raspberry oat muffins
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Raspberry Oat Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Author: Bri @ monday sunday kitchen


  • 1 cup rolled oats
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups fresh sweet raspberries washed and gently patted dry
  • 3/4 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg beaten
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp vanilla


  • Preheat oven to 400 degrees and line a muffin tin with 12 paper liners.
  • In a large mixing bowl, combine oats, flour, baking powder, and salt. Toss in raspberries (washed and gently patted dry). Stir once or twice, just enough to coat the raspberries.
  • In a smaller mixing bowl, beat egg with oil, sugar, sour cream, milk, and vanilla. Slowly pour into flour mixture and stir until mixed.
  • Fill muffin papers (I use a heaping 1/4 cup) and pop into the oven at 400 degrees for 25-30 minutes, or until the tops are slightly golden and an inserted toothpick comes out clean. Enjoy!