Mixed Berry Muffins

Mixed Berry Muffins Recipe

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snacks
  • Cuisine: Vegetarian
  • Diet: Vegetarian


  • 1 3/4 cup unbleached 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


  1. Preheat the oven to 400°F and grease a muffin tin lightly with oil.
  2. In a large bowl, combine all of the dry ingredients: flour, rolled oats, baking powder, baking soda, cinnamon, salt, and stir until well combined.
  3. 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.
  4. 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.)
  5. Add the berries and gently fold them into the batter.
  6. 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.
  7. Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
  8. 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.


Keywords: tripe berry, frozen, oatmeal, yogurt, greek yogurt

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