Blueberry-Raspberry Strudel Muffins
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
2.0 tbsp Butter, salted0.75 cup Sour Cream, reduced fat2.0 tsp Vanilla Extract1.0 cup Blueberries, fresh1.0 cup Raspberries1.0 tsp Baking Powder0.5 tsp Baking Soda1.0 cup Granulated Sugar1.0 serving Egg white, large2.25 cup Flour - Gold medal all purpose flour0.25 tsp Morton Iodized Salt
Directions
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 muffins

Number of Servings: 12.0

Recipe submitted by SparkPeople user JALYNN1981.
Servings Per Recipe: 12
Nutritional Info 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

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