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Very Berry Muffins

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 mins,(PT5M)
Cook Time: 20 mins,(PT20M)
Rating:
Rate this recipe

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...

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

Very Berry Muffins

Nutrition Information

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Comments

Marie

July 27, 2016 at 5:15 pm

Reply

I don’t have oil (i know 😜 But we just moved). Would butter or yogurt be the best substitute?
- C. McCord
  
  July 28, 2016 at 11:00 am
  
  Reply
  
  I would use melted butter in place of the oil!
Carolina

March 17, 2016 at 12:26 pm

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Can I use only All-Purpose flour and skip the wheat flour?
- C. McCord
  
  March 21, 2016 at 9:29 am
  
  Reply
  
  Yes you can do that. They will come out to a slightly different texture than the recipe as I have it written, though.
Clara

August 6, 2015 at 2:41 pm

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Would this work with fresh blue berries ? I just bought a ton and trying to figure out what muffins or pancakes to make with them.
Noelia

February 28, 2015 at 6:54 am

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Can you tell me the measures in grams?
Thank you, you’re awesome.
amanda

January 23, 2015 at 6:35 pm

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I’d love to make these tomorrow with my Little but only have steel cut oats. Is there something I can substitute the old fashioned with?
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Allison

September 17, 2014 at 12:25 pm

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Could I use oat bran instead of the old fashioned oats? Also how much applesauce would I use to substitute the oil? Also wondering if anyone has tried adding cinnamon? I think it would be great just not sure how much to add?
Emily

September 10, 2014 at 11:12 am

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can I use my Kitchenaid mixer, or is it better to hand mix?
Stephanie

September 2, 2014 at 10:23 am

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Love this recipe! I added a tiny bit of lemon juice, and substituted some of the brown sugar for honey! They are to die for! Thanks so much for sharing!
salma

August 29, 2014 at 9:33 am

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These were A-mazing! My little one is a very picky eater but nonetheless he devoured these! Healthy as well! Thanks so much for sharing these awesome kid friendly recipes!! Looking forward to many more recipes. Thanks!
Kris

August 17, 2014 at 7:59 am

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Can I substitute coconut oil for the canola?
- Honna
  
  October 15, 2014 at 3:37 pm
  
  Reply
  
  I do that and it tastes great still.
Marcela Vallarino

August 13, 2014 at 9:27 am

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Could I use old fashion rolled oats instead of regular old fashion oats?
Lisette

June 10, 2014 at 9:05 am

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I have half a bag of almond floor sitting in my pentry. Can I incorporate it into the floor?
- Catherine McCord
  
  June 10, 2014 at 4:05 pm
  
  Reply
  
  I haven’t tested that, but I think it would work out just fine!
Christina Y

April 2, 2014 at 1:05 pm

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These muffins are the best! Going to make a batch for a classroom treat but think there is a protein allergy. What could I replace the milk with?
- Catherine McCord
  
  April 3, 2014 at 9:13 am
  
  Reply
  
  You can use rice, almond or soy milk instead!
Molly

February 24, 2014 at 6:24 am

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Is it better to make these as regular sized muffins? I’d like to try making these as mini muffins, but I am worried that the raspberries, blackberries and strawberries will be taking up a lot of room in there.
- Tania
  
  May 22, 2014 at 6:50 pm
  
  Reply
  
  I always make them as mini muffins for my son’s snack for preschool. I keep them in the freezer and they’re thawed by the time snacktime hits. Takes about 11-14 mins depending on your oven.
Betsy

January 28, 2014 at 2:47 pm

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My daughters and I made these muffins today, they are yummy! I didn’t have any wheat flour so I used regular and used applesauce instead of oil. Will be adding this recipe into my recipe box, Thanks!
mom

January 25, 2014 at 10:32 am

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love ya!!
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cicihartman@yahoo.com

September 25, 2013 at 8:16 am

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Just wanted to say my kids and I made these last night and what a hit. My daughter and I had two straight from the oven. My four your old son still will not try them (very reluctant on trying new things) but my baby loved them. Another great recipe. Love your site and thanks for all the wonderful recipes.
nicole

September 6, 2013 at 4:03 pm

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What would be a good substitute for the brown sugar in this recipe? Thanks
- catherine
  
