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These Very Berry Muffins are a total game changer. They’re moist, packed with juicy berries, and come together easily using frozen fruit (so you can make them any time of year!). Whether you’re baking for a crowd of hungry kids or just want something delicious with your morning coffee, this recipe delivers every time.
Table of Contents
Why I Love This Recipe
A few years ago, I tasted the most incredible mixed berry muffins made by a fellow school parent, and I couldn’t stop thinking about them. They were bursting with berry flavor, perfectly moist, and devoured by every kid in the class, including mine! I never got her exact recipe, but I was determined to recreate that magic, and after some testing, these Very Berry Muffins were born.
Now, every time it’s my turn to bring snacks to my kids’ classrooms, these muffins are a guaranteed hit. They’re easy to make, freezer-friendly, and perfect for breakfast, snack time, or dessert. I’ve even caught myself saving a few behind before sending the batch off to school!
If you love baking with berries as much as I do, be sure to try my Berry Coconut Crisps and Banana Berry Bread which are both packed with mixed berry goodness. And if you’re a muffin fan through and through, don’t miss my soft and fruity Strawberry Muffins!
The Ingredients
This muffin recipe combines wholesome ingredients with pantry staples for a treat that’s both satisfying and simple.
- All purpose flour & whole wheat flour: The combo gives structure while adding a touch of nuttiness. Feel free to us exclusively all purpose flour if it’s what you have on hand.
- Old fashioned oats: Adds texture and heartiness and are a good source of fiber.
- Baking powder: This helps the muffins rise and be light and fluffy.
- Brown sugar: Adds a touch of sweetness.
- Egg: Helps bind everything together.
- Vanilla extract: Adds warmth and aroma.
- Milk: Keeps the muffins tender.
- Vegetable or canola oil: Makes the muffins wonderfully moist. Feel free to use any oil you prefer, just be mindful that it could alter the flavor of the muffin slightly depending on which you use.
- Frozen mixed berries: The star of the show! Use whatever frozen berry mix you love!
Variations and Substitutions
- Flour: Don’t have whole wheat flour? Use all all-purpose flour or white whole wheat flour and still get great results.
- Oil: Swap in melted coconut oil or olive oil if you prefer to not use vegetable oil. You could also substitute applesauce for the oil.
- Milk: Any milk works! Dairy or plant-based.
- Sugar: Want a lower-sugar version? Reduce the brown sugar slightly or use coconut sugar.
- Berries: While I love frozen mixed berries, you can use fresh if they’re in season or stick to a single berry like blueberries, raspberries or strawberries.
How to Make Very Berry Muffins
Step 1: Preheat oven to 375°F. Place the flours, oats, baking soda, kosher salt and brown sugar in a bowl and combine.
Step 2: Combine the egg, vanilla extract, milk and oil in a separate bowl.
Step 3: Slowly combine the dry ingredients into the wet ingredients.
Step 4: Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
Step 5: Pour batter into greased or muffin lined regular sized tins.
Step 6: Bake for 20-22 minutes. Allow muffins to cool for 5 minutes then remove to a cooling rack.
Recipe Video
Tips and Tricks
- Don’t thaw the berries: Keep them frozen to avoid soggy, purple-streaked muffins.
- Use an ice cream scoop: It helps portion the batter evenly into the muffin tin.
- Make ahead: These muffins freeze beautifully making them the perfect school snack when you’re in a rush. Just pop them in an airtight container or freezer bag and freeze for up to 3 months. Thaw as needed.
- Add-ins: Sprinkle a little coarse sugar or oats on top before baking for extra texture.
FAQs
Yes! Fresh berries work great in this recipe, especially when they’re in season. Just be gentle when folding them in.
You can try substituting a 1:1 gluten-free flour blend, though the texture may vary slightly. Make sure your oats are certified gluten-free too.
They’ll keep for 2–3 days at room temperature in an airtight container, or up to 3 months in the freezer.
More Delicious Berry Recipes
Whether you’re packing school lunch, meal prepping for the week, or just baking for fun, these Very Berry Muffins are here to make your life easier (and way more delicious). Go ahead and make a double batch! You’ll thank me later. I’d love to know what you think if you make these — leave a comment and rating below!
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Very Berry Muffins
Ingredients
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup brown sugar
- 1 large egg, whisked
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/3 cup vegetable or canola oil
- 2 cups frozen berries
Instructions
- Preheat oven to 375°F.
- Place the first 6 ingredients in a bowl and combine.
- Combine the egg, vanilla extract, milk and oil in a separate bowl.
- Slowly combine the dry ingredients into the wet ingredients.
- Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
- Pour batter into greased or muffin lined regular sized tins.
- Bake for 20-22 minutes.
- Allow muffins to cool for 5 minutes then remove to a cooling rack.
Notes
-
- Don’t thaw the berries: Keep them frozen to avoid soggy, purple-streaked muffins.
- Use an ice cream scoop: It helps portion the batter evenly into the muffin tin.
- Fresh or Frozen Berries. Fresh berries work great in this recipe, especially when they’re in season. Just be gentle when folding them in.
- Storage: They’ll keep for 2–3 days at room temperature in an airtight container, or up to 3 months in the freezer.
Fantastic! Love these muffins, and so do my kids! I love having easy, quick and nutritious snacks to give them, and it helps that they love these :o) Thanks for another awesome recipe!
I make these with 70% w/w flour, and 30% white flour. I also only use frozen blueberries, and these muffins are simply delicious!!! Thank you so much!
I just got done making these. The recipe was easy to follow and they look tasty only thing is my berries ended up bleeding and I didn’t do mix alot. I am making them for my daughter’s Pre-K class tomorrow morning. We alternate snack days here. I hope the kids love them as much as I do. 🙂
When using frozen blueberries if you coat them with a light coating of flour it will keep them from bleeding.
I’m worried about my frozen berries bleeding too. I wonder if tossing the berries in flour before adding to the batter will help prevent bleeding?? I’m making these for my daycare providers birthday, I want them to turn out nicely!!
I used frozen organic wild blueberries and the minute I poured them into the batter they bled 🙁 I am sure they will taste great, but they are going to be gray instead of perfect and pretty like yours! What did I do wrong? They went straight from the freezer into the batter.
If you subsitute applesauce for oil, is the ration 1 : 1 ?
I substituted all natural applesauce for the oil for less fat calories and turned out great also.
Hi Catherine! I have these in the oven now (made with blueberries). Do you think bananas would work well with this recipe? I thought about it AFTER I finished mixing of course. Curious what you think about bananas…
Made these for my 9 month old this morning and she LOVED them! She loves all berries and anything with bread like substances, so this was perfect 🙂 thanks for all the great recipes
Catherine, I just made these muffins! They are wonderful! Thanks for another great recipe!!!
I made the muffins this week with my 3yr old daughter….super easy and VERY tasty!!
We use ground chia seeds and water to replace eggs and either coconut milk or almond milk in place of cow milk. My friends are always shocked that my muffins are vegan. Another egg alternative is ground flax and water. Both flax and chia provide some of the viscosity of the egg.
I know what I’ll be doing after my girls go to bed tonight. Looks delicious!
What can I use to replace eggs. We have an egg allergy in the family. Thanks.
These were so delicious! Thank you for a another great muffin recipe!!!