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
Total Time: 40
- 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
- Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
- 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.
- 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.
- 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
- 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.
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.
2 Carbohydrate Serving
Exchanges: 2 starch, 1 fat