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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
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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.






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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    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

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  • Very Good
    6 of 6 people found this review helpful
    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

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  • Very Good
    6 of 6 people found this review helpful
    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

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  • Incredible!
    5 of 5 people found this review helpful
    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

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  • Incredible!
    4 of 4 people found this review helpful
    I used Eggbeaters and Splenda Brown Sugar but left everything else the same. Yum!!!!! - 7/8/12

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  • Incredible!
    3 of 4 people found this review helpful
    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

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  • Incredible!
    3 of 4 people found this review helpful
    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

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  • Very Good
    3 of 3 people found this review helpful
    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

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  • Very Good
    2 of 2 people found this review helpful
    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

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  • Incredible!
    2 of 2 people found this review helpful
    Love them just the way they are, no changes!
    - 1/6/12

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

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  • Incredible!
    2 of 2 people found this review helpful
    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

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  • Very Good
    2 of 2 people found this review helpful
    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

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  • Very Good
    2 of 2 people found this review helpful
    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

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

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  • 1 of 1 people found this review helpful
    Make buttermilk 1tbsp white vinegar or lemon juice to cup milk stand 5 min. - 7/17/13

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  • Very Good
    1 of 1 people found this review helpful
    I made these with fresh peaches and they were delicious. - 7/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    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

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  • Very Good
    1 of 3 people found this review helpful
    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

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  • Good
    1 of 1 people found this review helpful
    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

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  • I have used premix muffin mix and added the berries (fresh or frozen) and have found similar results with the low calories and high fibre!! Enjoy no matter which way you make them!! - 1/28/14

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  • These were good my boyfriend ate them all up. - 11/27/13

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  • These are delicious , I had no whole wheat flour so I used1/3 flax meal, 1/3 bisquick and 1/3 white flour also I used 1 cup dry oats as I forgot to soak them then soaked a cup as well so 2 cups of oats.
    I also think some pecans or almonds would be yummy in them too! - 11/4/13

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  • As I am a diabetic, does anyone have any ideas as to how to adapt this recipe so that I can enjoy it as well. Looking for answers???? Jan aka canmera - 10/14/13

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  • I have made these muffins about 10 times now. Amazing!! They are our family staple. I individually wrap them in saran wrap and put in freezer. Just take out before bed and they will be ready by the time you wake up. My son loves them w/chocolate chips. - 9/24/13

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  • very good, but I do need to cook mine a bit longer, other than that the husband and I like them very much!! - 7/29/13

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  • I didn't love these muffins. They seemed very dense to me. I made them with bluberries. I used egg whites, and I did use lowfat buttermilk. Not my favorite muffin overall. Probably won't make again. - 7/11/13

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  • DELICIOUS!! I didn't have buttermilk, so like others I made my own with skim milk and white vinegar. Terrific with strawberries, but a great base for other berries. The second batch I made I substituted original Splenda for the brown sugar and they turned out just as great. Definitely a keeper! - 7/11/13

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  • I have enjoyed many healthy muffins made by friends. Now, with this awesome recipe, I can make my own to share. Thank you! - 7/9/13

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  • Prepared these pretty much as written. I let them bake for 20 min. Perfect and OMG so good. Definately a keeper. Next time I will add nuts per hubby's request. - 7/8/13

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  • 0 of 1 people found this review helpful
    How can this recipe be "healthy" when the carbs more than outweigh the fiber and protein? - 7/8/13

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  • 0 of 1 people found this review helpful
    Just picked some blueberries this morning...Sounds like I'm making these muffins today !
    Thank You for a Great Recipe. - 7/8/13

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  • Yum - perfect for blueberries. - 7/8/13

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

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  • I used raspberries instead of strawberries and it came out great! - 1/8/13

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

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

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  • I used cranberries. They where great. Easy to follow recipe. - 7/30/12

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  • 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

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  • 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

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  • Very good and easy to make. If you want to lower the sugar then you'd have to use splenda. Sugar content is still about 4 tsp per muffin. My muffin tins must have been a little small I got 15 muffins. I also used "sour milk" since I didn't have buttermilk on hand. I also made mine with blue berries. - 7/18/12

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  • Love these :) My teen-age son, who turns his nose up at anything "healthy" tried one, asked for a second, and then packed one in his lunch! I made them with blueberries, forgot to add the vanilla, but they were still yummy. I'm sure they will be even better next time! - 7/15/12

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  • I found these to be pretty bland - wouldn't make them again. They tasted like flour. Need some other flavoring, maybe a bit more sweetness. - 7/14/12

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  • We loved these muffins. - 7/14/12

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  • 0 of 1 people found this review helpful
    Way too many grams of sugar! You think this is healthy? Wow!! - 7/14/12

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  • These are very tasty, even after freezing. Is the sodium content correct? It seems high for an otherwise healthy recipe. - 7/13/12

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  • Very good! I used blueberries & 1 ripe chopped banana. They were so moist - 7/10/12

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  • really good--easy to make too! - 7/10/12

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  • Trying to get use to more healthy recipes. I find this good. - 7/9/12

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  • Bet ya can't eat just one! LoL! - 7/9/12

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  • I like muffins and these are good. - 7/8/12

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  • No bad, but there was a lacking in flavor. I would not make these again. - 7/8/12

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  • Just tried it. It was really good! - 7/8/12

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  • I like the idea of less fat but I cannot stand apple sauce - is there a substitute I could try instead?
    - 7/8/12

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  • 0 of 1 people found this review helpful
    I'm going to make these. Raspberries are in full swing and I have whole wheat pastry flour. They sound great. - 7/8/12

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  • 0 of 3 people found this review helpful
    I love the sound of these, and one of the comments about dad being able to enjoy withou worrying about the sugar.
    I've saved the recipe, so I can give it a try next time I bake - 7/8/12

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  • 0 of 2 people found this review helpful
    These sound great! Thanks! - 5/30/12

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  • 0 of 2 people found this review helpful
    I am going to try them and substitute honey for the brown sugar. Will let you know how they are. - 3/30/12

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  • Very Good
    0 of 2 people found this review helpful
    Haven't tried it yet, but it's on my list for today. We love muffins at this house so it's nice to be able to bake healthy ones. - 12/16/10

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