These Very Berry Muffins changed my world for the better, and I know I’m about to change yours too!
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.
What makes this recipe so special, is that you really can make them any time of year. Not only are they a great snack, they make a wonderful addition to your breakfast routine and can also satisfy a sweet tooth craving after dinner. It’s the muffin that can really do anything! Is there anything better?! I can’t imagine it.
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
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 kosher salt
- 1/3 cup brown sugar
- 1 large egg, whisked
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/3 cup vegetable or canola oil
- 2 cups frozen berries
Instructions
- Preheat oven to 375°F.
- Place the first 6 ingredients in a bowl and combine.
- Combine the egg, vanilla extract, milk and oil in a separate bowl.
- Slowly combine the dry ingredients into the wet ingredients.
- Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
- Pour batter into greased or muffin lined regular sized tins.
- Bake for 20-22 minutes.
- Allow muffins to cool for 5 minutes then remove to a cooling rack.
These are delicious and not too sweet. I used frozen blueberries and strawberries. They needed 25-26 mins in my oven to not come out a bit doughy. Thanks for an easy healthy snack recipe.
Just made them. They are absolutely amazing! Everybody loved them and I have picky eaters! Thank you for the recipe! 🙂
When our third child was born, a sister in law visited and brought us a gallon zip lock full of hardy, healthy tasting mini muffins. I was nursing and always hungry. We had a 5 and a 4 year old who happily snacked on them. That bag of muffins brought me a lot of joy. Now, whenever I visit a family with a new born, I always bring muffins. Just brought these to our neighbor who has twin 4 year old girls and a new baby brother. The girls and parents were so grateful for these treats which I made on the fly because I happened to have all of the ingredients on hand! Making another batch just for myself this week 🙂
When our third child was born, a sister in law visited and brought us a gallon zip lock full of hardy, healthy tasting mini muffins. I was nursing and always hungry. We had a 5 and a 4 year old who happily snacked on them. That bag of muffins brought me a lot of joy. Now, whenever I visit a family with a new born, I always bring muffins. Just brought these to our neighbor who has twin 4 year old girls and a new baby brother. The girls and parents were so grateful for these treats which I made on the fly because I happened to have all of the ingredients on hand! Making another batch just for myself this week 🙂