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Black and Blueberry Muffins

SUBMITTED BY: Syd      PHOTO BY: Syd

"These are moist and sweet, and full of berries. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 18 muffins
    
About  scaling  and  conversions

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 eggs, beaten
  • 2 cups half-and-half cream
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
  2. In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream 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.
  3. Bake in preheated oven for 20 minutes, or until done.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2004 by BonBon
I thought these muffins turned out very nicely. I did modify the recipe a tiny bit - I used 2 cups of whole wheat flour instead of 1 cup whole wheat, 1 cup white. I also substituted splenda for the sugar. I think it cuts out about 40 cals per muffin. These are a great snack, my husband and I love them.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2006 by JERUSAJEN
These are delicious muffins! I didn't have cream so I used 2% milk, and all blueberries. I sprinkled a little oatmeal and brown sugar on top of each muffin and baked for 20 minutes. They turned out great- moist even with the w/w flour and wheat germ. Highly recommend! Even my hubby loved them!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2006 by algerta
Made these this morning and they were really good. My girls gobbled them up when they were still warm. I use whole wheat pastry flour for my baking and added about 1/3 Cup more whole wheat flour because the batter was so runny, but they baked up perfectly.

3 users found this review helpful


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Recipe Submitter:

Syd
Photo by Syd
Cooking Level: Intermediate
Home Town: Port Arthur, Texas, USA
Living In: Seattle, Washington, USA
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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 137

  • Total Fat: 4.1g
  • Cholesterol: 34mg
  • Sodium: 187mg
  • Total Carbs: 22.2g
  •     Dietary Fiber: 2g
  • Protein: 3.7g

VIEW DETAILED NUTRITION

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