Triple Berry Oatmeal Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist and hearty muffins loaded with a blend of fresh berries and wholesome oats for a nutritious breakfast or snack. This American-inspired recipe (vegetarian), ready in about 35 minutes, layers rolled oats, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, combine 1 cup rolled oats, 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/3 cup granulated sugar; whisk until evenly mixed.
  3. Step 3: In a separate bowl, whisk 1 large egg, 1/2 cup plain yogurt, 1/3 cup milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix to keep muffins light.
  5. Step 5: Fold in 1 1/2 cups mixed berries gently to distribute without breaking them.
  6. Step 6: Divide batter evenly into the 12 muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 18-20 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
  8. Step 8: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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