  September 9, 2013 at 1:46 pm
  
  Reply
  
  You could use half the amount of honey!
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Alicia

June 27, 2013 at 5:16 pm

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These are so yummy and only 182 calories each. I’ve been eating 2 for breakfast. There are more berries than muffin which is awesome! I thought they were much better the morning after I baked them (refrigerated overnight). These are my new go-to recipe for berry muffins.
Jennifer

June 13, 2013 at 2:56 pm

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I typically don’t change recipes, but I was wondering if I could sub 1/3 c. of applesauce for the oil? We LOVE the wheat germ banana muffins, if anyone hasn’t tried those yet.
bsabbatini

May 31, 2013 at 10:20 pm

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I’m going to make these muffins in the next day or so for my picky eater using leftover puréed blueberries I have frozen. I’m concerned that since I’m only going to use blueberries and no other berries, the muffins will turn out tasting a bit tart. Any suggestions? I’m thinking that using baking Splenda might help, but I have no idea on the amount. Thanks in advance!
- catherine
  
  June 3, 2013 at 12:22 pm
  
  Reply
  
  Hmm I don’t use baking Splenda so I’m not sure how that will taste. Using pureed berries instead of whole is going to probably alter the consistency of the muffins. You could increase the brown sugar to 1/2 cup to add more sweetness. If your pureed berries make the muffin batter too runny, then you’ll have to add more flour.
Charlotte K.

April 24, 2013 at 8:17 am

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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!!
Stephanie

April 16, 2013 at 10:50 am

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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.
Allie

April 9, 2013 at 8:57 am

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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!
Jenna

April 8, 2013 at 7:30 am

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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!!
jessica

March 22, 2013 at 12:53 pm

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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!
Andrea

March 9, 2013 at 6:10 pm

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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!
Teresa

March 8, 2013 at 9:08 pm

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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!
Kerry

March 7, 2013 at 8:31 pm

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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!
Emily

March 7, 2013 at 10:40 am

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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!
Emily

March 5, 2013 at 5:20 pm

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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.
alyssa

March 5, 2013 at 11:29 am

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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!
Jocelyn Amelotte-Patton

March 5, 2013 at 11:22 am

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

January 24, 2013 at 7:02 am

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So excited to find your site!
AlaskaSarah

January 10, 2013 at 7:01 pm

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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 : )
skygoddess77924

November 11, 2012 at 5:01 pm

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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!
Eric

October 29, 2012 at 5:18 pm

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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!
jrabs

October 21, 2012 at 11:31 am

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

October 14, 2012 at 12:05 pm

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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!
Rachel

September 30, 2012 at 5:56 pm

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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. (:
heather g

September 10, 2012 at 9:22 am

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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!
lish875

July 25, 2012 at 3:15 pm

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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!
catherine

May 21, 2012 at 11:22 am

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

May 21, 2012 at 11:22 am

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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!
lindsaykb

May 21, 2012 at 6:47 am

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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!
Crystal webb

May 18, 2012 at 2:39 pm

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

May 18, 2012 at 2:31 pm

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What are the measurements for the water to ground flax?
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chrissyjoy

May 7, 2012 at 4:01 pm

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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.
catherine

May 7, 2012 at 11:44 am

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That sounds delicious!
- I got this
  
  March 15, 2013 at 9:15 am
  
  Reply
  
  To begin with, I am thrilled that I found your site and can’t wait to get the cookbook for myself and all my friends! Re: the muffins. I had some pretty large strawberries in my mix, do usually cut them to be uniform with the other berries?
  - catherine
    
    March 15, 2013 at 10:38 am
    
    Reply
    
    If they’re huge then yes I would chop them!
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Jen

May 3, 2012 at 10:59 pm

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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?
Jacklyn

May 2, 2012 at 11:07 am

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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!
kshtrach

April 5, 2012 at 7:19 pm

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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
danielle712

March 5, 2012 at 1:12 pm

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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
Elana

February 28, 2012 at 4:40 pm

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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
  
  Reply
  
  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.
christine

February 25, 2012 at 8:18 pm

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

February 9, 2012 at 11:27 am

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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
  
  Reply
  
  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
    
    Reply
    
    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
mary

February 4, 2012 at 9:38 am

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What can be substituted for the oil and would the measurements be the same?
- catherine
  
  February 6, 2012 at 12:58 pm
  
  Reply
  
  You can substitute coconut milk or applesauce for oil. Use the same amount. I have not tried those substitutions in these muffins, but others have with great results!
Naomi G.

