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Blueberry Cranberry Muffins

  • 9 March 2017
Blueberry Cranberry Muffins

Nutrition Facts

Serving Size 2 muffins (24 total)
Calories 320
Calories from Fat 60
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 125 mg
Total Carbohydrate 59 g
Dietary Fiber 4 g
Sugars 29 g
Proteins 6 g
Vitamin A 4% DV
Vitamin C 10% DV
Calcium 10% DV
Iron 10% DV

Servings and Times

Servings 12
Preparation Time 45 minutes

 

Ingredients and Preparation

Ingredients Measures
Flour 3½ cups
Sugar ½ cup
Baking powder 4 teaspoons
Salt ½ teaspoon
Milk 1½ cups
Vegetable oil 1/3 cup
Fat-free sour cream 1/3 cup
Egg substitute ½ cup
Fresh or frozen blueberries, unthawed if frozen 4 cups
Sugar 4 tablespoons
Dried cranberries 8 ounces

 

Directions

  1. Line 24 muffin cups with paper liners and set aside.
  2. Preheat oven to 400ºF.
  3. In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.
  4. Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.
  5. Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
  6. In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.
  7. Spoon batter into muffin cups, filling ¾ full.
  8. Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.
  9. Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.
  10. Store tightly covered at room temperature.
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