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Berry Pleasing Muffins Recipe

Berry Pleasing Muffins Recipe photo by Taste of Home

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These are scrumptious with sausage and scrambled eggs for breakfast or with cottage cheese and a sliced apple for a light lunch. The handheld snacks also make a coffee break special and afternoon tea a real treat. -Julie Wood, Vancouver, Washington

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Berry Pleasing Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

1 cup fresh or frozen blueberries
1/2 cup chopped fresh or frozen cranberries
1 cup sugar, divided
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
1/4 cup finely chopped walnuts
1/4 cup flaked coconut
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine the blueberries, cranberries and 1/4 cup sugar; set aside. In a large bowl, beat cream cheese and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and nutmeg; add to the creamed mixture. Fold in the berry mixture.
Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

Editor's Note: Muffins may be baked in miniature muffin cups for 10-12 minutes; recipe makes 4 dozen. If using frozen berries, do not thaw.

Nutritional Facts 1 serving (1 each) equals 225 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 276 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Berry Pleasing Muffins in Quick Cooking September/October 2002, p31

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Berry Pleasing Muffins

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Reviewed on Feb. 06, 2011 by foodie08

Definitely made more than 12. Just average. I'll try another recipe the next time.

Reviewed on May. 07, 2010 by shaunaanne

I was cleaning out my huge pile of QC/ToH magazines and found this in 2002 issue. I tried it and it was great. I cut the sugar by half and they are still plenty sweet. The topping adds so much flavor!

Reviewed on Oct. 27, 2009 by em_wazzup

I made these first, now since I'm so busy my Mom has taken on the task. We love them! It almost makes too much batter for 12 muffins so we usually make 14 or so.