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Blueberry Cranberry Muffins - Dietitians Choice
  (92 ratings) Nutrition Information:
Calories: 160Protein: 3 g Carbs: 30 g Fat: 3 g Saturated Fat: 0 g Sodium: 62 mg Fiber: 2 g
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You can enjoy cranberries year round with this outstanding muffin recipe. Enjoy a muffin with yogurt and fruit for breakfast!
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Ingredients:
3-1/2 cups flour
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1/3 cup vegetable oil
1/3 cup fat free sour cream
1/2 cup egg substitute
4 cups fresh or frozen blueberries, unthawed if frozen
4 Tbsp sugar
8 oz dried cranberries
1/2 cup sugar
4 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1/3 cup vegetable oil
1/3 cup fat free sour cream
1/2 cup egg substitute
4 cups fresh or frozen blueberries, unthawed if frozen
4 Tbsp sugar
8 oz dried cranberries
Directions:
| 1 | Line 24 muffin cups with paper liners and set aside. Preheat oven to 400º F. |
| 2 | In a large mixing bowl, combine flour, ½ cup sugar, baking powder and salt and stir to mix. Combine milk, oil and egg substitute in a medium bowl and beat with a wire whisk until blended. |
| 3 | Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened. In a medium bowl, combine 4 Tbsp. sugar and blueberries and toss to coat with sugar. |
| 4 | Stir gently into batter just until blueberries are distributed. Spoon batter into muffin cups, filling ¾ full. Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch. |
| 5 | Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack. |
| 6 | ENJOY! |
| Ratings & Reviews |
(92 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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