Easy Berry & Oat Muffin Recipe
This simple Berry & Oat Muffin Recipe makes muffins featuring two of our favorite superfoods – berries and oats.
They are also deliciously moist thanks to the inclusion of sour cream, and involve the perfect amount of mixing – at least according to my four year old!
Easy Berry & Oat Muffin Recipe
I think muffins must be one of the best things to cook with kids, they are great as morning and afternoon tea snacks, perfect for lunch boxes, freeze for later, and are perfect for cooking with kids thanks to the involvement of lots and lots of mixing – which has to be my preschooler’s favorite part of helping to cook!
Easy Berry & Oat Muffin Recipe
This Berry & Oat Muffin Recipe features two awesome super foods - berries and oats, and are perfect for cooking with kids!
Ingredients
- 1 cup rolled oats
- 1 cup of sour cream
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon salt
- 1 egg
- 4 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla essence
- 1 cup blueberries or raspberries
Instructions
- Preheat oven to 190˚C/375ºF and carefully grease muffin tray.
- Combine the oats and three quarters of the sour cream and set aside while you prepare the other ingredients.
- Sieve flour, baking powder, bicarb and salt into a separate bowl.
- In a separate bowl, whisk together the egg, oil, sugar and vanilla essence.
- To the wet ingredients add the oat/sour cream mixture and mix well. Then add in dry ingredients and the reserved sour cream and mix thoroughly. Finally, lightly fold through berries.
- Share the mixture evenly into the wells of the muffin tray and bake for 18-22 minutes (for standard muffin size) or until a metal skewer comes out clean.
For more fun ideas for baking with children, check out these related recipes;
A superb muffin recipe with better proportions of oil/butter than others I’ve researched. I added one cup dried cranberries with superior results. For US measurements, I used 1 cup sour cream and baked at 375 degrees.