Breakfast

Blueberry-Raspberry Strudel Muffins is for Breakfast, Dessert.

Blueberry-Raspberry Strudel Muffins takes 14 minutes to prepare.

Blueberry-Raspberry Strudel Muffins takes 35 minutes to cook.

Blueberry-Raspberry Strudel Muffins makes 12 servings.

The ingredients for Blueberry-Raspberry Strudel Muffins are:

2.0 tbsp Butter, salted
0.75 cup Sour Cream, reduced fat
2.0 tsp Vanilla Extract
1.0 cup Blueberries, fresh
1.0 cup Raspberries
1.0 tsp Baking Powder
0.5 tsp Baking Soda
1.0 cup Granulated Sugar
1.0 serving Egg white, large
2.25 cup Flour - Gold medal all purpose flour
0.25 tsp Morton Iodized Salt

Here is how you make Blueberry-Raspberry Strudel Muffins:

Preheat oven to 375?. Line a 12-cup muffin tin with muffin liners. Combine 2 cups of flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside. Beat together egg and 3/4 cup of sugar until light and fluffy. Add sour cream and vanilla and beat until mixed. Add half of the flour mixture to the sugar and egg mixture, and beat until just blended. Add the rest of the flour mixture and beat until smooth. Fold in berries. Pour mixture event into muffin cups. Set aside. In small bowl, mix together 1/4 cup of flour and 1/4 cup of sugar. Add melted butter and mix with fingers until crumbly. Add on top of muffins evenly. Put in oven for 35-40 minutes, or until tops are lightly browned. Serving Size: Makes 12 muffinsNumber of Servings: 12.0Recipe submitted by SparkPeople user JALYNN1981.

The nutritional information for Blueberry-Raspberry Strudel Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 191.3

• Total Fat: 3.8 g
• Cholesterol: 11.1 mg
• Sodium: 167.4 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 1.8 g
• Protein: 3.2 g