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!

[amd-recipeseo-recipe:56]

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Very Berry Muffins (Makes 12 Regular Muffins)

Prep Time: 5 mins Cook Time: 20 mins

nut free

Ingredients

  • 1/2 Cup All Purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • 3/4 Cup old fashioned oats
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/3 Cup brown sugar
  • 1 large egg, whisked
  • 1 Tsp 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.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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118 comments

  • April

    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!

    leave a comment

    • Catherine

      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.

      leave a comment

  • Isabella

    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!!

    leave a comment

    • Catherine

      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.

      leave a comment

    • Beth H

      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?

      leave a comment

  • Julie

    sounds wonderful...can't wait to try these! btw, \"i can't find the recipe\" usually means \"no way, not giving it to you!\" :-)

    leave a comment

  • Katie

    If I use mini muffin pans, how long should I bake?

    leave a comment

    • Catherine

      For mini muffins I would cook them 12-14 minutes. I made them in mini's and they were little berry bites of deliciousness!

      leave a comment

  • Tiffany

    Julie, my thought exactly!!!

    leave a comment

  • Kirstin

    Julie, Tiffany, You read my mind. Lol!

    What do you make for the class snacks Catherine? I'm in the same boat!

    leave a comment

    • Catherine

      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.

      leave a comment

  • Tiffany B

    Did you thaw the berries before adding them to the batter?

    leave a comment

    • Catherine

      Nope, just toss them in and gently stir!

      leave a comment

  • Rachel

    We just picked so many apples from my grandparents trees. I think we will try this recipe using chopped apples instead of berries.

    leave a comment

    • Catherine

      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/

      leave a comment

  • Christine

    Do you have the calorie count for these muffins?

    leave a comment

    • Catherine

      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.

      leave a comment

    • Lisandra

      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.

      leave a comment

  • [email protected]

    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.

    leave a comment

    • Catherine

      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!

      leave a comment

    • Jeannette

      If you go to myfitnessplan.com you can input the recipe and it will calculate the nutritional value for you.

      leave a comment

  • Krissy

    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.

    leave a comment

    • Aimee

      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.

      leave a comment

    • Erika Cooper

      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!

      leave a comment

  • Andree

    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

    leave a comment

    • Sarah

      When we thought my son might have a dairy allergy, I used unsweetened/plain almond milk in my baking and everything turned out great!

      leave a comment

    • Anne

      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.

      leave a comment

    • Diane

      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!

      leave a comment

  • Brenda

    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.

    leave a comment

  • HereticPrincess

    I love muffins and these look really good!

    leave a comment

  • Melissa

    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!!

    leave a comment

  • Mati

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

    leave a comment

  • Yeni

    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.

    leave a comment

    • Yeni

      P.S. LOVE THE PHOTO!

      leave a comment

  • Deirdre.Henry

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

    leave a comment

  • Diane

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

    leave a comment

  • Courtney

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

    leave a comment

  • Robin

    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.

    leave a comment

  • Lauren

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

    leave a comment

  • Molly Long

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

    leave a comment

  • LeighAnn

    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

    leave a comment

  • Roshanna Baron

    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...

    leave a comment

  • Amy

    I substituted all natural applesauce for the oil for less fat calories and turned out great also.

    leave a comment

    • Kristi

      If you subsitute applesauce for oil, is the ration 1 : 1 ?

      leave a comment

  • Lily'sMom

    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.

    leave a comment

    • Jodie

      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!!

      leave a comment

    • Michelle Collier

      When using frozen blueberries if you coat them with a light coating of flour it will keep them from bleeding.

      leave a comment

  • Charli's Mama

    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. :-)

    leave a comment

  • Nechama

    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!

    leave a comment

  • Emily

    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!

    leave a comment

  • Leanne

    Do you have to use oats?

    leave a comment

  • Renae

    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!

    leave a comment

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  • Shira

    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.

    leave a comment

  • Naomi G.

    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!

    leave a comment

  • Mary

    What can be substituted for the oil and would the measurements be the same?

    leave a comment

    • Catherine

      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!

      leave a comment

  • Heidi

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

    leave a comment

    • Catherine

      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.

      leave a comment

  • Christine

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

    leave a comment

  • Elana

    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.

    leave a comment

    • Catherine

      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.

      leave a comment

  • danielle712

    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 :)

    leave a comment

  • Kshtrach

    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

    leave a comment

  • Crystal Webb

    What are the measurements for the water to ground flax?

    leave a comment

  • Crystal Webb

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

    leave a comment

  • Lindsaykb

    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!

    leave a comment

  • Catherine

    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!

    leave a comment

  • Catherine

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

    leave a comment

  • lish875

    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!

    leave a comment

  • Heather G

    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!

    leave a comment

  • Rachel

    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. (:

    leave a comment

  • Laura

    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?

    leave a comment

    • Catherine

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

      leave a comment

  • Jrabs

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

    leave a comment

  • Eric

    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.

    leave a comment

    • Catherine

      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!

      leave a comment

    • Elena

      I used quick oats and they turned out wonderfully!

      leave a comment

  • skygoddess77924

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

    Thanks!

    leave a comment

    • Catherine

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

      leave a comment

  • AlaskaSarah

    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 : )

    leave a comment

  • Natalie

    So excited to find your site!

    leave a comment

  • Charlotte K.

    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!!

    leave a comment

  • Bsabbatini

    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!

    leave a comment

    • Catherine

      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.

      leave a comment

  • Jennifer

    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.

    leave a comment

  • Alicia

    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.

    leave a comment

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  • Ideas For Healthy First Birthday Cakes Moms & Munchkins

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  • Ideas For Healthy First Birthday Cakes Moms & Munchkins

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  • Ideas For Healthy First Birthday Cakes Moms & Munchkins

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  • Nicole

    What would be a good substitute for the brown sugar in this recipe? Thanks

    leave a comment

    • Catherine

      You could use half the amount of honey!

      leave a comment

  • [email protected]

    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.

    leave a comment

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  • Mom

    love ya!!

    leave a comment

  • Betsy

    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!

    leave a comment

  • Molly

    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.

    leave a comment

    • Tania

      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.

      leave a comment

  • Christina Y

    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?

    leave a comment

    • Catherine McCord

      You can use rice, almond or soy milk instead!

      leave a comment

  • Lisette

    I have half a bag of almond floor sitting in my pentry. Can I incorporate it into the floor?

    leave a comment

    • Catherine McCord

      I haven't tested that, but I think it would work out just fine!

      leave a comment

  • Marcela Vallarino

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

    leave a comment

  • Kris

    Can I substitute coconut oil for the canola?

    leave a comment

    • Honna

      I do that and it tastes great still.

      leave a comment

  • Salma

    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!

    leave a comment

  • Stephanie

    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!

    leave a comment

  • Emily

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

    leave a comment

  • Allison

    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?

    leave a comment

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  • Amanda

    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?

    leave a comment

  • Noelia

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

    leave a comment

  • Clara

    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.

    leave a comment

  • Carolina

    Can I use only All-Purpose flour and skip the wheat flour?

    leave a comment

    • McCord

      Yes you can do that. They will come out to a slightly different texture than the recipe as I have it written, though. :)

      leave a comment

  • Marie

    I don't have oil (i know

    leave a comment

    • McCord

      I would use melted butter in place of the oil!

      leave a comment