Best 3 Very Berry Muffins Recipes

Indulge in the delightful symphony of flavors that is "Very Berry Muffins." Embark on a culinary journey where juicy blueberries, tangy raspberries, sweet strawberries, and aromatic blackberries dance harmoniously in a tender, fluffy muffin embrace. Prepare to tantalize your taste buds with this exquisite treat that promises an explosion of vibrant berry sensations in every bite. Whether you're a seasoned baker or just starting your kitchen adventures, this comprehensive guide will lead you through the steps of creating these irresistible muffins that are sure to become a favorite among family and friends.

Let's cook with our recipes!

VERY BERRY MUFFINS

Very Berry Muffins image

Thick and healthy muffins are made with fresh berries of any kind and rolled oats. Good source of calcium and carbs. I like to use either blueberries or raspberries in this recipe.

Provided by MINLEE

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

1 ⅓ cups all-purpose flour
1 cup rolled oats
¼ cup brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 cup milk
1 egg, beaten
3 tablespoons vegetable oil
2 cups fresh blueberries

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.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.5 g, Cholesterol 17.1 mg, Fat 4.9 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 138.3 mg, Sugar 7.9 g

VERY BERRY BLUEBERRY MUFFINS

Very Berry Blueberry Muffins image

A recipe from Splenda. I wrote 9-12 muffins. Cause you'll have 12 small muffins or 9 larger muffins.

Provided by Boomette

Categories Quick Breads

Time 32m

Yield 9-12 muffins

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup Splenda sugar substitute
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
2/3 cup skim milk
1 cup fresh blueberries or 1 cup frozen blueberries, thawed

Steps:

Place oven rack in top 1/3 of oven.
Preheat oven to 375°F Line 12 muffin cups with paper liners. Lightly spray liners with non-stick cooking spray.
Sift together flour, baking powder and salt, set aside.
Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.

VERY BERRY OATMEAL MUFFINS

Very Berry Oatmeal Muffins image

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.

Provided by LilPinkieJ

Categories Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 412.2, Fat 20.7, SaturatedFat 7.5, Cholesterol 61.3, Sodium 464.7, Carbohydrate 50, Fiber 3.9, Sugar 16.8, Protein 8.1

Tips:

Choose fresh and ripe berries for the best flavor.
Use a variety of berries to create a colorful and flavorful muffin.
Do not overmix the batter, as this can result in tough muffins.
Fill the muffin cups only about 2/3 full to prevent overflow.
Bake the muffins until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

In conclusion, by following these tips and the provided recipes, you can create delicious and fluffy Very Berry Muffins that are perfect for breakfast, snacks, or dessert. Experiment with different types of berries and add-ins to create your own unique flavor combinations. Enjoy these muffins with a cup of coffee or tea for a delightful and satisfying experience.