Blackberry and Blueberry Muffins
Originally submitted by Syd and modified by Kaboose.com
Average User Rating:
Perfect for a summer picnic, these berry-filled muffins are just bursting with wholesome fruity goodness. Serve them up warm with a pat of butter or alongside a steaming cup of tea or mulled cider.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/3 cup wheat germ
- 2/3 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups half-and-half
- 2 eggs, beaten
- 1 cup fresh blackberries
- 1 cup fresh blueberries
Cooking Instructions
- Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
- In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
- Bake in preheated oven for 20 minutes, or until done.
Nutrition Facts
Servings per Recipe: 18
Amount Per Serving
- calories: 137cal
- total fat: 4.1g
- cholesterol: 34mg
- sodium: 187mg
- carbohydrates: 22.2g
- fiber: 2g
- protein: 3.7g
Preparation Time: 15 min.
Cooking Time: 20 min.
Ready In: 35 min.
Servings: 18
Cooking Time: 20 min.
Ready In: 35 min.
Servings: 18
