Berry Pleasing Muffins Recipe

4 3 5
Berry Pleasing Muffins Recipe
Berry Pleasing Muffins Recipe photo by Taste of Home
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Berry Pleasing Muffins Recipe

Read Reviews
4 3 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1 each: 225 calories, 10g fat (5g saturated fat), 56mg cholesterol, 276mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 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 sweetened shredded coconut
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  1. 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.
  2. 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.
Originally published as Berry Pleasing Muffins in Quick Cooking September/October 2002, p31

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Reviews forBerry Pleasing Muffins

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foodie08 User ID: 1184700 47545
Reviewed Feb. 6, 2011

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

MY REVIEW
shaunaanne User ID: 674953 43630
Reviewed May. 7, 2010

"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!"

MY REVIEW
em_wazzup User ID: 1865602 86094
Reviewed Oct. 27, 2009

"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."

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