Made with rolled oats, yogurt, and a mixture of berries, these mixed berry muffins are nutritious, tasty, and full of fiber. Not only are they absolutely delicious served warm out of the oven but they store incredibly well in the fridge or freezer so you’ll have healthy, family-friendly snacks ready to go for days to come.
Muffins are one of my favorite things to bake. Not only can they be adapted to the seasons, but there are so many different ways to make a classic muffin recipe a little bit healthier. In fact, everything from the flour to the sweetener and the oil used in the recipe can be changed or adapted to make (what can be) an indulgent treat just a little bit lighter and more real food-based.
How to Make Healthy Mixed Berry Muffins
For this particular mixed berry muffin recipe, I opted to add rolled oats for some additional fiber, use brown sugar (and less of it) as opposed to refined white sugar, olive oil instead of vegetable oil, and added some plain yogurt to help keep the muffins moist and add a little boost of protein at the same time. Although this recipe calls for plain yogurt, you could certainly use Greek yogurt if you prefer, which would help to increase the overall protein content of the muffins.
To make these mixed berry muffins I used a combination of fresh strawberries, raspberries, and blueberries, however, you could truly use any combination of fresh berries you enjoy (blackberries would be great!) and frozen berries would work equally well. Regardless of what combination you choose, these healthy mixed berry muffins are so golden, fluffy, and delicious, that nobody will even notice how good they are for you.
More Healthy Berry Muffin Recipes:
Mixed Berry Muffins
These healthy mixed berry muffins are made with rolled oats, yogurt and lightly sweetened with brown sugar. This recipe calls for fresh strawberries, raspberries and blueberries, however, frozen berries would work just as well.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 12 muffins
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Category: Breakfast, Snacks
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Cuisine: Vegetarian
- Diet: Vegetarian
Prep Time:
Yield:
Category:
Cuisine:Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 cup plain yogurt
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 1/2 cup mixed berries, fresh or frozen
Instructions
- Preheat the oven to 400°F and grease a muffin tin lightly with oil.
- In a large bowl, combine all of the dry ingredients: flour, rolled oats, baking powder, baking soda, cinnamon, salt, and stir until well combined.
- In a separate medium bowl, combine all of the wet ingredients and sugar; olive oil, yogurt, milk, eggs, vanilla and brown sugar, and whisk to combine.
- Transfer the wet ingredients to the dry ingredients and whisk well until the batter is smooth and there are no lumps. (If you used Greek yogurt you may need to add a bit more milk to help loosen up the batter.)
- Add the berries and gently fold them into the batter.
- Divide the batter evenly across the muffins cups and transfer the muffin tin to the oven and bake for 18-20 minutes until a toothpick inserted into a muffin comes out clean.
- Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
- The muffins can be served immediately, stored at room temperature for 3 days, in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 204 calories
- Sugar: 12 grams
- Fat: 8 grams
- Carbohydrates: 29 grams
- Fiber: 1 gram
- Protein: 4 grams
Love these muffins! So easy to whip together and the option of using frozen berries is a great alternative to spending an arm and a leg for fresh berries in the middle of winter! thanks!
These were really tasty and easy to make. Great recipe. Thank you Kay
This is a great muffin recipe. I highly recommend it.
So happy you enjoyed them, thank you for sharing!
I have made these muffins many times and it is now my favourite muffin recipe. If you are familiar with Tim Horton’s fruit explosion muffins, these muffins remind me of them so much! If I made a berry fill and put it in the middle of these muffins, it would give them the explosion part of the Timmie’s muffin. I do not use plain yogurt, but whatever kind I have in the fridge which is usually raspberry, strawberry or a mixture of fruit. Excellent recipe and very easy to make!
Delicious! So little oil and a healthy oil in it ! Will be my new go to recipe!
I’m so happy you enjoyed them, thank you so much for sharing!
Do you think there’s any issue with using flax seed egg in these to accommodate an egg allergy? Thanks!
I have not tested it but I suspect it would work!
It worked! I used 2 tablespoons milled flax seed + 6 tablespoons water and let it sit for 15 minutes to substitute for the egg for an egg allergy. Made everything else exactly as is – they held together great. I would try adding a little extra vanilla and/or cinnamon and/or brown sugar next time to help the flavor of the muffin itself – I found the bites without fruit were a little bit bland but it may have been because the flax seed impacted the flavor a little.
I’m so happy they turned out, thanks for sharing this awesome tip!
These are delicious and super easy to whip up.
I’m so happy you like them, thank you for sharing! 🙂
Can I use whole wheat or white whole wheat flour instead?
Yes, you can use either! It will change the flavor a little but it will work.
All your muffin recipes look delicious but there is a problem with the muffin pages I press the 2 3 and 4 buttons but it still keeps one page 1. I hope you can fix this. It doesn’t happen with other recipe pages.
Thank you for letting me know! We are looking into it and hope to have it fixed shortly. 🙂
Easy to do and delightful !
Easy to do and delightful!
So delicious! I only had blueberries on hand and was great.
Only had blueberries on hand. So delicious!
I love these! They were super easy to make and didn’t change consistency once refrigerated which sometimes happens with healthier muffins. My little one also enjoyed these and I felt good about sharing them because of the ingredients!
Yay, happy to hear they are kid-approved! Thanks for sharing, Bianca.
Hey! Is there a way to replace the brown sugar with maple syrup?
Thank you 🙂
I haven’t tested it, but you should be able to swap it at a 1-to-1 ratio.
Can a bread pan be used that I bake my banana bread in be used instead of muffin pan
Yes, you can use a bread pan to make it into a loaf, however, it will likely need longer to cook. I haven’t test it, but it will likely take 30-40 minutes to you will need to keep an eye on it.
These were really tasty and easy to make. Great recipe. Thank you Kay
I made this muffins this morning and used thawed, drained frozen mixed berries fro Costco – my and my family’s opinion-Delicious
Happy you enjoyed it, Krystal, thank you for sharing!
Everyone I have ever given these muffins to absolutely loves them and I give out the recipe regularly! I make 2 or 3 dozen a week, every week because they make my friends and family so happy to receive these guilt-free, delicious treats.
I’ve altered the recipe slightly to use wholemeal self raising flour and roughly 2 cups of fruit to maintain the moisture.
Thanks for sharing, Siobhan!