Antioxidant Berry Muffins

This morning I wanted to bake. I’ve had a craving for muffins this morning, so I jumped out of bed and scavenged the kitchen. Luckily, this recipe is so quick and easy, I was finishing my ab work-out for the day while it cooked in the oven. Multi-tasking at it’s finest.

We had a bag of Antioxidant Blend fruit in the freezer that needed a home. Taking a blueberry muffin recipe, and tweaking it a little bit resulted in this amazing muffin recipe. So moist and fluffy on the inside, with a crunch on the outer rims.


Antioxidant Berry Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print


1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/2 cup reduced fat (2 %) milk
1 1/2 teaspoons vanilla extract
1 1/2 Cups Frozen Antioxidant Blend (Blueberries, Strawberries, Pomegranate seeds, Cherries, Raspberries) OR of your favorite fruit.


Preheat oven to 400′ F

Place flour, sugar, salt, and baking powder into bowl. Whisk to combine.

In separate bowl mix wet ingredients. (Oil, egg, milk, vanilla.)

Add to dry ingredients and stir until combined. Do Not Overmix.

Gently fold in fruit. Some purple streaking may occur.

Cook in oven for 15 minutes, or until golden brown. Enjoy hot with a cup of tea.

This recipe was inspired by Inspired Taste

I believe the world to be a muffin pan, and there certainly are a lot of muffins here. – Aaron Funk

2 thoughts on “Antioxidant Berry Muffins

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