Best 5 Very Berry Oatmeal Muffins Recipes

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Kick-start your day with a delightful, nutritious breakfast treat with our Very Berry Oatmeal Muffins! These wholesome muffins are bursting with the goodness of fresh berries, hearty oats, and wholesome ingredients. Each bite offers a perfect balance of sweetness, tanginess, and a satisfying crunch. Indulge in a guilt-free indulgence that nourishes your body and fuels your morning with energy. Discover the joy of baking with our step-by-step recipe, complete with variations and tips to make these muffins your own. From classic blueberry muffins to a colorful mixed berry version, and even a decadent chocolate chip berry muffin, we've got you covered. Get ready to impress your loved ones with a delightful muffin assortment that's as visually appealing as it is delicious!

Let's cook with our recipes!

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!

Provided by Sally

Categories     Breakfast

Time 1h10m

Number Of Ingredients 12

1 cup (240ml) milk
1 cup (80g) old-fashioned whole rolled oats
1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/2 cup (120ml) honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (190g) fresh or frozen blueberries (see note if using frozen)

Steps:

  • Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  • Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

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

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

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

BERRY OATMEAL MUFFINS



Berry Oatmeal Muffins image

The fat in the muffins is just enough to make the texture right, but not too much fat. I found this recipe in BH&G magazine, and tested them. I thought they were some of the best of low fat muffins I ever made.

Provided by Miss Annie

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

1 cup old fashioned oats, plus
1 1/2 tablespoons old fashioned oats, divided
1/2 cup brown sugar, packed plus
1 1/2 tablespoons brown sugar, packed, divided
1 cup blueberries (fresh or frozen)
1 1/2 cups flour, plus
1 tablespoon flour, divided
1 tablespoon baking powder
1/4-1/2 teaspoon cinnamon, ground
1 cup fat free raspberry yogurt
4 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract

Steps:

  • Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400º.
  • Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
  • In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
  • In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
  • In a medium bowl, combine yogurt, butter, egg, and vanilla.
  • Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
  • Gently fold in blueberries.
  • Fill muffin cups almost to top.
  • Sprinkle reserved oats and brown sugar over muffins.
  • Bake 18 to 20 minutes, or until golden brown.

Nutrition Facts : Calories 177.3, Fat 4.9, SaturatedFat 2.7, Cholesterol 27.8, Sodium 128.9, Carbohydrate 30.1, Fiber 1.5, Sugar 11.9, Protein 3.5

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • Use fresh or frozen berries. Fresh berries are ideal, but frozen berries will also work well. If using frozen berries, thaw them before adding them to the muffin batter.
  • Don't overmix the batter. Overmixing the batter will result in tough muffins. Mix the batter just until the ingredients are combined.
  • Fill the muffin cups about 2/3 full. If you fill the cups too full, the muffins will overflow and make a mess.
  • Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes. Check the muffins for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent the muffins from sticking to the pan.

Conclusion:

These very berry oatmeal muffins are a delicious and healthy way to start your day. They're packed with fresh berries, oats, and whole wheat flour, and they're naturally sweetened with maple syrup. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try!

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