Fresh Strawberry/Blueberry Oatmeal Muffins

Marilyn Davidson


I modified a recipe to fit what I had on hand. I hope you enjoy this one,because it is also healthy!

★★★★★ 1 vote
12 muffin eaters
20 Min
15 Min


1 1/4 c
rolled oats-quick or regular
1/2 c
greek strawberry yogurt
1/2 c
greek honey yogurt (or you can use 1 c plain greek yogurt if you wish.)
3/4 c
chopped fresh strawberries
3/4 c
whole fresh blueberries
2 tsp
fine sugar (baking) or regular will work
1 Tbsp
fig infused balsamic vinegar (or plain balsamic)
1 c
all purpose flour
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 tsp
reg. grind sea salt (or reg salt)
1 tsp
eggs,sligthly beaten
1/2 c
(1 stick) melted butter,cooled a bit
1/2 c
packed brown sugar
1 tsp


1Preheat oven to 400 degrees-line a muffin tin with papers or use a silicon muffin pan.
2Mix oats & yogurt together in lg. bowl-set aside.
3Toss the rinsed berries with sugar and balsamic vinegar-set aside
4Whisk together the flour, baking powder, baking soda, salt & cinnamon.
5Add the melted butter, brown sugar, vanilla & eggs to the oatmeal mixture-stir until just incorporated.
6With a wooden spoon, stir the flour mixture into the oatmeal mixture, until flour is just moistened. Gently fold in the berry mixture with all of the sugary liquid.
7Divide batter between the 12 muffin cups. Bake 15-20 minutes-or until a toothpick comes out clean from the center of the muffin. Allow to cool a bit before eating. Enjoy!!!