Total Time
40mins
Prep 20 mins
Cook 20 mins

Very versatile, you can use all kinds of fruits and yogurt. I suggest not using paper liner for these muffins since they are very soft and they will stick to the liner; spray the muffin tins and they will pop right out. Hope you enjoy them!

Ingredients Nutrition

Directions

  1. Mix oats, sour cream and yogurt and let stand for 15 minutes.
  2. Sift and mix together flour, salt, baking soda and baking powder.
  3. Add in egg and brown sugar to oats mixture.
  4. Incorporate dry ingredients to oats mixutre.
  5. Mix in berries.
  6. Fill greased muffin tins.
  7. Bake at 400° for 20 minutes for large muffins or 15 minutes for mini muffins.
  8. (makes about 9 large muffins or 12 mini muffins).
Most Helpful

2 5

I substituted the sour cream for greek yogurt, but they turned out too doughy and only moist with a mouthful of berries.. Not my favourite recipe.

5 5

Very moist and not too sweet. I used a combo of blueberries, blackberries, raspberries and strawberries and a mixed berry yougurt. They were great and the fact that they are healthy is even better! I cooked mine for 23 minutes and they were perfect. Made for PAC Fall 2011.