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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
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- 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.
I could eat the whole batch too! First time I made to recipe. Second time I subbed apple sauce for the oil and they still came out great…now I have a little less guilt when I eat almost the whole batch! Thanks!
Is there anything that I could use instead of baking powder? My son is allergic to corn, and baking powder has cornstarch in it.
What are the measurements for the water to ground flax?
These muffins are absolutely delicious. I used fresh berries instead of frozen, and made sure not to mix them too much to keep the berries intact. They came out so good that the kids in my son’s playgroup refused to let the parents try their muffins 🙂
Will definitely make again!! Thanks
Just made these today and they are so yummy! Used all blueberries and substituted applesauce in place of the oil. Also substituted 1/4 cup ground flax seed for 1/4 cup of the whole wheat flour for an extra nutritional boost. I lightly coated the frozen blueberries in flour and had no problem with them bleeding into the batter. Can’t wait for my kids to wake up from nap and try them 🙂
These muffins certainly are great when you want something sweet but also healthy! I would check with your dad’s doctor and ask about his specific needs and sugar limitations.
I love these muffins and am very pleased that there is not a lot of sugar in them for my 2 year old, but would these be considered diabetic friendly? My dad is having a hard time with his sugars but I don’t know a lot about diabetic cooking since he was diagnosed recently. My mom and I are looking for healthy snacks and meals for him!! thanks.
just made these for the first time, and wont be my last! Delish and simple as can be…. Thank you for providing awesome receipes
Oh no! I have done that before! They will probably have a funny flavor. Taste them and see what you think! It isn’t harmful or anything, just not pleasant in my opinion.
I used baking SODA instead of baking powder on accident
🙁 Are they still ok to eat or should I toss them? So frustrated 🙁
You can substitute coconut milk or applesauce for oil. Use the same amount. I have not tried those substitutions in these muffins, but others have with great results!
What can be substituted for the oil and would the measurements be the same?
Made them several times before, and always a success. I just made a batch without berries, subbing frozen pineapple, and some coconut. Just like a pina colata!
Nice recipe. Can’t wait to try it with fresh berries in the spring. Weight Watchers, only 3 points per muffin – mine made 14 muffins.
I discovered your site after seeing you on Access Hollywood this morning and I’m so glad I did!
Just made these muffins. I used whole wheat pastry flour for all of the flour and almond milk for the milk. The only issue I had was that I used the frozen mixed berries from Costco and some of those suckers are big so they made a bit of a mess. Not that I care about how they look – they taste fantastic!
Do you have to use oats?