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Breakfast Berry Oat Muffins

Categories: Breakfast, Muffins

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These muffins are full of whole grains and fruit. You can use any seasonal fruit you prefer, the fresher the better the muffins will be. These are very filling and perfect for a healthy breakfast on the go!


  • 3 c. old-fashioned rolled oats
  • 2 c. whole wheat pastry flour
  • 1 c. bran
  • 1/2 c. sesame seeds
  • 1 tbsp. Rumford Reduced Sodium Baking powder
  • 1/2 tsp. baking soda
  • 1/3 c. unsalted butter
  • 1/3 c. vegetable oil
  • 1 c. applesauce
  • 3/4 c. honey
  • 2 lg. eggs
  • 1 c. buttermilk or milk
  • 1 tbsp. lemon zest
  • 1 tbsp. orange zest
  • 1 c. blueberries
  • 1 c. dried cranberries raisins or dates
  • extra oats for garnish
  • extra blueberries for garnish


Preheat the oven to 375 F. Spray muffin tins with cooking spray; set aside.

Stir together the oats, flour, bran, sesame seeds, Rumford Reduced Sodium Baking Powder, baking soda and salt. Cut in the butter, then the oil and applesauce, until the mixture resembles coarse crumbs. In a separate bowl, mix together the honey, eggs, milk, and zests. Make a well in the center of the dry ingredients and add the wet ingredients. Stir in the berries and stir dough mixture with a wooden spoon until the dough pulls together. The dough will thicken as it sits for a few minutes and the liquids are absorbed. Scoop the dough into muffin tins. Press a sprinkling of oats and blueberries over the tops for that rustic look. Bake for about 22 minutes or until just firm in the center. Cool on a rack.