Healthy Berry Muffins for Breakfast

I’m hungry so I thought that I would share a yummy muffin recipe, you know, to make sure that I am good and hungry come lunch time today. This Berry Muffins are a big hit… mainly with me because I eat them ALL!

Berry Muffins

Healthy Berry Muffins for Breakfast

So to start, find some berries. I buy bags of frozen at which ever store I am at when I remember I need some. Fresh would be so much better but price wise in the middle of a Saskatchewan winter just doesn’t cut it for me. I cut my berries up because they can be quite large.

  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup oil
  • 1/3 cup milk
  • 1 cup berries

How to make Mixed Berry Muffins

Berry Muffins - Berries

Combine 1 1/2 cups of flour,  3/4 cup of sugar, 1/2 tsp of salt and 2 tsp of baking powder.

Berry Muffins - Dry Ingredients

In a one cup measuring cup – or a cup with one cup clearly marked on it, place one egg and a 1/3 cup of oil. Using milk bring it all up to the one cup mark, roughly about a 1/3 cup of milk.

Berry Muffins - Wet Ingredients

Mix wet ingredients and then add to dry. I made these on Valentine’s Day for a healthy snack for the kids so I added some red food color.

Berry Muffins - Mixed Up

Mix well, and then fold in berries. Normally my mix ends up a light purple color. Pour in a muffin pan, filling each cup about 3/4 full. Bake in preheated oven at 400°C.  Baking them for 20-25 minutes.

Berry Muffins
Healthy Berry Muffins for Breakfast

Healthy Berry Muffins for Breakfast

Yield: 12
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup oil
  • 1/3 cup milk
  • 1 cup berries

Instructions

  1. Preheat oven to 400°
  2. Combine flour, sugar, salt and baking powder.
  3. In a one cup measuring cup add egg and oil. Add milk to the one cup line.
  4. Add liquids to the dry ingredients.
  5. Fold in berries.
  6. Fill muffin tin 3/4 full, and bake for 20-25 minutes or until tooth pick comes out clean.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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