Very Berry Oatmeal Muffins Recipes

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
• In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
• Bake 25 to 30 minutes or until light golden brown.

BERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
• Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

VERY BERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Prepare muffin tins by spraying the holes liberally with non-stick cooking spray. Set aside.
• Add the butter and sugar to a large mixing bowl and using a hand mixer, blend together the butter and sugar.
• Once blended, add the egg, vanilla, and bananas; mix together well.
• Add the flour, oatmeal, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
• Gently fold raspberries, blackberries, and blueberries.
• Scoop equal amounts of the batter into muffin tin holes. Do not fill more than 3/4 full.
• Bake for 18-20 minutes.
• Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
• Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

VERY BERRY OATMEAL MUFFINS

Steps:

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

BERRY OATMEAL MUFFINS

Steps:

• Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400º.
• Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
• In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
• In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
• In a medium bowl, combine yogurt, butter, egg, and vanilla.
• Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
• Gently fold in blueberries.
• Fill muffin cups almost to top.
• Sprinkle reserved oats and brown sugar over muffins.
• Bake 18 to 20 minutes, or until golden brown.