Raspberry Oat Muffins | Recipes

Raspberry Oat Muffins

(107) Ratings:
Prep Time:
Baking Time:
Makes:1 dozen muffins

Bake these magnificent fresh raspberry muffins with your kids and give them a summertime taste they’ll always remember.


1 cup 250 mL Robin Hood® Oats
1 cup 250 mL buttermilk
1 cup 250 mL Robin Hood All Purpose Whole Wheat Flour
1 tsp 5 mL baking powder
1/2 tsp 2 mL salt
1/2 tsp 2 mL baking soda
3/4 cup 175 mL brown sugar, packed
1 egg, beaten
1/4 cup 50 mL butter, melted
1 cup 250 mL raspberries


  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine oats and buttermilk. Let stand.
  3. Tip

    Out of buttermilk? Try making your own. Have your kids add a tbsp (15 mL) of vinegar or lemon juice to regular milk and then stir until it’s thick and lumpy. Do your kids know why this happens? The vinegar sours the milk, which causes the mixture to react and the texture to thicken it up.

  4. In a mixing bowl, combine flour, baking powder, baking soda, salt and brown sugar. Stir well to blend.
  5. Add egg and melted butter to oat mixture. Mix well.
  6. Add oat mixture all at once to dry ingredients. Stir just until moistened. Gently fold in raspberries.
  7. Tip

    Next time you’re at the grocery store, let your kids pick out their favourite seasonal fruits and berries to add to their muffins. Why not try blackberries, blueberries or even apricots?

  8. Fill greased muffin cups ¾ full. Bake at 400°F (200°C) for 15-22 minutes or until top springs back when lightly touched.
  9. Tip

    Have your kids use an ice cream scoop to transfer the batter for the muffins into each cup. This will help keep all muffins close in size for consistent baking and makes for an easy clean up.

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