Skip to main content New this month
Get the Allrecipes magazine

Very Berry Muffins

Rated as 3.54 out of 5 Stars

"Thick and healthy muffins are made with fresh berries of any kind and rolled oats. Good source of calcium and carbs. I like to use either blueberries or raspberries in this recipe."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 155 cals
Original recipe yields 12 servings (12 muffins)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
  2. In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
  3. Bake 25 to 30 minutes or until light golden brown.

Nutrition Facts


Per Serving: 155 calories; 4.9 g fat; 24.5 g carbohydrates; 3.7 g protein; 17 mg cholesterol; 138 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 107
  1. 123 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I gave this recipe 5 stars, conditional on the fact that I took others' advice and changed it around a bit. First of all, I doubled it to make 24 muffins. I guess I was certain the changes wou...

Most helpful critical review

Sorry, but the original recipe isn't very good. As stated by a couple of others, it is too bland. To liven these up, I instead use: 1.5 cu. whole wheat flour, 2 t. ground cinnamon, 1/2 c. sugar ...

Most helpful
Most positive
Least positive
Newest

I gave this recipe 5 stars, conditional on the fact that I took others' advice and changed it around a bit. First of all, I doubled it to make 24 muffins. I guess I was certain the changes wou...

A very good muffin- IMO. I changed a couple things- thanks, in part, to others' remarks. First, I used whole wheat flour, instead of all-purpose white. The texture is thicker, as you would imag...

I added 1/2 cup of sugar to the recipe and used frozen blackberries and raspberries. they turned out very well. cooking them at a high temperature allows the outside to be crispy and the insid...

Sorry, but the original recipe isn't very good. As stated by a couple of others, it is too bland. To liven these up, I instead use: 1.5 cu. whole wheat flour, 2 t. ground cinnamon, 1/2 c. sugar ...

made a few modifications. I used half whole wheat flour (just estimated the 1/3 cup) did 1/2 cup of brown sugar instead of 1/4. used a scarce tablespoon for baking powder (don't like the taste t...

These muffins were very bland. I sprinkled cinnimon and sugar about 10 minutes before I took them out of the oven. My husband liked them with the topping. Not sure I would make again..

I used frozen raspberries which made the muffins delicious. The oats give the muffins a nice texture.

These turned out quite well for me. I used whole wheat white flour, a teaspoon each of baking powder and baking soda (that's always worked for me, so I do that with almost every muffin recipe), ...

I loved these! I used whole wheat flour to make them even healthier. I did double the amount of sugar from 1/4C to 1/2C, as some other reviewers suggested, and added a tsp. of vanilla, but I'd...