Oat & Berry Muffins Recipe with Frozen Fruit (2024)

Today I have a very easy and totally delicious healthier oat and berry muffins recipe to share with you. These muffins are made with frozen fruit straight from the freezer so this recipe is perfect for using all the year around, especially at this time of year when all the beautiful summer berries have gone out of season.

Oat & Berry Muffins Recipe with Frozen Fruit (1)

I was challenged to create a recipe using frozen fruit by Iceland, to help spread the word about the#PowerOfFrozen, which is challenging preconceptions and helping to educate peopleabout the value of frozen foods. I’m sure many of us associate frozen foods with convenience and saving money, but I have to admit that in the past I often assumed that frozen food doesn’t taste too good. I've discovered through my work with Iceland though thatmodern freezing methods lock in the natural flavours in foods and retain the nutritional food benefits too, so my freezer is now always packed with frozen foods from Iceland and my life is that little bit easier for it!

Oat & Berry Muffins Recipe with Frozen Fruit (2)

Before creating this recipe, I popped over to Iceland to check out their frozen fruit range. I used some of their frozen smoothie mixes for my delicious triple smoothie pops back in the summer, and I was impressed to see that the range seems to have grown even more since then.

Though I only needed one type of fruit for this recipe - the red fruits juicy berry mix, I also couldn't resist picking up some other fruits in the range - delicious raspberries which I'll use for adding into my overnight oats, blueberries which are perfect for baking with and melon balls - perfect for snacking!

Oat & Berry Muffins Recipe with Frozen Fruit (3)

Easy Oat & Berry Muffins

Ingredients (makes 12-14):

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

Method:

Preheat the ovento200°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 baseof 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.

Oat & Berry Muffins Recipe with Frozen Fruit (4)

*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.

Oat & Berry Muffins Recipe with Frozen Fruit (5)

If you're looking for other ways to use up frozen fruit, tryout my triple smoothie pops or check outone of these delicious frozen fruit recipes from my blogging friends;

Summer Fruits Sponge Pudding from A Mummy Too

Fruity Oat Breakfast Bites from Feeding Finn

Mixed Berry Smoothie from Supergolden Bakes

Yogurt Loaf Cake from Fuss Free Flavours

Grace

Disclosure: This blog post was commissioned by Iceland as a part of the #PowerofFrozen campaign. I was compensated for the cost of ingredients and my time, however all opinions expressed in this post are my own.

Oat & Berry Muffins Recipe with Frozen Fruit (6)

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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 minutes mins

Cook Time20 minutes mins

Total Time25 minutes 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.

I hope you will want to try this yummyrecipe, please pin it if you do! For more delicious treat ideas and recipes,check out theDesserts and Sweet Treatssectionhere on the Eats Amazing blog or pop over and follow myDesserts and TreatsPinterest board for recipe inspiration all the year around!

Oat & Berry Muffins Recipe with Frozen Fruit (7)

Oat & Berry Muffins Recipe with Frozen Fruit (2024)

FAQs

Can frozen fruit be used in muffins? ›

When mixing frozen fruit into cake or muffin batter, small, still-frozen pieces work better. Keeping the fruit frozen eliminates the possibility of smushing them into your batter while mixing (ultimately turning your beautiful batter red or purple), and keeping the fruit small keeps that distribution even.

Is it better to use frozen or fresh blueberries for muffins? ›

It is generally better to use fresh blueberries in a muffin recipe, as they tend to have a sweeter and more flavorful taste than frozen blueberries. Fresh blueberries are also less likely to release excess moisture into the batter, which can make the muffins soggy and dense.

Can you put frozen blueberries in muffins? ›

Fresh or frozen blueberries work great! This tried-and-true recipe is a keeper, and the only one you need if you've been looking for a straightforward, go-to blueberry muffin recipe!

What makes blueberry muffins healthy? ›

Healthy Blueberry Muffin Recipe Ingredients

The whole wheat flour adds more fiber and nutrients than the all-purpose would on its own, but using part all-purpose helps ensure that the muffins come out light and fluffy, not dense. Almond flour – It gives the blueberry muffins a delicious moist texture.

Do you need to thaw frozen berries before baking muffins? ›

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time.

Do you need to thaw frozen fruit before baking? ›

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.

Why shouldn t you use frozen blueberries in your muffin recipe? ›

But anyone who's ever put frozen blueberries into the mix knows—whether pancake, muffin, or cake batter—even if you go straight from the freezer and they don't thaw, the juice that's collected on the outside of them will immediately turn your batter purplish-blue.

Should I thaw frozen blueberries for muffins? ›

The best part it that you don't even need to thaw them. Toss frozen blueberries in some flour to coat and prevent sticking and sinking to the bottom of the muffins. Then use blueberries following the directions. Baking time may differ, when using frozen blueberries, muffins need to be baked for about 5 minutes longer.

How to use frozen berries in muffins? ›

Gently and quickly stir the frozen berries into the batter. You'll see a few inevitable streaks of blue, but the entire batter shouldn't turn blue. If that starts to happen – stop stirring, you're done! Make sure not to overmix the muffin batter, or the blueberry juice will still bleed.

Can I add frozen blueberries to a box muffin mix? ›

We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter. Bake as directed.

Should you rinse frozen blueberries? ›

Answer. Washing fruits and vegetables is important because it gets rid of excess dirt and bacteria. Although most frozen fruits and vegetables are washed before packaging, it is still important to wash them before use. Just rinse frozen or thawed fruit in a colander under cool water and then enjoy.

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Is it healthy to eat muffins everyday? ›

Muffins are a quick and easy choice for breakfast on the go, but unfortunately, many bakery and coffee shop muffins are high in calories and added sugar, and they lack protein and fiber. If your goal is to lose weight, these kinds of muffins are not the best option.

Why are my blueberry muffins so dense? ›

Too much liquid – If there is too much liquid in the batter, the muffins will be very dense. Make sure to measure liquid ingredients in the correct type of measuring cup. There's a big difference between measuring cups for dry ingredients and those for liquids.

Can you use frozen fruit in baking? ›

When baking a tart or a pie, you could use frozen fruits as a substitute for fresh fruits without losing the flavor and nutritional values.

Can you use frozen fruit straight from the freezer? ›

Most fruit can be added to recipes straight from the freezer, but you might prefer to use fresh fruit to garnish. Now you know how to freeze and defrost fresh fruit, it's time to put your skills to practice and try out one of these delicious fruity recipes.

Are frozen berries good for baking? ›

Baking with frozen berries can be a delicious and easy way to incorporate fruit into your baked goods. Here are some tips on how to use frozen berries in your baking: Thaw the berries: First, you'll want to thaw the frozen berries before using them in your recipe.

Can you use frozen berries in cupcakes? ›

You can use fresh or frozen berries for berry cupcakes.

If using frozen berries, do not thaw them before adding to the batter. You can also mix up the types of berries you use.

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