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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 304.8
  • Total Fat: 16.5 g
  • Cholesterol: 60.0 mg
  • Sodium: 341.8 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Berry Muffins calories by ingredient
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Berry Muffins

Submitted by: WINTERWINGS

Introduction

Any combination of fresh or frozen berries should work in this recipe. I have used blueberries, raspberries and saskatoon berries. I have accidentally left out all the butter and they turn out alright, perhaps a little dense but certainly edible. The topping is totally optional. I use it for muffins I am making for my daughter and my elderly father but you don't need it at all for these yummy muffins if you're really trying to spare calories. I try to top-dress with a few additional berries after putting the batter in the muffin cups. Any combination of fresh or frozen berries should work in this recipe. I have used blueberries, raspberries and saskatoon berries. I have accidentally left out all the butter and they turn out alright, perhaps a little dense but certainly edible. The topping is totally optional. I use it for muffins I am making for my daughter and my elderly father but you don't need it at all for these yummy muffins if you're really trying to spare calories. I try to top-dress with a few additional berries after putting the batter in the muffin cups.
Number of Servings: 12

Ingredients

    2 cups flour
    1/2 cup sugar
    1 Tbsp. baking powder
    1/2 tsp. salt
    1 egg
    1 cup milk (your choice, I've used skim, 2% and homo)
    1/2 cup butter, melted
    2 cups fresh or frozen blueberries/raspberries/saskatoons/berry of choice


    Topping:
    1/2 cup melted butter
    1 Tbsp. lemon juice
    1/2 cup white sugar


Directions

Instructions:
Mix flour, sugar, baking powder and salt in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir until just mixed (batter will be lumpy.) Stir in berries. Add paper muffin cups to muffin tins, fill pans almost full and bake at 425 F. for approx 20 minutes.

Topping:
Combine melted butter, lemon juice and butter in small bowl. Dip tops of slightly cooled muffins in mixture.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user WINTERWINGS.






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