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If you’re like me, you’ve got breakfast in one hand and one foot out the door most mornings. I am unashamedly not a morning person, but my dietitian friend reminds me it’s better to have something naughty for breakfast than no breakfast at all. Though now that I think about it, I’m not sure she actually said that… maybe that’s just what I heard.

In any case, I think we can all agree that breakfast is good – and these muffins can be naughty or nice. They’ve got sugar, spice and everything nice, not to mention things that are actually good for you – mixed berries and oats. I’ve cut down the sugar so you can justify topping them with the delicious cinnamon-oat-brown sugar streusel topping for a little bit of naughty. And if you’re feeling especially health-conscious (or are simply too lazy to get the mixer out), you can substitute oil for butter but it won’t quite have the light texture that comes from creaming butter and sugar.

Enjoy – I like to make mine two thirds naughty and one third nice, just because.

Mixed Berry and Oat Breakfast Muffins
adapted from eat,live,run
makes 12 muffins

115g unsalted butter
¾ cup sugar
2 eggs
½ cup milk, at room temperature
1½ cups all purpose flour
½ cup old fashioned oats
1½ tsp baking powder
pinch of salt
2 cups frozen or fresh berries

for streusel—
1½ tsp cinnamon
½ cup old fashioned oats
2 tbsp flour
¼ cup brown sugar
3 tbsp unsalted butter

  1. Preheat oven to 190C. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.
  2. 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 and mix until combined – if the milk is too cold, the mixture will have a curdled appearance, but don’t worry it will all come back together as you go along.
  3. Add the flour, oats, baking powder and salt to the mixing bowl and mix on low speed until just combined
  4. Add the mixed berries – either fold in with a spatula if you like your berries mostly intact or add to the mixing bowl if you like them a bit more smooshed in (I prefer the latter).
  5. Fill prepared muffin tins with batter up to about three quarters full. 
  6. If you are making the streusel, combine the brown sugar, flour, cinnamon and oats in a small bowl. Rubin the butter with your fingers until only small lumps remain. Sprinkle streusel over each muffin.
  7. Bake muffins for 30-35 minutes or until golden brown.