January 29, 2012 at 1:19 pm

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Made them several times before, and always a success. I just made a batch without berries, subbing frozen pineapple, and some coconut. Just like a pina colata!
Shira

January 27, 2012 at 9:34 am

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Nice recipe. Can’t wait to try it with fresh berries in the spring. Weight Watchers, only 3 points per muffin – mine made 14 muffins.
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Renae

December 13, 2011 at 5:43 pm

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I discovered your site after seeing you on Access Hollywood this morning and I’m so glad I did!
Just made these muffins. I used whole wheat pastry flour for all of the flour and almond milk for the milk. The only issue I had was that I used the frozen mixed berries from Costco and some of those suckers are big so they made a bit of a mess. Not that I care about how they look – they taste fantastic!
Leanne

December 8, 2011 at 8:15 pm

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Do you have to use oats?
Emily

December 7, 2011 at 1:03 pm

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Fantastic! Love these muffins, and so do my kids! I love having easy, quick and nutritious snacks to give them, and it helps that they love these :o) Thanks for another awesome recipe!
Nechama

November 20, 2011 at 5:06 am

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I make these with 70% w/w flour, and 30% white flour. I also only use frozen blueberries, and these muffins are simply delicious!!! Thank you so much!
Charli's Mama

November 2, 2011 at 1:07 pm

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I just got done making these. The recipe was easy to follow and they look tasty only thing is my berries ended up bleeding and I didn’t do mix alot. I am making them for my daughter’s Pre-K class tomorrow morning. We alternate snack days here. I hope the kids love them as much as I do.
Lily'sMom

October 4, 2011 at 9:02 pm

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I used frozen organic wild blueberries and the minute I poured them into the batter they bled I am sure they will taste great, but they are going to be gray instead of perfect and pretty like yours! What did I do wrong? They went straight from the freezer into the batter.
- Michelle Collier
  
  January 23, 2012 at 5:08 pm
  
  Reply
  
  When using frozen blueberries if you coat them with a light coating of flour it will keep them from bleeding.
- Jodie
  
  October 19, 2011 at 2:48 pm
  
  Reply
  
  I’m worried about my frozen berries bleeding too. I wonder if tossing the berries in flour before adding to the batter will help prevent bleeding?? I’m making these for my daycare providers birthday, I want them to turn out nicely!!
Amy

October 2, 2011 at 6:05 pm

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I substituted all natural applesauce for the oil for less fat calories and turned out great also.
- Kristi
  
  June 30, 2012 at 7:23 am
  
  Reply
  
  If you subsitute applesauce for oil, is the ration 1 : 1 ?
  - catherine
    
    June 30, 2012 at 4:48 pm
    
    Reply
    
    Yes! 1:1
    - Kristi
      
      July 2, 2012 at 8:36 am
      
      Thank you!
    - Lisandra
      
      July 7, 2012 at 7:51 pm
      
      Awesome! just figuring the calorie count and this nugget info just saved me a ton of calories. 1/3 cup canola oil is 619 calories vs 1/2 cup applesauce is 60 calories. Never using oil again.
Roshanna Baron

October 2, 2011 at 10:32 am

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Hi Catherine! I have these in the oven now (made with blueberries). Do you think bananas would work well with this recipe? I thought about it AFTER I finished mixing of course. Curious what you think about bananas…
LeighAnn

September 29, 2011 at 7:59 pm

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Made these for my 9 month old this morning and she LOVED them! She loves all berries and anything with bread like substances, so this was perfect thanks for all the great recipes
Molly Long

September 29, 2011 at 4:34 pm

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Catherine, I just made these muffins! They are wonderful! Thanks for another great recipe!!!
Lauren

September 29, 2011 at 1:12 pm

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I made the muffins this week with my 3yr old daughter….super easy and VERY tasty!!
Robin

September 28, 2011 at 6:18 pm

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We use ground chia seeds and water to replace eggs and either coconut milk or almond milk in place of cow milk. My friends are always shocked that my muffins are vegan. Another egg alternative is ground flax and water. Both flax and chia provide some of the viscosity of the egg.
Courtney

