Best 3 Very Berry Muffins Recipes

Indulge in a symphony of berry flavors with our delectable Very Berry Muffins. These muffins are a delightful treat that combines the vibrant, juicy sweetness of blueberries, raspberries, and strawberries. Each bite offers a burst of fruity goodness, complemented by a moist, tender crumb and a hint of zesty lemon. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are a delightful indulgence that will tantalize your taste buds.

In this article, we present two variations of our Very Berry Muffins: a classic muffin recipe and a streusel-topped muffin recipe. The classic muffin recipe yields tender, fluffy muffins with a generous amount of berries, while the streusel-topped muffin recipe adds an irresistible layer of buttery, cinnamon-sugar streusel that takes these muffins to the next level. Both recipes are easy to follow and can be customized to your liking, making them a versatile addition to your baking repertoire.

So, gather your ingredients, preheat your oven, and let's embark on a delicious journey into the world of Very Berry Muffins!

Here are our top 3 tried and tested recipes!

VERY BERRY MUFFINS

Very Berry Muffins image

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.

Provided by MINLEE

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

1 ⅓ cups all-purpose flour
1 cup rolled oats
¼ cup brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 cup milk
1 egg, beaten
3 tablespoons vegetable oil
2 cups fresh blueberries

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
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.
Bake 25 to 30 minutes or until light golden brown.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.5 g, Cholesterol 17.1 mg, Fat 4.9 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 138.3 mg, Sugar 7.9 g

VERY BERRY BLUEBERRY MUFFINS

Very Berry Blueberry Muffins image

A recipe from Splenda. I wrote 9-12 muffins. Cause you'll have 12 small muffins or 9 larger muffins.

Provided by Boomette

Categories Quick Breads

Time 32m

Yield 9-12 muffins

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup Splenda sugar substitute
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
2/3 cup skim milk
1 cup fresh blueberries or 1 cup frozen blueberries, thawed

Steps:

Place oven rack in top 1/3 of oven.
Preheat oven to 375°F Line 12 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray.
Sift together flour, baking powder and salt, set aside.
Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

VERY BERRY OATMEAL MUFFINS

Very Berry Oatmeal Muffins image

Blueberries, Raspberries, Blackberries, Strawberries... Oh MY! I made this recipe when the wild raspberries were everywhere at our cottage. I have made them with each type of berry you can think of. I've also subbed the oil for applesauce, which goes quite well with strawberries. I'm making myself hungry just typing this now. :) Please let me know how many muffins this yielded for you. I have the jumbo cups and it turns out different every time.

Provided by LilPinkieJ

Categories Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups quick-cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup raspberries, washed and drained
1/4 cup quick-cooking oats
2 -4 tablespoons brown sugar or 2 -4 tablespoons white sugar
4 tablespoons butter, cold and cut up

Steps:

Combine oats, flour, sugar, baking powder, and salt.
Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in berries.
Fill greased muffin cups 2/3 full with batter.
Combine topping ingredients till crumbly. Sprinkle some topping over the muffin cups.
Bake at 425°F for 20 to 25 minutes.

Nutrition Facts : Calories 412.2, Fat 20.7, SaturatedFat 7.5, Cholesterol 61.3, Sodium 464.7, Carbohydrate 50, Fiber 3.9, Sugar 16.8, Protein 8.1

Tips:

Use fresh or frozen berries: Fresh berries are ideal, but frozen berries work well too. If using frozen berries, thaw them before adding them to the batter.
Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups almost to the top: This will help the muffins rise evenly.
Bake the muffins at a high temperature: This will help them rise quickly and develop a golden brown crust.
Let the muffins cool before serving: This will help them set and make them easier to handle.

Conclusion:

These very berry muffins are a delicious and easy-to-make breakfast or snack. They're perfect for using up fresh or frozen berries, and they're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these very berry muffins a try!