Raspberry-Blueberry Jumbo Muffins

Raspberry-Blueberry Jumbo Muffins

Wake up to a sweet surprise! These huge muffins are packed full of berries and brown sugar, making even the grumpiest early-risers smile in the morning! Refreshing and ambrosial, these muffins will give you the extra brightness that you need to have a great start to the day!

This is my go-to muffin recipe, livened up with succulent raspberries and blueberries. Delectably moist and with a smell that would have even the pickiest eater down for an early morning breakfast, these delightfully light muffins are perfect for any day of the week!

Raspberry-Blueberry Jumbo Muffins

Makes 6 servings

Calories per muffin (real sugar): 263
Calories per muffin (sweetener):213

Quick tip: If you are using frozen blueberries when baking, toss them with about one
tablespoon of flour before mixing them into the batter. This stops them
from leaking blue into the rest of the muffin.


  • 1 and 1/4c. oats (quick cooking)
  • 1/2c. all-purpose flour (Plus 1 tbl)
  • 1/2c. whole-wheat flour
  • 1/3c. sugar (I like using Splenda instead)
  • 1/4c. brown sugar, unpacked
  • 1 tbl. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1c. fat-free milk
  • 1/2 tsp. vanilla
  • 2/3c. frozen wild blueberries (use only 1/3 cup if they are not wild -which means small-) rinsed and drained
  • 2/3c. fresh raspberries, cut in half
  • Cooking spray


  1. Preheat the oven to 400 degrees.
  2. Mix together the oats, flour, sugars, baking powder, and salt together in a medium-sized bowl.
  3. In a smaller bowl, combine the egg, milk, and vanilla.
  4. Pour the wet ingredients into the dry, and stir together just until moist (over-mixing can cause unpleasant texture).
  5. Mix the frozen blueberries with 1 tbl. flour until they
    are coated. Add in raspberries. Fold berries gently into the batter, making sure they are evenly distributed
  6. Spray a 6-cup muffin pan with cooking spray, and fill each muffin cup about 2/3 of the way full with batter (Tip:
    I like to use a ice cream scooper to fill mine. Just spray the scooper
    with cooking spray before hand, and the batter will slide out easily).
    Each muffin will have about 1/2c. plus some batter.
  7. Place the muffins in the oven and cook for about 20-25 minutes: this changes depending on where you live and such, so make sure to keep an eye on them! (Tip:
    To test if they are done, either stick a toothpick in and see if it
    comes out clean, or touch the top of the muffin and if it springs back
    it is ready

If making normal-sized muffins, cut the calorie amount per muffin in half and cook at 425 degrees for about 20 minutes.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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