Name: Berry Breakfast Muffins
Prep time: 5 min
Cook time: 35 min
Total time: 30 min
Yield: 6 muffins
Ingredients: 125 g plain flour; 20 g rolled oats; 30 g sugar ((I use golden caster)); 1 heaped tsp baking powder; pinch salt; 75 g frozen berries; 1 egg; 50 g sunflower oil; 150 g yogurt; 1 tbsp rolled oats

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Delicious easy berry muffins are simple to make from scratch with yogurt and berries from the freezer. This healthy recipe will become a breakfast favourite; they’re packed with antioxidants from the berries.

Muffins for breakfast are one of my favourite treats, and home made muffins are so much nicer than overly sweet, stale, calorific and expensive examples from a coffee shop. They’re very easy to make; this recipe uses store-cupboard staples and frozen berries, so no early morning trip to the corner shop is needed.

This easy berry muffin recipe uses goats’ milk yogurt from St Helen’s farm, so people who find cows’ milk difficult to digest might find these work better for them.

How do you make muffins?

Making muffins is straightforward, but there is one thing that’s important for successful results – DON’T OVERMIX THE BATTER! Mix the dry ingredients together, and separately, beat the wet ingredients together. Then combine the two, and give them a few folds, around 10 will do it, but don’t mix too thoroughly – largeish clumps of dry ingredients is fine. Like this:

Then stir in the frozen berries, and again – DON’T OVERMIX THE BATTER – as the colour from the berries will bleed into the batter! A few more folds and you are ready for baking. Spoon into a muffin tray – either lightly oiled, or with paper cases, and bake for about 35 minutes until golden on top. The frozen berries add a good 10 minutes to baking time compared to fresh, or a boring berry-less example.

Frozen berries are one of my store cupboard – or in this case freezer – essentials. They have so many uses: add to porridge, muffins or smoothies, or blitz into a coulis and drizzle over breakfast cereal. Frozen berries are packed with vitamins and antioxidants too. Useful at any time of year as well as far cheaper than fresh berries out of season.

How can I vary this berry muffin recipe?

There are many ways of adding variety to these frozen berry muffins. Here are a few ideas!

Add some orange or lemon zest for a citrus zing
A decadent treat would be a few dark or white chocolate chips per muffin
Substitute a tablespoon or two of ground almonds for rolled oats

5 from 6 votes

A plate of delicious frozen berry yogurt muffins.

Berry Breakfast Muffins

Prep Time

5 mins

Cook Time

35 mins

Total Time

30 mins

Easy to make berry breakfast muffins with oats and antioxident packed berries. Prepare ahead and enjoy freshly baked for breakfast.

Course: Breakfast

Cuisine: Baked Goods

Servings: 6 muffins

Calories: 217 kcal

Author: Helen Best-Shaw

Ingredients

Dry ingredients

125 g plain flour
20 g rolled oats
30 g sugar (I use golden caster)
1 heaped tsp baking powder
pinch salt
75 g frozen berries

Wet Ingredients

1 egg
50 g sunflower oil
150 g yogurt

Garnish

1 tbsp rolled oats

UK Metric - Cups

Instructions

Heat the oven to 180C/Gas Mark 5
Mix the flour, oats, sugar, baking powder, and salt together into a bowl
Whisk together the egg, yogurt and oil.
Pour the wet ingredients into the dry and fold in briefly. The mixture should be lumpy and bumpy, with patches of dry flour. Any extra mixing will cause the gluten to develop in the batter and result in tough muffins with tunnels in them.
Gently fold in the frozen berries.
Using a spoon transfer batter into paper muffins cases or a lightly oiled silicon mould. Sprinkle over the oats.
Bake for about 35-40 minutes until the muffins are risen and golden. Let stand for a few minutes. If not using paper cases, quickly run a knife round each one and turn out to cool on a wire rack.

Recipe Notes

When using frozen mixed berries remove the larger ones such as strawberries and blackberries and save them for smoothies.

This can be made with fresh berries, but the cooking time will be at least 10 minutes less.

Nutrition Facts

Berry Breakfast Muffins

Amount Per Serving

Calories 217 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Cholesterol 30mg 10%

Sodium 22mg 1%

Potassium 106mg 3%

Total Carbohydrates 26g 9%

Dietary Fiber 1g 4%

Sugars 7g

Protein 4g 8%

Vitamin A 1.3%

Vitamin C 0.4%

Calcium 4.6%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.

Some people who find cows’ milk hard to digest find they can tolerate goats’ milk products, the fat globules are smaller and the proteins form a softer and more easily digestible curd.

Goat’s milk products may not be suitable of you are lactose intolerant or have an allergy to cows milk, consult your GP or health professional before making changes to your diet.

Recipe for Berry Breakfast Muffins commissioned by St Helen’s farm, who also sent a hamper of goat’s milk products. As always all opinions our own.