4.1 of 5 (46)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.1
  • Total Fat: 1.6 g
  • Cholesterol: 16.2 mg
  • Sodium: 320.2 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Better Berry Muffins calories by ingredient
Report Inappropriate Recipe

Better Berry Muffins

Submitted by: CHEF_MEG
Better Berry Muffins

Introduction

Raspberry, strawberry, blueberry, blackberry--choose any berry you want. You can't go wrong with these healthy, tasty muffins.
 Raspberry, strawberry, blueberry, blackberry--choose any berry you want. You can't go wrong with these healthy, tasty muffins.
Number of Servings: 12

Ingredients

    1 T flax seeds
    1 c berries
    1 c quick oats
    1 c lowfat buttermilk
    1 c whole wheat flour
    1 t baking powder
    1/2 t baking soda
    1 t salt
    1 whole egg
    1/4 c unsweetened applesauce
    3/4 c brown sugar
    1 t vanilla extract


Tips

Strawberries are full of antioxidants and fiber. Buy organic when possible, and when they're in season, freeze them in large batches for use throughout the year. You can use frozen strawberries in this recipe, but thaw them and reserve the juice (use it in a smoothie or add to a glass of water for a treat).
NOTE: Be sure to grind the flax seed to get the full health benefits. Your body can't break down whole flax seeds, and they pass through undigested.


Directions

Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Hull (remove the leaves) and chop the strawberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, use a handheld mixer to beat the egg, applesauce, and brown sugar for 3 minutes at medium speed. Add the vanilla and combine. Blend in the oat-buttermilk mixture. Stir in the flour mixture just to combine. Try not to overwork the mixture. Fold in the strawberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.






Rate This Recipe

  Rating:  
  Click here to login and rate this recipe  


Member Ratings For This Recipe

  • BESCATS

    Very Good
    5 of 5 people found this review helpful
    report inappropriate post
    Very good & moist. I didn't have buttermilk, so made my own with skim milk & white vinegar. I cut the salt in half, and added more strawberries. I baked mine about 25 minutes. Will definitely make again, and try other fruits in them. Yum !! - 7/13/12

    Was this review helpful?   Yes  No
  • NAPPILICIOUS

    Very Good
    4 of 4 people found this review helpful
    report inappropriate post
    Pretty good. I had used about a quarter cup more strawberries, but it was not mushy just moist. I didn't have any buttermilk, so I used 1/2 cup sour cream to get that tangy thick conistency and 1/2 cup skim milk , and still came out fine. Will use again might use a different berry though. - 7/1/11

    Was this review helpful?   Yes  No
  • ELOQUENTANGEL

    Very Good
    4 of 4 people found this review helpful
    report inappropriate post
    I've made these twice now. The second time I decreased the applesauce by a couple of teaspoons and increased the baking time to around 33 minutes. Turned out great! - 11/26/10

    Was this review helpful?   Yes  No
  • PATRICIAANN46

    Incredible!
    3 of 3 people found this review helpful
    report inappropriate post
    I used Eggbeaters and Splenda Brown Sugar but left everything else the same. Yum!!!!! - 7/8/12

    Was this review helpful?   Yes  No
  • NIKKIDGRAPHICS

    Incredible!
    3 of 3 people found this review helpful
    report inappropriate post
    Delicious! Made mine with double the fruit (strawberries and blackberries) and will definitely make them again. My dad loved being able to eat something sweet without having to worry about sugar intake. - 4/27/11

    Was this review helpful?   Yes  No
  • MOMILLER11

    Incredible!
    2 of 3 people found this review helpful
    report inappropriate post
    I made these muffins over the weekend for family, and everyone loved them! I added a few more strawberries, and stretched the recipe to make 15 (slightly smaller) muffins. We tried them within an hour after baking, and they did stick quite a bit to the papers. However, the next day, no sticking! - 6/4/12

    Was this review helpful?   Yes  No
  • JEANETTECURRY

    Very Good
    2 of 2 people found this review helpful
    report inappropriate post
    Still getting used to the healthy type of muffins, but I did like these. Added a little more strawberries. Maybe next time I will add a .5 cup of pecans and a little bit more brown sugar. - 5/27/12

    Was this review helpful?   Yes  No
  • MKM2409

    Very Good
    2 of 2 people found this review helpful
    report inappropriate post
    I made this recipe this morning for a treat for my walking group. I couldn't keep my husband out of the muffins. So I made more. - 3/21/12