September 28, 2011 at 3:19 pm

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I know what I’ll be doing after my girls go to bed tonight. Looks delicious!
Diane

September 28, 2011 at 1:40 pm

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What can I use to replace eggs. We have an egg allergy in the family. Thanks.
deirdre.henry

September 28, 2011 at 10:58 am

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These were so delicious! Thank you for a another great muffin recipe!!!
yeni

September 28, 2011 at 7:51 am

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These look great. My boy asks for muffins at least 3 times a week for his morning snack at preschool. I may try them with buttermilk, since he loves anything with buttermilk.
- yeni
  
  September 28, 2011 at 7:52 am
  
  Reply
  
  P.S. LOVE THE PHOTO!
Mati

September 28, 2011 at 7:31 am

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How would you make these for Gluten free kids? Would it be OK to use all purpose gluten free flour?
Thanks
Melissa

September 27, 2011 at 9:06 pm

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I made these in my mini muffin pan this afternoon and my 5 year old son could not stop eating them. Perfect afterschool snack and he has requested them for breakfast tomorrow morning. Big Hit!!
HereticPrincess

September 27, 2011 at 8:09 pm

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I love muffins and these look really good!
Brenda

September 27, 2011 at 4:16 pm

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We take snacks too. Not for a whole week though. We rotate by days. I don’t think we can make it though.
Lol! I would say I couldn’t find it too if I didn’t wanna share the recipe. How could she lose it that quick. I’m sure you asked her the same day she made em.
NE way this looks like something my kids will love.
Andree

September 27, 2011 at 2:58 pm

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Could I use rice milk or goat’s milk? My son is allergic to cow’s milk and nuts.
In general, what is the best substitute for cow’s milk when cooking?
Thanks
- Diane
  
  September 28, 2011 at 3:43 pm
  
  Reply
  
  We have dairy and nut allergies in our house as well. We use rice milk almost everytime a recipe calls for cows milk and it turns out great. I have even used it to make mashed potatoes and homemade chocolate pudding!
- Anne
  
  September 27, 2011 at 8:32 pm
  
  Reply
  
  October’s issue of Cooking LIght magazine has an article on milk substitutes and how well they can sub in for cow’s milk in certain recipes.
- Sarah
  
  September 27, 2011 at 5:40 pm
  
  Reply
  
  When we thought my son might have a dairy allergy, I used unsweetened/plain almond milk in my baking and everything turned out great!
Krissy

September 27, 2011 at 1:59 pm

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I’m jealous you can actually make snacks. My DD’s school, everything has to be store bought, nothing homemade…which makes snack days at school extra expensive. Lovin these muffins tho. They would be perfect on the table for holidays as well.
- Erika Cooper
  
  October 7, 2011 at 10:19 am
  
  Reply
  
  My child’s preschool did not allow homemade nor store bought:( Boo! I wasn’t even able to bring in a batman cake or cupcake for the class. If you want cake, you have to make arrangements with the cafeteria ladies. They make things so complicated!
- Aimee
  
  September 27, 2011 at 9:57 pm
  
  Reply
  
  Same with my daughter’s preschool, nothing homemade. Boo! We have to bring snack for the first time next week and I’m struggling to find a healthy packaged snack that is not too expensive for 21 kids.
Joann@womaninreallife

September 27, 2011 at 1:51 pm

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I generally use light spelt flour in my muffins and it has always worked out fine too. I love the idea of the frozen berries with the winter coming. Interesting that you have to provide the snacks at school.
- Jeannette
  
  September 27, 2011 at 8:32 pm
  
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  If you go to myfitnessplan.com you can input the recipe and it will calculate the nutritional value for you.
- catherine
  
  September 27, 2011 at 2:17 pm
  
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  I use spelt flour a lot too. It’s a great option instead of the whole wheat flour. Tell me about it with the snack. Several weeks a year feeding 14-24 kids (depending on whether it’s Kenya or Chloe’s class). You always know who’s the snack mom because she’s dragging her kids and big bags of groceries!
Christine

September 27, 2011 at 1:26 pm

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Do you have the calorie count for these muffins?
- Lisandra
  
