Very Berry Muffins

Very Berry Muffins


"Thick and healthy muffins that are made with oats and fresh berries of any kind. Good source of calcium and carbohydrates."

Ingredients 50 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 23.4g
  • 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). Line a muffin pan with paper or foil muffin liners, or grease with vegetable oil spray.
  2. In a medium bowl, stir together the flour, rolled oats, sugar, baking powder and cinnamon. Add the milk, egg and oil, mix until well blended, then fold in fresh berries. Fill muffin cups 2/3 full.
  3. Bake for 25 to 30 minutes in the preheated oven, until tops are golden brown and muffins spring back to the touch.
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Reviews 66

  1. 74 Ratings


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 would make them good! And it worked. I increased the brown sugar from 1/2 c. to 3/4 c., so they were just a little bit sweet (perfect). I was generous with the berries, using a little more than called for. For the flour, I used 1 1/3 c. whole wheat, and 1 c. white flour. The oats I used were quick-cooking as well. I added a tsp. of vanilla and a pinch of nutmeg. I also folded in about 2/3 c. sliced almonds with the raspberries. These are delish with all the above mentioned changes! I never made the recipe in its original format, so I can't comment on that. But, if you want a healthy, hearty, mildly sweet muffin, the addendums I mentioned should get you that. Oh yes, one more thing, I did NOT bake them for 25-30 minutes as the recipe stated. In my oven, it only took 18 minutes! I would start checking them around 15-17 minutes just to be safe. Enjoy!


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 imagine & we liked it, but you could go half & half for a more lighter muffin with the benefits of whole wheat. Instead of increasing the sugar amount, I coated the berries in white sugar (about 2 Tbs.) before adding. This seemed to be enough extra sweetnees for us. I also liked the nutmeg- and followed other's suggestions by 1/2 tsp. (Optional: 1 cup of finely chopped walnuts didn't change a thing but taste & texture- We are all "nuts" here, anyway. ;-) ) 25 mins bake time worked fine. I used the 'ole "Toothpick" method for doneness. One last suggestion for those with kids with a sweet-tooth: We either give them jelly to slather on them or a small bowl of apple sauce to use for dipping. Loved using this recipe for a good "base" for muffins! They freeze well, also! :-) Thanks "Min"!!!


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 inside to be squishy. a really good muffin that you don't have to feel guilty about eating!