Berry Rich Muffins

Berry Rich Muffins

Dried blueberries or cherries enhance the fruitiness of these wholesome berry muffins. If it is more convenient, use frozen berries instead of fresh.

From EatingWell: September/October 1996, The EatingWell Diabetes Cookbook (2005)
Yield: 1 dozen muffins
Active Time: 20 minutes
Total Time: 40 minutes


  1. 1 cup whole-wheat flour
  2. 1 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 large egg
  7. 1 large egg white
  8. 2/3 cup packed light brown sugar, or 1/3 cup Splenda Sugar Blend for Baking
  9. 1 cup buttermilk, or equivalent buttermilk powder and water
  10. 1/4 cup canola oil
  11. 1 1/2 teaspoons grated lemon or orange zest
  12. 1 teaspoon vanilla extract
  13. 1 1/2 cups mixed fresh berries, such as blueberries, raspberries and/or blackberries
  14. 1/4 cup dried blueberries, or dried cherries
  15. 1 tablespoon sugar


  1. Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
  3. Whisk egg, egg white and brown sugar (or Splenda) in a medium bowl until smooth. Add buttermilk, oil, lemon (or orange) zest and vanilla; whisk until blended.
  4. 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 mixed berries and dried fruit. Scoop the batter into the prepared pan and sprinkle sugar over the tops.
  5. Bake the muffins until the tops spring back when touched lightly, 20 to 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.

Tips & Notes


Nutrition Per Serving: 196 calories; 6 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 35 g carbohydrates; 5 g protein; 3 g fiber; 174 mg sodium; 119 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat