For extra flavor, try adding a sprinkle of cinnamon or nutmeg to the dry ingredients. Feel free to substitute other berries, such as raspberries or blackberries, for the strawberries or blueberries. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken) and use non-dairy milk.
Whole Wheat Oatmeal Strawberry Blueberry Muffins
-
PREP TIME20 mins
-
COOK TIME18 mins
-
TOTAL TIME38 mins
-
SERVING12 People
-
VIEWS42
Elevate your breakfast or brunch with these wholesome and delicious muffins, bursting with the goodness of whole wheat, oats, and a medley of fresh strawberries and blueberries. A perfect way to add fiber and flavor to your day!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate25 g
-
Cholesterol15 mg
-
Fiber3 g
-
Protein4 g
-
Saturated Fat1 g
-
Sodium245 mg
-
Sugar12 g
-
Fat6 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat your oven to 425°F (220°C). Prepare a muffin tin by greasing it generously or lining it with paper muffin liners. (5 minutes)
02 Step
Recipe View In a large mixing bowl, whisk together the whole wheat flour, rolled oats, sugar, baking powder, baking soda, and salt until well combined. (5 minutes)
03 Step
Recipe View In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth. (3 minutes)
04 Step
Recipe View Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. (2 minutes)
05 Step
Recipe View Gently fold in the diced strawberries and blueberries until they are evenly distributed throughout the batter. (3 minutes)
06 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each one almost to the top. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (20 minutes)
08 Step
Recipe View Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Coby Hermann
Jun 7, 2025I found that the muffins were a little dry, so next time I'll try adding a little more milk. Overall, a good recipe!
Wade Ratke
Apr 8, 2025I made these with frozen berries and they turned out great! I just added a couple of extra minutes to the baking time.
Letha Kohler
Jan 24, 2025These muffins are so moist and delicious! My kids love them, and I feel good about giving them something healthy.
Natalie Sanford
Nov 28, 2024This recipe is a keeper! I love the combination of whole wheat, oats, and berries. They're perfect for a quick breakfast or snack.