  July 7, 2012 at 7:37 pm
  
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  162 calories per serving if you make 12 muffins if you use 1/2 cup agave instead of brown sugar. Brown sugar only ups the calories about 15 points.
  - Lisandra
    
    July 7, 2012 at 7:53 pm
    
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    If you sub 1/2 for applesauce for canola oil it’s 121 per muffin.
- catherine
  
  September 27, 2011 at 2:16 pm
  
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  I don’t have it. I try to keep the weelicious recipes as nutritionally balanced as possible. I’ve been thinking about adding nutritional info, though.
  - Michelle
    
    December 6, 2011 at 12:03 pm
    
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    Keep the recipes coming… thanks!
  - Michelle
    
    December 6, 2011 at 12:02 pm
    
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    I also prefer to use non-rancid oils for cooking, like grapeseed or coconut oils, and butter. They may be higher in calories, but they aren’t damaging to your body.
  - Michelle
    
    December 6, 2011 at 11:52 am
    
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    Personally, I don’t count calories anymore. I think it’s more important to read the ingredients… no toxic ingredients, preservatives, processed sugars, coloring/dyes and preferably low-glycemic!
rachel

September 27, 2011 at 12:45 pm

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We just picked so many apples from my grandparents trees. I think we will try this recipe using chopped apples instead of berries.
- catherine
  
  September 27, 2011 at 1:25 pm
  
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  You could also try one of these recipes if you have tons of apples:
  http://b12.ba4.myftpupload.com/2011/04/18/carrot-apple-coconut-muffins/
  http://b12.ba4.myftpupload.com/2010/10/18/pumpkin-apple-muffins/
Tiffany B

September 27, 2011 at 11:50 am

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Did you thaw the berries before adding them to the batter?
- catherine
  
  September 27, 2011 at 1:24 pm
  
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  Nope, just toss them in and gently stir!
Kirstin

September 27, 2011 at 9:31 am

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Julie, Tiffany, You read my mind. Lol!

What do you make for the class snacks Catherine? I’m in the same boat!
- catherine
  
  September 27, 2011 at 10:14 am
  
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  The parents at the kids school are responsible for snack a few times a year. We need to provide a fruit or veggie, protein and carbohydrate. That can mean bagels with cream cheese, muffins, edamame, carrots, cut fruit, pancakes or waffles, cheese, yogurt, etc.. This week I make watermelon balls, red beet & white bean hummus, whole wheat cheddar crackers and brown rice crisp-wee treats. It’s fun to watch the kids enjoying different foods every day.
Tiffany

September 27, 2011 at 9:23 am

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Julie, my thought exactly!!!
Katie

September 27, 2011 at 9:14 am

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If I use mini muffin pans, how long should I bake?
- catherine
  
  September 27, 2011 at 10:08 am
  
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  For mini muffins I would cook them 12-14 minutes. I made them in mini’s and they were little berry bites of deliciousness!
julie

September 27, 2011 at 9:06 am

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sounds wonderful…can’t wait to try these! btw, “i can’t find the recipe” usually means “no way, not giving it to you!”
Isabella

September 27, 2011 at 8:57 am

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would it work if instead of 2 different kinds of flour, I would use whole wheat pastry flour? I use that instead of white flour and it works great!!
- Beth H
  
  December 7, 2011 at 4:00 pm
  
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  Thanks for the idea of the whole wheat pastry flour. I was just looking at this recipe and wondering how it would work with all whole wheat flour. I don’t use white flour anymore. I actually have whole wheat pastry flour, but have only used it a little bit so far. I didn’t realize that would be better in baked recipes where I substitute all the white flour. Why didn’t I realize this before?
- catherine
  
  September 27, 2011 at 10:07 am
  
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  That’s a perfect substitute. I rarely ask for it in recipes because I know a lot of moms don’t keep it on hand.
April

September 27, 2011 at 8:55 am

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My 15 month old will love these! I am wondering the purpose of using the two different types of flour? We have very limited pantry space and I ususally only keep one type of flour.
Thanks for all the great recipes and ideas!
- catherine
  
  September 27, 2011 at 10:06 am
  
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  I like to add whole wheat flour for added nutrition whenever possible. You could easily make these with all white flour if you prefer, though. If you try to make them with all whole wheat flour they may become to dense.