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Triple Berry Oat Muffins with Cinnamon Streusel

Posted Feb 11 2013 6:09am

I think this is, like, the eighth muffin recipe I’ve posted on here throughout the years. I love muffins but didn’t realize just how much I love muffins until I checked the Recipe Journal just now!

These berry stuffed muffins are just perfect for Valentine’s Day breakfast…or a snack anytime! I made them the other day and ate three in one afternoon. Oops. They’re incredibly tasty and have the perfect crunch of streusel topping {my favorite part!}. Adam said he likes them better than chocolate chip pancakes, which is a very bold statement indeed. I don’t know if I’ll go that far with it, but they are pretty tasty. They’re so tasty, in fact, that after my afternoon muffin binge I gave the rest to Adam to take in to the office so I wouldn’t eat all twelve myself. Hey, it happens.

For these, I used a mix of blackberries, blueberries and sliced strawberries. You could also use frozen berries for these, no biggie.

These muffins have a more cake-like crumb as a result of using a cake mixing method {creaming butter and sugar together instead of using oil or melted butter}. I have decided, in all my muffin making that I much prefer this method. The muffin holds its shape more — a little like a cupcake — rather than being so tender that it falls apart in your hands. If you have no idea what I’m talking about, that’s okay. I just feel like rambling about muffins this morning, I guess. Maybe I’ve eaten one too many.

Aren’t these cupcake liners precious? My wedding photographer, Astrid , sent them to me as part of a little care package a couple weeks ago. She knows me so well already!

Triple Berry Oat Muffins with Cinnamon Streusel

makes 12 muffins


1 1/2 cups all purpose flour

1/2 cup old fashioned oats

1 1/2 tsp baking powder

1/2 tsp salt

2 cups mixed berries (blueberries, blackberries, sliced strawberries)

1/2 cup unsalted butter, softened (8 tbsp)

1 cup sugar

2 eggs

1/2 cup milk

for streusel—

1 1/2 tsp cinnamon

1/2 cup old fashioned oats

2 tbsp flour

1/2 cup brown sugar

3 tbsp unsalted butter


Preheat oven to 375 degrees. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.

In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.

Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.

To make the streusel, combine the brown sugar, flour, cinnamon and oats in a small bowl. Cut in the butter with your fingers until only small lumps remain. Sprinkle streusel over each muffin.

Bake muffins for 30-35 minutes, until golden brown.


45 minutes


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