Healthy and Yummy Berry Muffins

READY IN: 40mins
Recipe by CaseyRae

My husband and I loved these! They are hearty and healthy. There are a lot of ways you can tweak the recipe to your own liking; this is just the way we like 'em!

Top Review by Mustang Sally 54269

We absolutely loved this recipe. The only drawback (maybe) is the high sugar/calorie count. They were so tasty though and we enjoyed the addition of the blueberries & strawberries. You could do the muffins without the crumb topping but my dh said don't you dare. Great recipe, thanks for sharing.

Ingredients Nutrition


  1. Preheat oven to 350. Lightly grease a muffin tin. Set aside last four ingredients for crumb topping.
  2. Mix together all of the dry ingredients so that they are evenly distributed throughout. You can also tweak the cinnamon to your liking. We really like cinnamon, so I tend to just keep adding it. One at a time, add blueberries, strawberries, and nuts.
  3. In a separate bowl, lightly beat egg. One at a time, add mashed banana, buttermilk, oil, and vanilla. Mix wet ingredients into the dry. Be careful not to over-mix. Just mix enough to moisten all of the dry ingredients.
  4. To make topping, mix all dry ingredients and cut in butter with a fork. Continue mashing until the mixture resembles small crumbs.
  5. Spoon mix into each cup of the muffin tin, filling to the top. Top the muffin with desired amount of crumb topping. Bake at 350 for 16-18 minutes. To test doneness, do not poke with a knife. Gently press the center of a muffin. When it's done, it will spring back when touched.
  6. Allow to cool for about 10 minutes before removing from the pan.

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