Dried blueberries or cherries enhance the fruitiness of these wholesome berry muffins. If it is more convenient, use frozen berries instead of fresh.
- For the Berry Rich Muffins:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 2/3 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking
- 1 cup buttermilk or equivalent buttermilk powder and water
- 1/4 cup canola oil
- 1 1/2 teaspoons grated lemon or orange zest
- 1 teaspoon vanilla extract
- 1 1/2 cups mixed fresh berries, such as blueberries, raspberries and/or blackberries
- 1/4 cup dried blueberries or dried cherries
- 1 tablespoon sugar
- Ingredient Note: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
Preheat the oven to 400 degrees F.
Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
Whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
Whisk the egg, egg white and brown sugar (or Splenda) in a medium bowl until smooth. Add the buttermilk, oil, lemon (or orange) zest and vanilla; whisk until blended.
Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in the mixed berries and dried fruit. Scoop the batter into the prepared pan and sprinkle sugar over the tops.
Bake the muffins until the tops spring back when touched lightly, 20-25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
196 calories; 6g total fat; 1g total saturated fat; 18mg cholesterol; 174mg sodium; 35g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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