    Was this review helpful?   Yes  No
  • MARIEBART

    Very Good
    2 of 2 people found this review helpful
    report inappropriate post
    Hearty, not too sweet - 10/27/11

    Was this review helpful?   Yes  No
  • AEODESMELODY

    Very Good
    2 of 2 people found this review helpful
    report inappropriate post
    How would you adjust this recipe to account for high altitude? I live in Colorado and had a problem getting the muffins cooked the whole way through. The tops were getting burned while the insides were still mushy. They taste very good though, I would like to try them again, but baked correctly. - 10/3/10

    Was this review helpful?   Yes  No
  • QUICKHANNAH

    Incredible!
    2 of 2 people found this review helpful
    report inappropriate post
    Very tasty! My husband and I love these muffins. - 5/11/10

    Was this review helpful?   Yes  No
  • BAMAGURLQT07

    Very Good
    1 of 1 people found this review helpful
    report inappropriate post
    Going to substitute: Truvia, greek yogurt, egg beaters, and some protein powder in place of part of the whole wheat... will update on how they turn out! - 7/8/12

    Was this review helpful?   Yes  No
  • DOUBLEFORTE8

    Incredible!
    1 of 1 people found this review helpful
    report inappropriate post
    Love them just the way they are, no changes!
    - 1/6/12

    Was this review helpful?   Yes  No
  • HEATH592

    Incredible!
    1 of 1 people found this review helpful
    report inappropriate post
    These were great muffins. I used blueberries because there were NO fresh strawberries at the store. I plan to make again with strawberries and maybe a batch with cherries. - 12/25/10

    Was this review helpful?   Yes  No
  • JELLI-LEAN

    Very Good
    1 of 1 people found this review helpful
    report inappropriate post
    Made these muffins last night. I am now having one for breakfast with cottage cheese and more strawberries. Very good muffins, they were really super moist, had to dry them out before storage. Yummmmmm - 11/29/10

    Was this review helpful?   Yes  No
  • ALTORECORDER

    Good
    1 of 1 people found this review helpful
    report inappropriate post
    Tasty, and I liked the fresh strawberries. The ingredients are wholesome. They took 30 minutes to bake, and should have been in the oven still longer. Finished texture was sticky, and they were fragile to handle. I would not make these again. Might have been an altitude problem. - 10/2/10

    Was this review helpful?   Yes  No
  • RMORGAN96


    report inappropriate post
    hi i have to eat gluten free and I cannot eat oats, what could I substitue for oats? - 3/19/13

    Was this review helpful?   Yes  No
  • HSULTANA3

    Very Good
    report inappropriate post
    I used raspberries instead of strawberries and it came out great! - 1/8/13

    Was this review helpful?   Yes  No
  • 4KWALK


    report inappropriate post
    After reading others reviews about this recipe I am going to try these muffins. - 12/19/12

    Was this review helpful?   Yes  No
  • PIRATELASS

    Incredible!
    report inappropriate post
    I make these regularly. I like them especially with blueberries. I make them as is except that I use only 1/2 cup of brown sugar in the muffins. Then I use 1/4 cup Splenda brown sugar and 2 T of ground flax as a streusal for the top instead of just 1 T ground flax. We love them! - 9/21/12

    Was this review helpful?   Yes  No
  • MALA77

    Good
    report inappropriate post
    I'm always looking for healthy muffin recipes. This one sounds good!!! - 9/7/12

    Was this review helpful?   Yes  No
  • DASHER52

    Incredible!
    report inappropriate post
    I used cranberries. They where great. Easy to follow recipe. - 7/30/12

    Was this review helpful?   Yes  No
  • DJCASEY

    Good
    report inappropriate post
    These muffins a pretty good but they really taste like healthy muffins. The next batch I made I added a little more brown sugar and strawberries. - 7/28/12

    Was this review helpful?   Yes  No
  • BCHAPLIN3

    Incredible!
    report inappropriate post
    I used banana and a drop of oil instead of the apple sauce (as it was I had) and raspberries and blueberries. And as I hate using more than one bowl for muffins (sorry!) I made it all in one bowl adding in the order indicated without mixing separately and they turned out GREAT! - 7/22/12

    Was this review helpful?   Yes  No
  • SERGIOSMAMA

    Incredible!
    report inappropriate post
    My entire family enjoys these muffins. Tasty! I like them with mixed berries. I make a batch with chocolate chips for the kids too - 7/20/12

    Was this review helpful?   Yes  No
Sign up for a FREE SparkPeople account