Say hello to my mixed berry muffins with crumble topping!
These tender whole grain muffins have three types of berries mixed in and a crumbly oat topping.
They're perfect for fresh summer berries or use frozen in the dead of winter!
They're truly a nutritious, year-round muffin I know you'll love.
How to make mixed berry muffins
Featured Ingredients
For the mixed berry muffins:
- Flour: My favorite flours for muffins are whole wheat pastry and oat because they're nutritious and make for tender muffins.
- Baking powder and baking soda: Both leavening agents that help the muffins rise.
- Cinnamon: Because it's delicious.
- Oil: I use avocado oil most often; canola is my second choice for baked goods.
- Brown sugar: I'm a dark brown sugar fan, but white sugar is also an option.
- Vanilla: Makes the muffin base uber delicious.
- Milk: Whatever kind you have on hand.
- Berries: I love blueberries, blackberries and raspberries in these muffins. Strawberries are great too - just chop them up.
For the crumble topping:
- Butter: Melted, to bring your crumble topping together.
- Oats and flour: I like a mixture for my crumble but you could also use all flour.
- Brown sugar: Again, I personally love the molasses flavor.
- Cinnamon: More cinnamon, yes please!
Step-by-Step Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat with cooking spray.
- In a small bowl, mix together the melted butter, oats, flour, brown sugar and cinnamon until combined.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, mix together the oil, brown sugar and eggs until fluffy.
- Whisk in vanilla extract and milk. Slowly add the flour mixture to the bowl with the wet ingredients and stir until ingredients are just combined. Fold in berries.
- Fill muffin wells with batter about ¾ of the way full. Spoon crumble mixture on top of each and lightly press down into the batter.
- Bake 18-22 minutes or until just set. Let slightly cool before removing from the muffin tin.
Recipe Substitutions and Alterations
For the muffins:
- For the flour: My favorite flour for this recipe is whole wheat pastry flour, but whole wheat, whole wheat white, all-purpose, gluten free all-purpose, and oat flour will work.
- I like whole wheat pastry flour because it has a finer, lighter texture than whole wheat (but with the same nutritional profile), resulting in a more tender baked good.
- In addition to cinnamon: Try this recipe with a pinch of ginger and nutmeg added to the batter.
- For the oil: Go for a flavorless oil like avocado or canola, or substitute unsweetened applesauce for some or all of the oil (a mixture of both works well, too).
- For the brown sugar: Try with dark or light brown sugar, granulated sugar, maple syrup or honey.
- For the milk: Use any milk of your choice, such as cow's, soy, almond, oat, pea or almond.
For the crumble topping:
- Instead of butter for the topping: Try with coconut oil.
- For the flour and oats: Use all flour or all oats if you desire. I like a mixture of both, but either will work.
- For the brown sugar: Try with dark or light brown sugar, granulated sugar, maple syrup or honey.
Nutrition Considerations
- To make these gluten free: Use gluten free all-purpose flour or gluten free oat flour. Be sure all packaged ingredients are gluten free.
- To make these dairy free: Use dairy free milk, such as soy, almond, oat, pea or almond.
- To make these vegan: Use coconut oil instead of butter. Use plant-based milk such as soy, almond, oat, pea or almond. Swap out the eggs for an egg replacer like Bob's Red Mill or make flax 'eggs' (although I haven't tested either).
- To make these nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
All the muffin recipes, right here:
- Blueberry Date Muffins
- Pumpkin Muffins with Pistachio Muffins
- Cheddar, Jalapeno & Bacon Cornbread Muffins
- Lemon Poppy Seed Zucchini Muffins
- Almond Crunch Blueberry Muffins
- Sweet Potato Pie Muffins with Graham Cracker Crumble
- Banana Crunch Muffins
- Loaded Morning Glory Muffins
- Date Coffee Cake Yogurt Muffins
Mixed Berry Muffins with Crumble Topping
Tender mixed berry muffins with a buttery brown sugar topping.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Total Time: 28-33 mins
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crumble:
- 2 tablespoons melted butter
- ¼ cup old-fashioned rolled oats
- ¼ cup flour*
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Muffins:
- 2 cups flour*
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon coarse salt
- ⅓ cup oil
- ½ cup brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅓ cup milk
- 1 ½ cups mixed berries (fresh or frozen)
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin liners and coat with cooking spray.
- In a small bowl, mix together the melted butter, oats, flour, brown sugar and cinnamon until combined.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, mix together the oil, brown sugar and eggs until fluffy. Whisk in vanilla extract and milk. Slowly add the flour mixture to the bowl with the wet ingredients and stir until ingredients are just combined. Fold in berries.
- Fill muffin wells with batter about ¾ of the way full. Spoon crumble mixture on top of each and lightly press down into the batter. Bake 18-22 minutes or until just set. Let slightly cool before removing from the muffin tin.
Notes
Substitution Tip: *My favorite flour for this recipe is whole wheat pastry flour, but whole wheat, whole wheat white, all-purpose, gluten free all-purpose, and oat flour will work. I like whole wheat pastry flour because it has a finer, lighter texture than whole wheat (but with the same nutritional profile), resulting in a more tender baked good.
Nutrition
- Serving Size: 1 muffin
- Calories: 269
- Sugar: 12g
- Sodium: 209mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42mg
- Fiber: 5g
- Protein: 5g
- Cholesterol: 36mg
Leave a Reply