Very Berry Muffins

Very Berry Muffins


"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."

Ingredients 1 h {{adjustedServings}} servings 155 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  • 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.
Tips & Tricks
Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well.

Banana Crumb Muffins

The crumb topping makes these muffins extra yummy.

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Reviews 34

  1. 41 Ratings


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 (white or light brown), 1/4 to 1/3 c. of chopped walnuts, and sprinkle the tops with turbinado (raw) sugar instead of using the recipe as stated. Sometimes, if I have maybe a tablespoon or so of leftover sour cream, I will fold that in last. The sour cream makes the muffins really light yet tender. The overall result? Yummy muffins! However, because I had to heavily modify to recipe to make the the muffins tasty, I'm sorry to say that I could only give it three stars.


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 that much) increased cinnamon to about 1 tsp. added a splash of vanilla. and substituted 2 tbs of butter for oil. also i used 1 1/4 cup of raspberries and 3/4 cup blueberries. they were frozen. so i rinsed them and patted with paper towels. DELICIOUS! like really i'm in love with these things. will make again!


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..