I’m not a huge muffin girl myself, but I know how popular they can be and for good reason. They’re filling, flavourful and you can make pretty much any kind you want. Plus they make a great snack, breakfast on the go, or addition to a school lunch.  Especially these triple berry oat muffins.

Made with greek yogurt, whole wheat flour, oats and a cup and a half of berries they are a perfectly healthy way to start your day.

Luna’s not a huge muffin person either but Wilder man LOVES muffins, so they always get eaten up. And if all else fails, they make a great gift to surprise someone with. Just wrap ’em up in a nice towel, little basket and drop them off.

What you need for berry oat muffins:

There’s 15 ingredients total, most of which you will have in your pantry.

The muffin batter uses basic dry ingredients with a twist like whole wheat flour, rolled oats, baking powder and soda, powdered ginger as well as salt of course. And the ingredient that I add more often than not cinnamon. It really does add a depth to the flavour in baking that I love.

The wet ingredients are simple too. Eggs, raw sugar, Greek yogurt, vegetable oil and vanilla and lotsa berries of course. That’s it.

How do you make berry oat muffins

First you’ll mix the wet ingredients. Eggs with the raw sugar, then you’ll add the Greek yogurt, vegetable oil and vanilla.

Next you’ll mix the dry ingredients. You want to make sure they’re well combined so you don’t get clumps of oats, cinnamon or ginger.

Then you’ll mix the dry into the wet. Do not over mix, you don’t want the batter to get tough and chewy.

The last step before baking? Fold in all your berries.

Frozen or fresh berries?

You can use either or.

If you’re using frozen, do not thaw just throw them right in. You may need to dice the strawberries if they are whole.

If you’re using fresh, just throw them in as is. Just make sure you dice your strawberries up a bit before throwing them in as they don’t break up the way raspberries and blackberries do.

Can I use any kind of berry?

Absolutely! I use strawberries, raspberries and blackberries because I like the combination of sweet and tart. But blueberries, cherries and Saskatoon berries work great too.

You can even try black currants or cranberries. You might just need to adjust your sweetness level depending on your personal preference.

How to store your berry oat muffins

1) Place the cooled fully baked muffins into an air tight container and store them in the fridge for up to 3 days. The berries make the muffins quite moist so you don’t want to store them at room temperature for more than a few hours.

2) Store in the freezer – place the cooled fully baked muffins into a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw before serving. I usually make a double batch and store them in bags of 4-6 in the freezer.

These triple berry oat muffins are a family favourite (even I love them). They are filling, sweet, but not too sweet, slightly tart and absolutely delicious. My favourite way to have them is warmed up with a big slab of butter.

They are awesome for school lunches, breakfast on those days you wake up late or a mid afternoon snack to keep your hunger at bay. They have a good amount of protein, thanks to the Greek yogurt. Plus they have a ton of fibre too.

Make ’em once and they’ll become your go to – I promise.  They are fairly simple to throw together and you can substitute whatever berries you have on hand, frozen or fresh.

If you don’t have a spring loaded batter scoop (otherwise known as an ice cream scoop), get one – it is life changing. No more scooping sticky batter with a spoon, your fingers, etc.  The ones I linked are awesome and I use them religiously. 

Other recipes you might enjoy

Till the next recipe,

Kristen xo