Blackberry Muffins

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(Original Post Date:  January 07, 2011)

Blackberries are high in phenolic acids – antioxidant compounds that are anti-carcinogenic.  I’m always trying to find ways to incorporate healthy foods into our daily diet.  When blackberries went on sale the other day (two packages for $3), I thought it was time to try these muffins.

Use low fat cottage, cream cheese, and milk if you like – you won’t be able to tell the difference in this recipe, I promise!  (The butter gives enough richness and tenderness).  There is roughly about 195 calories per muffin – not too bad for a sweet baked treat.  You could also substitute raspberries for blackberries if you have them – no need to slice raspberries in half.

Blackberry Muffins:

  • 2 1/2 c. flour
  • 1 T. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1/2 c. cream cheese
  • 1/2 c. cottage cheese
  • 1/2 c. milk
  • 1 c. sugar
  • 1/2 c. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 12 oz (2 packages) blackberries

1.  Preheat the oven to 350 degrees.  Sift the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

2.  Combine the eggs, cream cheese, cottage cheese, milk, sugar, melted butter, and vanilla extract in a blender.  Process to combine.

3.  Slice the blackberries in half.

4.  Dump the wet ingredients into the dry ingredients, and gently mix until halfway combined.

5.  Before the batter is combined, add the blackberries.  Mix just until combined – be careful not to overmix.  It’s ok if it is not 100% combined.

6.  Portion the batter into 18 muffin tins.

7.  Bake at 350 degrees for 20-25 minutes.

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