Are you ready to indulge in a delightful treat that perfectly captures the essence of summer? Our Summer Berry Oatmeal Muffins are not just a breakfast option; they’re a burst of fruity goodness in every bite! With juicy mixed berries and hearty oats, these muffins are both nutritious and delicious, making them the ideal snack or breakfast for any time of the day. Plus, they’re incredibly easy to make—so easy that you’ll want to whip up a batch every week! Dive into this recipe and discover how to create these scrumptious muffins that will have your family and friends begging for more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup rolled oats
- 1 cup milk
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup mixed berries
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the muffins bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease the cups with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of rolled oats and 1 cup of milk. Stir well and let the mixture sit for about 5 minutes. This allows the oats to absorb some of the milk and soften.
- After the oats have softened, add 1/2 cup of sugar, 1/3 cup of vegetable oil, and 1 large egg to the bowl. Whisk the mixture until all the ingredients are well combined and the mixture is smooth.
- In a separate bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. This will ensure that the leavening agents are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of mixed berries gently into the batter. You can use fresh or frozen berries, but if using frozen, do not thaw them to prevent the batter from turning too purple.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Summer Berry Oatmeal Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Prep Ahead: To save time in the morning, you can prepare the dry ingredients the night before. Just mix the flour, baking powder, and baking soda in a bowl and store it in an airtight container.
- Berry Choices: Feel free to mix and match your berries! Blueberries, raspberries, and strawberries all work beautifully. If you’re using frozen berries, add them directly to the batter without thawing to maintain their shape.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough muffins, so a few lumps are perfectly fine!
- Perfect Baking: Keep an eye on your muffins as they bake. Ovens can vary, so start checking them at the 18-minute mark to ensure they don’t overbake.
- Storage Tips: These muffins are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days. For longer storage, freeze them and reheat in the microwave or oven when you’re ready to enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 25mg
