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Berry Oatmeal Muffins

Berry Oatmeal Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
LIZZYLONDON

LIZZYLONDON

Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  2. In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
  3. Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
  4. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
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Reviews

Amy Hall
132

Amy Hall

2/3/2007

Great recipe! My husband and kids gobbled them right up. I made a couple adjustments - substituted blueberry applesauce for the vegetable oil and saved a ton of calories. I also used 2 egg whites instead of the egg. I will definitely make these again!

Lynne
89

Lynne

9/29/2007

Great muffin recipe. I omitted the wheat germ and added 1/4 cup of oatmeal. My family really enjoyed!

M.B.S.
73

M.B.S.

10/16/2005

Excellent recipe. I substituted Splenda baking for the sugar and used applesauce for half of the oil and it tasted delicious. Super moist.

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