Three Grain Raspberry Muffins

Bursting with wholesome flavor and irresistible freshness, these Three Grain Raspberry Muffins combine hearty whole wheat flour, cornmeal, and rolled oats into a deliciously textured treat that’s as nutritious as it is satisfying. Sweetened naturally with honey and studded with juicy fresh raspberries, these muffins strike the perfect balance between indulgence and health. The addition of buttermilk ensures a tender crumb, while a touch of vanilla adds warm, aromatic depth. Ready in just 35 minutes, this easy recipe is perfect for breakfast on-the-go, afternoon snacks, or even a light dessert. Packed with fiber and wholesome grains, these muffins are a must-try for anyone seeking a healthy, homemade baked good that doesn’t sacrifice flavor. Enjoy them warm out of the oven or save them for later—they’re delicious either way!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Whole wheat flour
• 0.5 cup Cornmeal
• 0.5 cup Rolled oats
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 0.5 cup Honey
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 cup Buttermilk
• 1 cup Fresh raspberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the wells with nonstick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, rolled oats, baking powder, baking soda, and salt.

Step 3

In a medium bowl, mix the melted butter, honey, eggs, vanilla extract, and buttermilk until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Gently fold the raspberries into the batter, being cautious to not crush them too much.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-fourths full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutrition Facts

Serving size	1047 grams (1047.0g)

Amount per serving	% Daily Value*
Calories	2767

Total Fat 123.40g	158%
Saturated Fat 69.90g	350%
Polyunsaturated Fat 0.50g
Cholesterol 657mg	219%
Sodium 2993mg	130%
Total Carbohydrate 373.90g	136%
Dietary Fiber 30.20g	108%
Total Sugars 117.20g
Protein 57.80g	116%

Vitamin D 209IU	1045%
Calcium 460mg	35%
Iron 16mg	88%
Potassium 1437mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 8.1%

Carbs: 52.7%