96 3686

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!

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.

Related Recipes

Comments






  1. Natalie

    January 24, 2013 at 7:02 am

    So excited to find your site!

  2. AlaskaSarah

    January 10, 2013 at 7:01 pm

    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 : )

  3. skygoddess77924

    November 11, 2012 at 5:01 pm

    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

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

  4. Eric

    October 29, 2012 at 5:18 pm

    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

      I used quick oats and they turned out wonderfully!

    • catherine

      October 29, 2012 at 11:37 pm

      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!

  5. jrabs

    October 21, 2012 at 11:31 am

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

  6. Laura

    October 14, 2012 at 12:05 pm

    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

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

  7. Rachel

    September 30, 2012 at 5:56 pm

    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. (:

  8. heather g

    September 10, 2012 at 9:22 am

    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!

  9. lish875

    July 25, 2012 at 3:15 pm

    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!

  10. catherine

    May 21, 2012 at 11:22 am

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

  11. catherine

    May 21, 2012 at 11:22 am

    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!

  12. lindsaykb

    May 21, 2012 at 6:47 am

    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!

  13. Crystal webb

    May 18, 2012 at 2:39 pm

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

  14. Crystal webb

    May 18, 2012 at 2:31 pm

    What are the measurements for the water to ground flax?

  15. Pingback: Very Berry Muffins « Stuff I Baked

  16. chrissyjoy

    May 7, 2012 at 4:01 pm

    made these to use for snack time this week… used the mini muffin tin n they cooked perfectly in 10m :) … my 20m/o loves them.

  17. catherine

    May 7, 2012 at 11:44 am

    That sounds delicious!

  18. Pingback: giam can

  19. Jen

    May 3, 2012 at 10:59 pm

    I have an entire bag of frozen cherries in the freezer that I only needed a few of for something. Do you think these would be good with just cherries?

  20. Jacklyn

    May 2, 2012 at 11:07 am

    These filled my 2 mini muffin pans PERFECTLY! Having the girls and kiddies over and I’m sure we’ll all enjoy them for the second week in a row ;)
    My 2 year old just had a big one as her “birthday cake” last week, and it didn’t last long.
    THANKS!

  21. kshtrach

    April 5, 2012 at 7:19 pm

    These muffins are absolutely delicious. I used fresh berries instead of frozen, and made sure not to mix them too much to keep the berries intact. They came out so good that the kids in my son’s playgroup refused to let the parents try their muffins :)

    Will definitely make again!! Thanks

  22. danielle712

    March 5, 2012 at 1:12 pm

    Just made these today and they are so yummy! Used all blueberries and substituted applesauce in place of the oil. Also substituted 1/4 cup ground flax seed for 1/4 cup of the whole wheat flour for an extra nutritional boost. I lightly coated the frozen blueberries in flour and had no problem with them bleeding into the batter. Can’t wait for my kids to wake up from nap and try them :)

  23. Elana

    February 28, 2012 at 4:40 pm

    I love these muffins and am very pleased that there is not a lot of sugar in them for my 2 year old, but would these be considered diabetic friendly? My dad is having a hard time with his sugars but I don’t know a lot about diabetic cooking since he was diagnosed recently. My mom and I are looking for healthy snacks and meals for him!! thanks.

    • catherine

      February 28, 2012 at 4:53 pm

      These muffins certainly are great when you want something sweet but also healthy! I would check with your dad’s doctor and ask about his specific needs and sugar limitations.

  24. christine

    February 25, 2012 at 8:18 pm

    just made these for the first time, and wont be my last! Delish and simple as can be…. Thank you for providing awesome receipes

  25. Heidi

    February 9, 2012 at 11:27 am

    I used baking SODA instead of baking powder on accident
    :( Are they still ok to eat or should I toss them? So frustrated :(

    • catherine

      February 9, 2012 at 1:01 pm

      Oh no! I have done that before! They will probably have a funny flavor. Taste them and see what you think! It isn’t harmful or anything, just not pleasant in my opinion.

      • Heidi

        February 10, 2012 at 6:27 pm

        Yes, I ended up throwing them out, darn it! When I first tried them I didn’t realize what I had done and thought..Hmm… these are different but I’ll eat them anyway, haha! Then it came to me after looking over the recipe what I had done wrong and realized what I did. I’ll try again :)