These raspberry-oatmeal muffins are made with whole-grain oats and flour and burst with juicy, nutrient-packed raspberries.

Coat a 12-cup muffin tin with cooking spray.

Combine 1 cup milk and 1 tablespoon lemon juice in a medium bowl.

an image of the Raspberry Oatmeal Muffins on a cooling rack

Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Whisk egg, 14 cup oil and 1 teaspoon vanilla together in a medium bowl.

Add the milk mixture and combine.

Add the wet mixture to the dry mixture; stir until just moistened.

an image of the ingredients to make Raspberry Oatmeal Muffins

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Gently fold in 1 cup raspberries.

Divide the batter among the prepared muffin cups.

Bake until a toothpick inserted in the center comes out clean, 15 to 22 minutes.

an image of the wet ingredients and dry ingredients before combining

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Let cool in the pan for 10 minutes before transferring to a wire rack.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

an image of the raspberries being mixed into the batter

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

an image of the batter being scooped into the muffin tin

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek