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. In a mixing bowl, combine flour, baking powder, baking soda, salt and brown sugar. Stir well to blend.
  4. Add egg and melted butter to oat mixture. Mix well.
  5. Add oat mixture all at once to dry ingredients. Stir just until moistened. Gently fold in raspberries.
  6. Fill greased muffin cups ¾ full. Bake at 400°F (200°C) for 15-22 minutes or until top springs back when lightly touched.

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!