Very Berry Muffins

4.56 from 18 votes

Moist, fluffy, and bursting with mixed berries, these Very Berry Muffins are the perfect anytime treat. They're easy to make with frozen berries and great for breakfast, snacks, or dessert!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 210kcal

Author: Catherine McCord

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.

Nutrition

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