Lots of folks will tell you their favorite kind of muffin is blueberry. They might change their answer if they tried these Blueberry-Raspberry Muffins!
What You Need
Original recipe yields 12 servings
1 cup each blueberries and raspberries
2 cups flour, divided
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/4 cup butter, melted
3/4 cup granulated sugar
1/2 cup milk
2 egg s
1 Tbsp. lemon juice
1 tsp. vanilla
1 Tbsp. coarse sugar
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Let's Make It
Heat oven to 375ºF.
Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
With their built-in portion control, these luscious muffins make great treats.
If using thawed frozen berries, drain berries well before mixing with the other ingredients.
How to Store
Store muffins in a tightly covered container for up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.