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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 just discovered this recipe…they are so yummmy!!! My son liked the breading part, but he has a texture issue with any fruit in baked items, but wants blueberry muffins. (I know crazy!!) I am trying to work with the texture issue, but really need thinks for breakfast. Do you have any recipes with pureed fruit? Or do you have any suggestions on using pureed fruit in this recipe as far as adjusting the liquids?
Thanks for any help!!
So excited to find your site!
Everyone absolutely loved these muffins! They didn’t even last 24 hours in my house. The only change I would make would be to either omit or somehow chop up the strawberries. The ones in my berry bag were rather large and they ended up making the muffins “squishy”. It was also too much of a flavor explosion for one bite of muffin : )
I use a bag of mixed berries! I contains blueberries, strawberries, blackberries and raspberries!
All I can find is frozen blueberries, what type did you use? It looks like cranberries?
Thanks!
I used quick oats and they turned out wonderfully!
Hmm usually I would advise against the quick oats because they cook too quickly and can become mushy/rubbery, but since there are plenty of other ingredients in this recipe I would say it is definitely worth a try! Stay safe!
Any idea if I can make these with quick oats vice old fashioned oats? Sandy is blowing hard outside and I have no desire to run to the store if I don’t have to.
Just made these; they are absolutely deeeeliscious! My fifteen month old devoured it. 🙂
Hmm interesting. I haven’t had a problem with these drying out!
I made these last night and they were so dry by this morning when I went to serve them. (They were good last night when I tested one or two:) I did keep them in an airtight cake plate overnight. I love the idea behind the recipe and am wondering if adding in more liquid would help them stay fresh a bit longer? Maybe applesauce?
Cooked these as a snack, and oh goodness, they are good. I think I will be using them as a on-the-go breakfast this week. (:
OMG these are little mini cobblers. i used all white whole wheat flower and coconut oil instead of canola and wowsers. I am having a hard time just limiting myself to two! YUMMO!
Just made these today and they were amazing!! Glad I found a way to use up those frozen berries I have had in the freezer!
1 tbsp ground flax plus 3 tbsp water equals 1 egg!
Mix two parts cream of tartar with one part baking soda. Then use the same measurement of this mixture as what the recipe calls for baking powder!