Triple Berry Oatmeal Muffins
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 large muffins
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Calories
32054 kcal
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Cuisine
Vegetarian
Triple Berry Oatmeal Muffins
Description
Triple Berry Oatmeal Muffins bring together a mixture of all-purpose and whole wheat flours with rolled oats, providing a firm but tender muffin base. The use of cinnamon and a dual-sugar blend adds warmth and moderate sweetness without overpowering the natural berry flavor. Incorporating frozen berries gently into the batter helps maintain their shape and color. The muffins are topped with a prepared oat crumble made from oats, butter, brown sugar, and cinnamon, which crisp up in the oven for added texture. Baking at a high temperature quickly forms a golden crust, sealing in moisture.
The flavor is mildly sweet and cinnamon-tinged, punctuated by bursts of berry tartness. The oat crumble adds a pleasant crispness to each bite, contrasting with the soft crumb. These muffins can be enjoyed at any time of day and pair well with butter or cream cheese spreads.
Careful mixing preserves some lumps in the batter and prevents the berries from discoloring, which keeps the muffins visually appealing and light in texture. This recipe yields eight muffins, sizing them for easy portion control.
Ingredients
MUFFINS
- 1 cup all-purpose flour $0.19
- 1/4 cup whole wheat flour $0.10
- 1 cup rolled oats $0.26
- 1/4 cup brown sugar $0.16
- 1/4 cup white sugar $0.08
- 1/2 tsp salt $0.02
- 1 Tbsp baking powder $0.11
- 1/4 tsp cinnamon $0.02
- 1 cup milk $0.49
- 1/4 cup neutral cooking oil $0.16, generic cooking oil
- 2 egg $0.75, large
- 1 cup berries $1.00, frozen
OAT CRUMBLE TOPPING
- 1/2 cup rolled oats $0.13
- 2 Tbsp butter $0.28, cold
- 2 Tbsp brown sugar $0.08
- 1/4 tsp cinnamon $0.02
Instructions
- Prepare the oat crumble topping first, so it's ready to go on the muffins as soon as they're mixed. In a small bowl, combine the oats, butter, brown sugar, and cinnamon. Use your hands to massage the oats, brown sugar, and cinnamon, into the butter until it's evenly combined and clumpy. Refrigerate the mixture until you're ready to top the muffins.
- Preheat the oven to 500ºF. In a large bowl, combine the all-purpose and whole wheat flours, oats, brown sugar, white sugar, salt, baking powder, and cinnamon. Stir well.
- In a separate bowl, whisk together the milk, eggs, and oil.
- Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until they are combined, it doesn't need to be perfectly mixed. There may still be clumps and a few dry spots, but it's important to avoid over mixing.
- Add the frozen berries to the mixture and gently fold in. Again, avoid over mixing because the berry juice will turn the muffins blueish grey.
- Line eight muffin tin cups with paper liners, then fill each one to the top with the muffin batter (use more cups if needed, just make sure to fill to the top). Sprinkle the prepared oat crumble topping onto each muffin.
- Transfer the muffin tin to the oven and immediately turn the heat down to 400ºF. Bake for 22-25 minutes, or until the muffins have risen into peaks, have cracked slightly, and are deep golden brown on top. Remove the muffins from the oven and the muffin tin (use a knife to loosen any parts that have spilled out over top) and allow them to cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large muffins
Amount Per Serving
Calories 32054 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 320.54kcal | 16% |
| Carbohydrates | 45.18g | 15% |
| Protein | 7.06g | 14% |
| Fat | 13.69g | 21% |
| Sodium | 359.94mg | 15% |
| Fiber | 3.08g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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