Mixed Berry Muffins

These mixed berry muffins are delicious, easy to make and take little time to prep. I used a combo of in-season blueberries and blackberries. This recipe is versatile enough for you to add your favorite berries!

Have you ever had a craving for a certain food but was unsure if you have the ingredients to make it? You then go to Pinterest or Google hoping to find the right recipe that fits your needs (and your pantry). That was me this weekend! I had not gone to the store for several days. It had been a very long weekend with a sick toddler, and I needed something nutritious to throw together for us. I wanted blueberry muffins.

A Little Muffin Inspiration

I was so frustrated looking for a blueberry muffin recipe that doesn’t have sour cream, yogurt, more than one banana, several eggs, coconut oil or some fancy flour type I most likely am out of.

Luckily, after scouring the internet, I came across Sally’s Baking Addiction recipe of Oatmeal Muffins. I had the ingredients called for, and it seemed healthy for my family. A win-win.

The recipe I am sharing is slightly adapted from Sally’s Baking Addiction blog. I made a few changes based on preference. For example, I used more vanilla extract. As far as the berries, I doubled the berry content and used two types of fresh fruits. I used one cup of blueberries and one cup of blackberries.

The Pinterest recipe suggested soaking the oats in milk. Game Changer! The muffins were far fluffier and moist than other methods where I’ve mixed in dry oats.

My Mixed Berry Muffin Version

This recipe is versatile enough for you to mix in your favorite combo of berries. Since strawberries are in season now, I may go to the farmers market this week and remake these with some fresh strawberries.

Again, I doubled the berries. I love when muffins are full of fruit and bursting with flavor.

My Tray Selection & Baking Tips

Like traditional baking recipes, I whisked the dry ingredients together first in one bowl. I then mixed the wet ingredients in my Kitchenaid stand mixer. I slowly added the dry ingredients to wet and blended them together at a low speed for a few minutes.

• If you use a mixer too, be sure to fold the berries in by hand with a spatula instead. Using a soft hand to gently fold in the berries prevents them from breaking apart before baking.

• To avoid a mess, use a cookie scoop to fill your muffin trays.

• I used silicone muffin trays to bake with. They are very inexpensive and handy to have around. I think they are much easier to clean than the metal baking sheets too.
• Alternatively, you can line a muffin tray with cupcake liners.

Overall, I was happy with how these muffins turned out. Healthy, filling and convenient for our challenging weekend. I am so glad that Freddie is feeling better and enjoyed the muffins too!

Click on images to shop related products that you may want in YOUR KITCHEN:

Here’s how I made Mixed Berry Muffins this weekend…

Mixed Berry Muffins

These mixed berry muffins are delicious, easy to make, and take little time to prep. I used a combo of in-season blueberries and blackberries. This recipe is versatile enough for you to add your favorite berries!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Servings 12 muffins

Ingredients

  

• 1 cup old fashioned rolled oats
• 1 cup whole milk
• 1 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup Unsalted butter melted
• 1/2 cup honey
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup blueberries
• 1 cup blackberries

Instructions

 

• Preheat oven to 400 degrees F. While oven preheats, soak the oatmeal in the milk.
• In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a mixing bowl, combine the melted butter, honey, egg, vanilla. Mix in the soaked oats. *Do not drain the milk*
• Stir the dry ingredient mixture into the wet ingredients. Scrape bottom of mixing bowl if needed.
• Lightly fold in the berries. Spoon batter into prepared muffin pans and bake 18-20 minutes or until a toothpick or butter knife inserted in the center comes out clean.
• Allow muffins to cool before serving.

Notes

My version is slightly adapted from Sally's Baking Addiction. For the original recipe click HERE.