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Blueberry Cranberry Muffins - Dietitians Choice
Blueberry Cranberry Muffins - Dietitians Choice

Category: Bread | Serves: 24

(92 ratings)

Nutrition Information:
Calories: 160
Protein: 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!
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 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.

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