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Original post published August 8th, 2018. Last updated on December 10th, 2023.
I love summertime because it means access to lots of fresh produce. After a long winter, and endless months of seeing nothing but cabbage, kale, and root vegetables at the greenmarket, it’s such a refreshing change to welcome all of the colors and flavors of summer.
Berries Galore
I especially love all of the various varieties of berries: blackberries, strawberries, blueberries, and raspberries. There is just one problem: Sometimes I find myself with too many berries. They don’t stay fresh for terribly long, and more often than not I end up washing them, throwing them in a resealable bag, and tossing them in the freezer for later. It’s a good thing that frozen berries are perfect for making smoothies, and they’re also great for baking!
This muffin recipe utilizes about three cups of frozen berries. Feel free to use whatever you have on hand. I used raspberries, blackberries, blueberries, and strawberries, but any combination of these will work. (Cherries and cranberries would also work nicely.) Fresh or frozen berries are equally great, or you can even use a mix of the two.
Berry Muffin Tips & Tricks
Made with oats, cornmeal, coconut sugar, and almond milk, these muffins are on the healthier side, as far as baked goods go. You could use whole wheat flour to up the healthiness factor a bit further.
Be sure to choose old fashioned or rolled oats for this recipe, rather than “quick cooking” or steel cut oats.
Feel free to add your own touches to this recipe. You can add nuts, such as walnuts or pecans. Flaked coconut, dates, or chocolate chips would also be tasty additions.
If you don’t have lemon on hand, substitute fresh orange or lime instead. You can even double or triple the amount of zest to give the muffins a more pronounced citrus flavor. I wouldn’t suggest using bottled or reconstituted lemon juice; for this recipe, fresh is definitely best.
Storage Suggestions
These muffins will keep well on the countertop or in the refrigerator for 2-3 days, when stored in an airtight container.
Mixed berry muffins also freeze well. Simply layer between sheets of parchment in an airtight container, or wrap individually in foil. Thaw at room temperatore or in the microwave for a quick snack or breakfast on-the-go!
Other berry-filled recipes you might enjoy:
Blueberry, Peach and Walnut Hand Pies
Blackberry Cream Cheese Danishes
Mixed Berry Hand Pies
Strawberry Puff Pastry Hearts
Vegan Mixed Berry Crumble
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Mixed Berry Oatmeal Cornmeal Muffins
- Total Time: 40 minutes
- Yield: 24 muffins 1x
Description
Ingredients
200 grams old fashioned oats* (2 cups), plus more for topping
150 grams all-purpose flour (1 1/8 cup), plus more for coating berries
150 grams cornmeal (1 cup)
105 grams light brown sugar (1/2 cup, packed), or substitute coconut sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
113 grams unsalted butter, softened (1/2 cup / 1 stick)
500 milliliters almond milk (2 cups), or substitute plant milk of choice
2 eggs
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 tablespoon lemon zest
400 grams fresh or frozen mixed berries (about 3 cups)
Instructions
Preheat oven to 425° F / 220° C.
Line a muffin tin with paper or silicone cupcake liners, and set aside.
In a large bowl, combine oats, flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
In a mixing bowl or the bowl of a stand mixer, beat butter until light and fluffy. Beat in milk, eggs, and lemon juice, then stir in the vanilla extract and lemon rind.
Gradually add wet mixture to the dry ingredients, mixing well after each addition.
In a small bowl, toss berries in 1-2 tablespoons of flour. Add the coated berries batter mixture and stir to combine.
Spoon batter mixture into prepared muffin cups, and top each with a sprinkling of oats.
Bake muffins in preheated oven for 30 minutes or until tops are golden brown. Transfer muffin tin to a wire rack and allow to cool completely.
Store muffins in an airtight container in the refrigerator for up to three days. These muffins also freeze well.
Notes
*Make sure you are using old-fashioned or rolled oats, not quick/instant or steel cut oats.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: Breakfast
I really like the muffin recipe and will make it again.
As I make muffins for my church’s mission in Spokane WA.
I usually make 96 at a time.
I only have one problem ,you left out the amount of cornmeal and number of eggs in the recipe.
Please correct the error. Not everyone knows how to figure it out.
I really like the muffin recipe and will make them again.
As I make muffins for my church’s mission in Spokane WA.
I usually make 96 at a time.
I only have one problem ,you left out the amount of cornmeal and number of eggs in the recipe.
Please correct the error, not everyone knows how to figure it out.
Eggs??