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Berry Pleasing Muffins

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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

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

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