Are you ready to transform your ordinary morning routine into a burst of fruity, wholesome deliciousness? These Triple Berry Oat Muffins are about to become your new breakfast obsession! Imagine biting into a moist, tender muffin packed with a vibrant medley of strawberries, blueberries, and raspberries, each bite delivering a perfect balance of sweetness and hearty oat goodness. Whether you're a busy professional, a health-conscious foodie, or a baking enthusiast, these muffins are guaranteed to elevate your breakfast game and leave you craving more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine rolled oats, flour, sugar, baking powder, and salt. Whisk together dry ingredients until well mixed and no lumps remain.
- In a separate medium bowl, whisk together milk, vegetable oil, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Stop mixing when just a few streaks of flour remain visible.
- Gently fold in the mixed berries, being careful not to crush them. Mix just until berries are evenly distributed throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a few additional oats or a light dusting of sugar on top of each muffin for added texture and sweetness.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Room Temperature Matters: Ensure your milk and other wet ingredients are at room temperature for better ingredient integration.
- Don't Overmix: The golden rule of muffin-making! Mix just until the ingredients are combined to keep your muffins light and tender.
- Berry Preservation: Toss your mixed berries in a light dusting of flour before adding to the batter to prevent them from sinking to the bottom.
- Customize Your Muffins: Feel free to swap berries or add nuts for extra crunch and flavor variation.
- Check for Doneness: Use the toothpick test - if it comes out clean with just a few moist crumbs, your muffins are perfectly baked.
- Storage Tip: For maximum freshness, store in an airtight container and enjoy within 3 days at room temperature or up to 5 days when refrigerated.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 5mg
