• 75 grams (2.65 ounces) oat flour
  • 120 grams (4.23 ounces) rye flour (can be replaced with oat flour)
  • 6 grams (0.21 ounces) baking powder
  • 3 grams (0.11 ounces) salt
  • 95 grams (3.35 ounces) butter (82.5%)
  • 95 grams (3.35 ounces) liquid honey
  • 95 grams (3.35 ounces) sugar
  • 60 milliliters (2.03 fluid ounces) milk
  • 70 grams (2.47 ounces) eggs
  • 100 grams (3.53 ounces) raspberries/blueberries (fresh or frozen)

Italian meringue

  • 25 grams (0.88 ounces) water
  • 175 grams (6.17 ounces) sugar
  • 50 grams (1.76 ounces) egg whites


  • Muffin Tray

    Invest in a quality non-stick muffin tray to ensure your muffins come out easily without any sticking. Silicone muffin cups are also a great alternative.

  • Whisk

    A good whisk is essential for mixing the dry ingredients thoroughly, ensuring even distribution of baking powder and salt.

  • Mixing Bowls

    Use multiple sizes of mixing bowls to manage each component of the recipe effortlessly. Opt for glass or stainless steel for durability.

  • Electric Mixer

    An electric mixer will make whipping the butter, sugar, and egg whites much easier, giving you a smooth and airy batter.

  • Pastry Bag and Closed Star Nozzle

    For that professional touch, a pastry bag with a closed star nozzle will give your meringue topping an elegant look.


Step 1

1. Preheat your oven to 356°F (180°C).Pro tip: Preheating your oven early ensures it's at the right temperature when you're ready to bake.

Step 2

2. Mix all the dry ingredients: the oat flour, rye flour, baking powder, and salt in a large bowl with a whisk.Tip: Whisking helps to break up clumps and aerate the flour for a lighter muffin.

Step 3

3. In another bowl, whip the softened butter (at room temperature) with the sugar for 5-7 minutes until light and fluffy. Add the honey and continue whipping until well combined.

Step 4

4. Beat in the eggs one at a time until the mixture is smooth and thoroughly combined.Tip: Adding eggs one at a time helps to maintain the mixture's emulsion.

Step 5

5. Gradually add half of the dry mixture to the butter mixture, mixing until smooth. Add half of the milk and mix again. Repeat this process with the remaining dry mixture and milk. Take your time to ensure the mixture is well whipped at each stage.Tip: Alternate adding dry and wet ingredients to prevent the batter from becoming too thick or too runny at once.

Step 6

6. Cover the dough with plastic wrap, ensuring the wrap is in contact with the dough to prevent a skin from forming. Place it in the refrigerator overnight.Tip: Refrigerating the dough improves the muffin texture and flavor.

Step 7

7. Remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes to soften.

Step 8

8. Toss the berries in a little flour before adding them to the dough. This helps to prevent the berries from sinking to the bottom of the muffins.Tip: Coating berries in flour helps to distribute them evenly throughout the muffins.

Step 9

9. Fill muffin cups about 3/4 full with the batter.

Step 10

10. Bake in the preheated oven for 20-30 minutes, or until a skewer inserted into the center of a muffin comes out clean.Tip: Baking times can vary; start checking your muffins at the 20-minute mark to avoid overbaking.

Step 11

11. While the muffins are cooling, prepare the Italian meringue. In a small saucepan, cook the water and sugar to 250°F (121°C).Pro Tip: Use a candy thermometer to ensure the syrup reaches the correct temperature.

Step 12

12. When the syrup reaches 250°F (121°C), start whipping the egg whites until they form soft peaks.Tip: Soft peaks will gently fold over when you lift the beaters out of the egg whites.

Step 13

13. Slowly pour the hot syrup into the egg whites, whipping at maximum speed until the meringue forms stable peaks and is glossy.Tip: Pour the syrup in a slow, steady stream to prevent the egg whites from cooking too quickly.

Step 14

14. Transfer the meringue to a piping bag fitted with a closed star nozzle. Pipe the meringue onto the cooled muffins and, if desired, lightly brown the tops with a kitchen torch.


Like any fine masterpiece, these muffins are best enjoyed in the right setting. Imagine a sunny afternoon picnic with a batch of these fruit-studded delights. Pair them with a glass of chilled lemonade or even a steaming mug of hot chocolate if the weather is chilly. Hosting a brunch? These muffins add a burst of color and flavor to your spread. Serve alongside a fresh fruit salad and perhaps some Greek yogurt for a balanced mix of sweet and tangy. Got kids? They'd love helping adorn the muffins with extra berries or create their own patterns with the meringue. A fun, tasty activity for family time! Or simply, enjoy them solo. Take a moment for yourself. Sit by the window, a good book in one hand, and a muffin in the other. The choice is yours!


For those looking to keep their treats gluten-free, simply replace the rye and oat flour with your favorite gluten-free flour blend. Bob's Red Mill or King Arthur's Flour blends work well for this recipe. Vegan? No problem! Swap the butter with a plant-based alternative like Earth Balance. Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) instead of regular eggs. Also, replace the milk with almond or soy milk. For the meringue, consider using aquafaba, the liquid from a can of chickpeas, as a substitute for egg whites.


  • How do I know when my muffins are done?

    Insert a skewer or toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, your muffins are ready!

  • Can I use frozen berries?

    Yes, you can use frozen berries. Just make sure to roll them in flour before adding to the batter to prevent them from sinking to the bottom.

  • Why does my meringue deflate?

    Meringue deflates often due to over-whisking or adding the syrup too quickly. Ensure you're adding it slowly while continuing to whip at high speed.

  • Can I make the dough in advance?

    Yes, you can prepare the dough and leave it covered in the refrigerator overnight. This often helps improve the muffin texture.

  • Why are my muffins dry?

    Overbaking is often the culprit. Check your oven temperature and baking time. Every oven is different, so occasionally check earlier than the recipe suggests.

  • How can I pipe perfect meringue caps?

    Practice makes perfect! Ensure your meringue is whipped to stiff peaks and use a steady hand when piping. Consistent, gentle pressure will yield the best results.

Nutrition facts

Healthy cupcakes with Italian meringue
Recipe Yield:12 muffins
Calories:Approximately 220-260 calories per muffin
Calories (Min - Max):220 - 260
Total Fat:10g
Saturated Fat:6g
Total Carbohydrate:31g
Total Sugars:20g