2013 at 9:18 am

      Reply

      I used quick oats and they turned out wonderfully!

    • catherine

      October 29, 2012 at 11:37 pm

      Reply

      Hmm usually I would advise against the quick oats because they cook too quickly and can become mushy/rubbery, but since there are plenty of other ingredients in this recipe I would say it is definitely worth a try! Stay safe!

  17. jrabs

    October 21, 2012 at 11:31 am

    Reply

    Just made these; they are absolutely deeeeliscious! My fifteen month old devoured it. :)

  18. Laura

    October 14, 2012 at 12:05 pm

    Reply

    I made these last night and they were so dry by this morning when I went to serve them. (They were good last night when I tested one or two:) I did keep them in an airtight cake plate overnight. I love the idea behind the recipe and am wondering if adding in more liquid would help them stay fresh a bit longer? Maybe applesauce?

    • catherine

      October 15, 2012 at 12:18 pm

      Reply

      Hmm interesting. I haven’t had a problem with these drying out!

  19. Rachel

    September 30, 2012 at 5:56 pm

    Reply

    Cooked these as a snack, and oh goodness, they are good. I think I will be using them as a on-the-go breakfast this week. (:

  20. heather g

    September 10, 2012 at 9:22 am

    Reply

    OMG these are little mini cobblers. i used all white whole wheat flower and coconut oil instead of canola and wowsers. I am having a hard time just limiting myself to two! YUMMO!

  21. lish875

    July 25, 2012 at 3:15 pm

    Reply

    Just made these today and they were amazing!! Glad I found a way to use up those frozen berries I have had in the freezer!

  22. catherine

    May 21, 2012 at 11:22 am

    Reply

    1 tbsp ground flax plus 3 tbsp water equals 1 egg!

  23. catherine

    May 21, 2012 at 11:22 am

    Reply

    Mix two parts cream of tartar with one part baking soda. Then use the same measurement of this mixture as what the recipe calls for baking powder!

  24. lindsaykb

    May 21, 2012 at 6:47 am

    Reply

    I could eat the whole batch too! First time I made to recipe. Second time I subbed apple sauce for the oil and they still came out great…now I have a little less guilt when I eat almost the whole batch! Thanks!

  25. Crystal webb

    May 18, 2012 at 2:39 pm

    Reply

    Is there anything that I could use instead of baking powder? My son is allergic to corn, and baking powder has cornstarch in it.

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