Blueberry/Raspberry Muffins

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Nutritional Info
  • 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

View full nutritional breakdown of Blueberry/Raspberry Muffins calories by ingredient
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Number of Servings: 6


    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)

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


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.

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 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user BBLINDBERG.

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