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Nutrition Facts
Serving Size 1 (147g) Recipe makes 6 servings
Calories 412
Calories from Fat 186		(45%)
Amount Per Serving		%DV
	Total Fat 20.7g	31%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 464mg		19%
Potassium 215mg		6%
Total Carbohydrate 50.0g		16%
	Dietary Fiber 3.9g	15%
	Sugars 16.8g
Protein 8.1g		16%
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Very Berry Oatmeal Muffins

Recipe #228919 | 35 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jess4Freedom
May 20, 2007

Blueberries, Raspberries, Blackberries, Strawberries... Oh MY! I made this recipe when the wild raspberries were everywhere at our cottage. I have made them with each type of berry you can think of. I've also subbed the oil for applesauce, which goes quite well with strawberries. I'm making myself hungry just typing this now. Please let me know how many muffins this yielded for you. I have the jumbo cups and it turns out different every time.

SERVES 6 (change servings and units)

Ingredients

1 1/4 cups quick-cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup raspberries, washed and drained

(Optional) Topping

1/4 cup quick-cooking oat
2-4 tablespoons brown sugar or white sugar
4 tablespoons butter, cold and cut up

Directions

1
Combine oats, flour, sugar, baking powder, and salt.
2
Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in berries.
3
Fill greased muffin cups 2/3 full with batter.
4
Combine topping ingredients till crumbly. Sprinkle some topping over the muffin cups.
5
Bake at 425°F for 20 to 25 minutes.

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Featured Reviews for This Recipe

From: kittycatmom

On Oct 5, 2009

These a delicious little muffins! I have now made these 2x's since I decided to make them for PAC! Once as jumbo muffins and the other time as mini muffins. They are moist and have just the right amount of sweetness. I used mixed berries both times and the optional topping. Great recipe Jess! I will be making these often! Made for Fall 2009 PAC

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From: Deantini

On Sep 20, 2009

I made these as listed except I only added a bit of brown sugar as the optional topping. My oil measurement was just shy of 1/4 cup and next time I will try for 3 tbsp instead and gradually reduce. There was a bit of oil seeping thru the muffin paper after baking which is why I think the oil can definitely be reduced. I made the muffins with blueberries and they came out great. I think this batter will be especially good with a tarter fruit like rhubarb, strawberries or raspberries; will make with rhubarb next time. The mix made 12 good sized muffinw. It is nice that the muffins are healthy enough that you don't feel bad about your kids eating them before lunch. They will be perfect for a morning recess snack! Thanks for sharing. Made for 123 Tag

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From: HEP MEP

On May 23, 2007

Love these! Made them yesterday morning,using raspberries, and they're almost gone. (my normal sized pan yielded 12 good sized muffins)I'm definitely going to be using this recipe a lot this summer when the berries are cheaper. And I think I'll double it due to the response they got here! Thanks.

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