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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.
Just made them. They are absolutely amazing! Everybody loved them and I have picky eaters! Thank you for the recipe! 🙂
When our third child was born, a sister in law visited and brought us a gallon zip lock full of hardy, healthy tasting mini muffins. I was nursing and always hungry. We had a 5 and a 4 year old who happily snacked on them. That bag of muffins brought me a lot of joy. Now, whenever I visit a family with a new born, I always bring muffins. Just brought these to our neighbor who has twin 4 year old girls and a new baby brother. The girls and parents were so grateful for these treats which I made on the fly because I happened to have all of the ingredients on hand! Making another batch just for myself this week 🙂
I would like to use only unbleached all purpose flour for this recipe. Can I do an even exchange for the wheat flour?
I would use melted butter in place of the oil!
I don’t have oil (i know
Yes you can do that. They will come out to a slightly different texture than the recipe as I have it written, though. 🙂
Can I use only All-Purpose flour and skip the wheat flour?
Would this work with fresh blue berries ? I just bought a ton and trying to figure out what muffins or pancakes to make with them.
Can you tell me the measures in grams?
Thank you, you’re awesome.
I’d love to make these tomorrow with my Little but only have steel cut oats. Is there something I can substitute the old fashioned with?
Could I use oat bran instead of the old fashioned oats? Also how much applesauce would I use to substitute the oil? Also wondering if anyone has tried adding cinnamon? I think it would be great just not sure how much to add?
can I use my Kitchenaid mixer, or is it better to hand mix?
Love this recipe! I added a tiny bit of lemon juice, and substituted some of the brown sugar for honey! They are to die for! Thanks so much for sharing!
These were A-mazing! My little one is a very picky eater but nonetheless he devoured these! Healthy as well! Thanks so much for sharing these awesome kid friendly recipes!! Looking forward to many more recipes. Thanks!
I do that and it tastes great still.
Can I substitute coconut oil for the canola?