BLUEBERRY-RASPBERRY MUFFINS

Blueberry-Raspberry Muffins image

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!

Provided by My Food and Family

Categories Dairy

Time 37m

Yield 12 servings

Number Of Ingredients 13

Previous Next

Ingredients

1 cup each blueberries and raspberries
2 cups flour, divided
1-1/2 tsp. 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 eggs
1 Tbsp. lemon juice
1 tsp. vanilla
1 Tbsp. coarse sugar

Steps:

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.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g