Side Items

Blueberry/Raspberry Muffins is for Breakfast.

Blueberry/Raspberry Muffins takes 15 minutes to prepare.

Blueberry/Raspberry Muffins takes 23 minutes to cook.

Blueberry/Raspberry Muffins makes 6 servings.

The ingredients for Blueberry/Raspberry Muffins are:

2 cups all purpose flour
3/4 cups granulated sugar
1/2 cup butter (softened)
2 eggs
1/2 cup milk
2 tsp. baking powder
1/4 tsp. salt
1 tsp. Vanilla extract
1 1/2 cup berries
2 tbsp. flour (toss berries in)

Topping:
5 tbsp. granulated sugar
2 tbsp. flour
2 tsp. ground cinnamon
1/4 cup hard butter

Here is how you make Blueberry/Raspberry Muffins:

Preheat oven to 375 degrees.Mix dry ingredients together in large bowl adding butter and blending until crumbly. Add Vanilla, 1/4 tsp. lemon zest, eggs, and milk; mixing until smooth. Toss berries in flour to prevent batter from turning purple or red and then mix in by hand. Spray muffin tins with baking spray. Spoon into tins. Add topping to top of muffins to create a crumbly top.Topping:Mix sugar, cinnamon, and flour together. Add cubed butter and mix using a fork or pastry mixer until crumbly and then sprinkle over the top of muffins.Bake for 20 - 25 minutes.Let cool and serve.Serving Size: Makes 6 large muffinsNumber of Servings: 6Recipe submitted by SparkPeople user BBLINDBERG.

The nutritional information for Blueberry/Raspberry Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 420.8

• Total Fat: 9.9 g
• Cholesterol: 83.6 mg
• Sodium: 9,709.6 mg
• Total Carbs: 76.8 g
• Dietary Fiber: 2.3 g
• Protein: 7.7 g