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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.
Could I use old fashion rolled oats instead of regular old fashion oats?
I haven’t tested that, but I think it would work out just fine!
I have half a bag of almond floor sitting in my pentry. Can I incorporate it into the floor?
You can use rice, almond or soy milk instead!
These muffins are the best! Going to make a batch for a classroom treat but think there is a protein allergy. What could I replace the milk with?
I always make them as mini muffins for my son’s snack for preschool. I keep them in the freezer and they’re thawed by the time snacktime hits. Takes about 11-14 mins depending on your oven.
Is it better to make these as regular sized muffins? I’d like to try making these as mini muffins, but I am worried that the raspberries, blackberries and strawberries will be taking up a lot of room in there.
My daughters and I made these muffins today, they are yummy! I didn’t have any wheat flour so I used regular and used applesauce instead of oil. Will be adding this recipe into my recipe box, Thanks!
love ya!!
Just wanted to say my kids and I made these last night and what a hit. My daughter and I had two straight from the oven. My four your old son still will not try them (very reluctant on trying new things) but my baby loved them. Another great recipe. Love your site and thanks for all the wonderful recipes.
You could use half the amount of honey!
What would be a good substitute for the brown sugar in this recipe? Thanks
These are so yummy and only 182 calories each. I’ve been eating 2 for breakfast. There are more berries than muffin which is awesome! I thought they were much better the morning after I baked them (refrigerated overnight). These are my new go-to recipe for berry muffins.
I typically don’t change recipes, but I was wondering if I could sub 1/3 c. of applesauce for the oil? We LOVE the wheat germ banana muffins, if anyone hasn’t tried those yet.
Hmm I don’t use baking Splenda so I’m not sure how that will taste. Using pureed berries instead of whole is going to probably alter the consistency of the muffins. You could increase the brown sugar to 1/2 cup to add more sweetness. If your pureed berries make the muffin batter too runny, then you’ll have to add more flour.
I’m going to make these muffins in the next day or so for my picky eater using leftover puréed blueberries I have frozen. I’m concerned that since I’m only going to use blueberries and no other berries, the muffins will turn out tasting a bit tart. Any suggestions? I’m thinking that using baking Splenda might help, but I have no idea on the amount. Thanks in advance!