Whole-Grain Berry Muffins

Whole-Grain Berry Muffins

4.2 of 5 (111)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 136.0
  • Total Fat: 1.7 g
  • Cholesterol: 16.3 mg
  • Sodium: 320.3 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Whole-Grain Berry Muffins calories by ingredient


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


    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


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.


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.

Member Ratings For This Recipe

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    Very Good
    14 of 14 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

  • no profile photo

    Very Good
    11 of 11 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

  • no profile photo

    Very Good
    10 of 10 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

  • no profile photo

    8 of 9 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

  • no profile photo

    7 of 8 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