For extra flavor, try toasting the walnuts lightly before chopping. Feel free to experiment with different types of berries, such as raspberries, blackberries, or a mixed berry blend. If you don't have wheat germ on hand, you can substitute it with an equal amount of oat bran or ground flaxseed. These muffins freeze well! Simply cool them completely, then wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Berry Oatmeal Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS585
Delight in these tender muffins bursting with the sweetness of seasonal berries. The hearty oats and nutty walnuts provide a satisfying texture, making them a perfect treat for breakfast or a delightful snack any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol17 mg
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Fiber2 g
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Protein5 g
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Saturated Fat2 g
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Sodium196 mg
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Sugar15 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lightly greasing each cup. (5 minutes)
02 Step
Recipe View In a large mixing bowl, combine 3/4 cup oats, wheat germ, flour, granulated sugar, walnuts, salt, and baking powder. (5 minutes)
03 Step
Recipe View Pour in the milk and vegetable oil. Crack in the egg. Gently stir until the dry ingredients are just moistened. Be careful not to overmix. (3 minutes)
04 Step
Recipe View Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. (2 minutes)
05 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about two-thirds full. (5 minutes)
06 Step
Recipe View In a separate small bowl, mix together the 1/3 cup oats, brown sugar, and cinnamon. (2 minutes)
07 Step
Recipe View Sprinkle the oat mixture evenly over the tops of the muffins. (2 minutes)
08 Step
Recipe View Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (20 minutes)
09 Step
Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Georgiana Gusikowski
Apr 22, 2025The topping is what really makes these muffins special. It adds a lovely crunch and warmth.
Brooks King
Mar 26, 2025I substituted coconut oil for the vegetable oil, and they turned out amazing! Super moist and flavorful.
Chaya Abernathy
Jan 21, 2025These muffins are so easy to make and always a hit! I love using a mix of whatever berries are in season.
Hermina Gutmann
Apr 4, 2023My kids love these for breakfast! They're a great way to sneak in some healthy oats and fruit.