Blueberry Raspberry Muffins
3/4 cup sugar (you can cut this down to 1/2 if you want)
2/3 cup oil (or half oil, half applesauce)
2 eggs
1 1/2 cups whole wheat flour
1 1/2 cups white flour
4 tsp baking powder
1/2 tsp salt
1 cup each blueberries and raspberries
1 1/4 cup milk
Beat oil, sugar, and eggs until well blended. Sift dry ingredients and add alternately to wet mixture with milk. Fold in berries. Fill muffin cups 3/4 full and bake for 20 minutes at 350 degrees F.
Enjoy!
Anneke(8) can make these mostly on her own now. She loves it, it keeps her occupied and it helps me!
this recipe makes me want to go bake! can you make them with frozen or only fresh berries?
ReplyDeleteOh, I always use frozen.
DeleteI think recipes from quilt bloggers are the best, this is so easy and very healthy too, thanks.
ReplyDeleteSeeing as we spend a substantial amount of more time in our kitchens it's fun to share what we do there too :)
DeleteThey look delicious! We love muffins around here...on Sunday mornings I always bake a hot breakfast so I'll have to give this recipe a try. Thanks for sharing!
ReplyDeleteYUM! I'm going to have to make those next Sunday morning. Thanks for sharing :-)
ReplyDeletenummy. My fave thing about this recipe is it takes me about 15 min to throw together - perfect thing for morning baking before coffee, or for taking to bible study! :) I haven't tried adding raspberries - I think that sounds yummy! Blueberries can be a touch bland on their own sometimes. I sometimes dip the tops in lemon juice and then in sugar for a bit of tartness!
ReplyDeleteOh - and I think my oven must run a little colder than yours, Suzanne. I have to bake them at 375F for 15-20 min.
ReplyDelete