Big Berry Light Muffins Recipe

Fluffy and light, these Big Berry Muffins are bursting with juicy berries! Perfect for breakfast or a delightful treat, this recipe uses a simple technique to achieve maximum berry flavor and a tender crumb. Made with a medium to large muffin tin, these muffins are easy to customize with your favorite berries.

Prep Time 15 mins
Cook Time 40 mins
Calories 238.2 kcal
Protein 4g
Rating 4.0 (1 Reviews)
Big Berry Light Muffins 110

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Big Berry Light Muffins

  • 1/2 cup Canola Oil
  • 1 cup Low Fat Buttermilk
  • 1/2 cup Egg Beaters Egg Substitute
  • 2 cups All Purpose Flour
  • Rolled Oats
  • Splenda Brown Sugar Blend
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla
  • Ground Nutmeg
  • Cinnamon
  • 1 cup Blackberry
  • 1 cup Raspberries
  • 2 large eggs

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How to Make Big Berry Light Muffins

  1. Preheat your oven to 400°F (200°C).
  2. Line a 12-cup medium to large muffin tin with paper liners or grease the cups well.
  3. In a large bowl, whisk together 1/2 cup vegetable oil, 1 cup buttermilk, and 2 large eggs until light and frothy.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in 2 cups of your favorite berries (fresh or frozen).
  7. Fill each muffin cup ¾ full.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

22g

Fat

8g

Carbs

5g

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