Double Berry Muffin Recipe

Red raspberries, blueberries, and oats – pure compatibility in muffins.


  • 1/3 cup butter, softened
  • 1 whole egg, room temperature
  • 3/4 cup light brown sugar
  • 1 cup heavy cream
  • 1 cup oatmeal, quick cook
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup red raspberries
  • 1 1/2 cups blueberries
  • 1/4 cup oatmeal
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon


Servings 15

*Note – the last three ingredients listed are for the topping.

In a large bowl, add butter, egg, brown sugar; mix thoroughly. Pour in heavy cream, oatmeal, flour, baking powder, baking soda, salt, and cinnamon; mix well. Fold in berries.

In a separate bowl, mix oat topping ingredients.

Fill each muffin tin about 2/3 full and sprinkle with prepared topping. Bake for about 18-20 minutes.

Remove pans from the oven. Take a sharp knife and run it around the edge of each muffin. Allow the muffins to cool completely before removing from pans.

*Note – these muffins are not your best choice for a grab and go option because although they are very tasty, they are also very tender and crumble easily.

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4 Responses to Double Berry Muffin Recipe

  1. Denise says:

    Super yummy Eileen! Will make these tomorrow morning and throw caution to the wind when I eat two!

  2. Eileen says:

    Go for it!

  3. Aubrie says:

    OMG!!! These sound so good. Can’t wait to try them.

  4. Kathi says:

    One of my favorite things to eat is oatmeal which I have every morning (with banana). This will be a nice change baked with the blueberries! YUM!

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