These Breakfast Muffins combine fresh blueberries, raspberries, and blackberries to create the ultimate treat for this back-to-school season. These muffins aren’t heavily sweetened with refined sugar and use just a touch of honey to accentuate the natural sweetness of the berries. It’s summer in a muffin!
You need just one bowl and a standard 12-cup muffin pan with paper liners to make these muffins. To start, mash a banana with a fork. Next, add in the wet ingredients, followed by the dry ingredients. Don’t overmix. Finally, fold in the berries. Could you use frozen berries in this recipe? You absolutely could! If you use frozen berries, don’t thaw them and toss them with a tablespoon of flour before adding to the batter. Now, scoop and bake your muffins. Cool the muffins on a wire rack and serve.
To make these Breakfast Muffins, you will need the following ingredients:
Preheat the oven to 350 °F. Line a 12-cup muffin pan with paper liners.
To a large bowl, add 1 banana and mash with a fork.
Add in 2 eggs, 2 tablespoons honey, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract and stir to combine.
Add in ½ cup oil and ½ cup buttermilk and stir to combine.
Add in 1 ⅔ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt and stir until just combined.
Stir in ¼ cup rolled oats. Don’t overmix.
Fold in 7 ounces mixed berries. If using frozen berries, don’t thaw them and toss them with 1 tablespoon flour before adding to the batter.
Scoop the batter into the prepared muffin pan. Sprinkle 1 tablespoon rolled oats evenly on top of each muffin.
Bake for about 20-25 minutes until lightly golden and a skewer inserted into the center comes out clean.
Cool the muffins on a wire rack.
Serve and enjoy!
Loaded with juicy berries and oats, these delicious Breakfast Muffins are perfect for back-to-school lunchboxes and busy mornings. Give this recipe a go soon, and don’t forget to tag us @cookmerecipes on Instagram!
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