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

4.63 from 16 votes
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes



  • 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.


Calories: 210kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Sodium: 200mg | Fiber: 3g | Sugar: 7g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. 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.

  2. Just made them. They are absolutely amazing! Everybody loved them and I have picky eaters! Thank you for the recipe! 🙂

  3. 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 🙂

  4. 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 🙂

  5. I would like to use only unbleached all purpose flour for this recipe. Can I do an even exchange for the wheat flour?

  6. I would like to use only unbleached all purpose flour for this recipe. Can I do an even exchange for the wheat flour?

  7. […] Very Berry Muffins – a great alternative to cupcakes […]

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

  9. 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.

  10. 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?

  11. […] 2. Rainy afternoons are perfect for baking, the kids can help mix, measure, and pour. Keep it simple and quick with recipes that have short cooking times, like peanut butter biscuits or berry muffins. […]

  12. 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?

  13. 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!

  14. 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!

  15. 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?

  16. 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.

  17. 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.

  18. 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!

  19. […] Yesterday, I made a batch of these muffins for Waves and put them in the freezer so she could have a couple throughout the week. She was kind […]

  20. 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.

  21. […] Very Berry Muffins – a great alternative to cupcakes […]

  22. […] Very Berry Muffins – a great alternative to cupcakes […]

  23. […] Very Berry Muffins – a great alternative to cupcakes […]

  24. 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.

  25. 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.

  26. 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.

  27. 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!

  28. 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!!

  29. 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 : )

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

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


  32. 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!

  33. 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.

  34. 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?

  35. 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. (:

  36. 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!

  37. 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!

  38. 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!

  39. 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!

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

  41. 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

  42. 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 🙂

  43. 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.

  44. 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.

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

  46. 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.

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

  48. 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!

  49. 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!

  50. 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.

  51. […] this, too!  From Weelicious. Like this:LikeBe the first to like this post. […]

  52. 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!

  53. 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!

  54. 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!

  55. 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. 🙂

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

  57. 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!!

  58. 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.

  59. 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…

  60. 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

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

  62. 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.

  63. 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.

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

  65. 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!!

  66. 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.

  67. 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!

  68. 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.

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

  70. 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?

  71. 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!

  72. 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.

  73. 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.

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

  75. 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!

  76. 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.

  77. 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.

  78. 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.

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

  80. 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.

  81. Julie, Tiffany, You read my mind. Lol!

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

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

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

  84. 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?

  85. 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.

  86. 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!!

  87. 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.

  88. 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 Reply

Your email address will not be published. Required fields are marked *

Recipe Rating