Berry oat muffins

    35 min

    Moist oat muffins that make the best of any seasonal berry that you choose. Blueberries make the obvious choice in any muffin recipe, but do try raspberries and blackberries, too, or even a combination!

    160 people made this

    Serves: 12 

    • 60g porridge oats
    • 30g wheatgerm
    • 200g plain flour
    • 100g sugar
    • 60g chopped walnuts
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 175ml milk
    • 120ml vegetable oil
    • 1 egg
    • 150g blueberries
    • Topping
    • 5 tablespoons porridge oats
    • 4 tablespoons dark brown soft sugar
    • 1 teaspoon ground cinnamon

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease 12 muffin cups.
    2. In a large bowl, mix the 60g oats, wheatgerm, flour, sugar, walnuts, salt and baking powder. Stir in the milk, oil and egg just until dry ingredients are evenly moist (don't over-mix). Fold in the blueberries. Scoop mixture into the prepared muffin cups.
    3. Mix 1/3 cup oats, dark brown soft sugar, and cinnamon in a small bowl, and sprinkle over the muffins.
    4. Bake 20 minutes in the preheated oven, or until a knife inserted in the centre of a muffin comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (145)


    I used flaxseed instead of wheat germ and put a mixture of blueberries and strawberries in!  -  15 Oct 2015


    Great recipe! My husband and kids gobbled them right up. I made a couple adjustments - substituted blueberry applesauce for the vegetable oil and saved a ton of calories. I also used 2 egg whites instead of the egg. I will definitely make these again!  -  03 Feb 2007  (Review from Allrecipes US | Canada)


    Great muffin recipe. I omitted the wheat germ and added 1/4 cup of oatmeal. My family really enjoyed!  -  29 Sep 2007  (Review from Allrecipes US | Canada)