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Quick and easy oat and berry muffins recipe made with frozen fruit straight from the freezer- perfect for lunch boxes and snacks - Eats Amazing UK
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Easy Oat & Berry Muffins

Quick and easy oat and berry muffins recipe made with frozen fruit straight from the freezer- perfect for lunch boxes and snacks.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Snack
Cuisine: British
Servings: 12 muffins
Author: Grace

Ingredients

  • 225 g butter or dairy free spread
  • 100 g golden granulated sugar
  • 4 eggs
  • 120 g plain wholemeal flour
  • 100 g oats + 2 Tbsp
  • 1 Tbsp baking powder
  • 200 g Iceland Frozen Red Fruits Juicy Berry Mix

Instructions

  • Preheat the oven to 200°C (Gas mark 6/390°F). Line a 12 hole muffin tin with paper or silicone muffin cases.
  • Weigh out the butter and sugar into a large bowl and whisk together until well combined. Break in the eggs, one at a time, whisking in between each one until all four are mixed in. Once all the eggs have been added, continue to whisk for a couple of minutes.
  • Add the flour, 100g oats and baking powder and whisk together until completely combined.
  • Drop a heaped teaspoon of the mixture into each muffin case. This will form the base of each muffin and help to prevent the fruit from sinking.
  • Gently stir the frozen fruits into the remaining mixture, taking care to ensure it is evenly combined.
  • Divide the remaining mixture between the muffin cases. You may end up with a little extra of the mixture, so be ready with a couple of extra muffin cases if necessary.
  • Top each muffin with a sprinkle of the remaining oats.
  • Bake in the preheated oven for 20 minutes until golden and springy to the touch. Once cooked, cool on a wire rack before serving warm, or cool completely and store in an air tight container.

Notes

Notes: I used a mixed berry mixture for these muffins, but you could also try frozen blueberries or raspberries. I did enjoy the surprise element of using mixed berries though – each muffin ended up with a slightly different combination of fruits! The cooked muffins can be stored for 2-3 days at room temperature, a week in the fridge or 2-3 months in the freezer – when freezing, be sure to wrap them well to prevent freezer burn.