Blueberry Raspberry Cream Muffins
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Blueberry Raspberry Cream Muffins

Blueberry Raspberry Cream Muffins

Not only are they beautiful together, but both berries have fruity, floral flavors that blend deliciously.

Servings: 29 servings (1 serving = 1 muffin)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
14 oz
1 3/4 cups
Heavy cream
14 oz
1 3/4 cups
Gold Medal™ Blueberry Muffin Mix (11547)
3 lb 5.00 oz
1 box
Blueberries, canned, drained
13 oz
2 cups
Raspberries, IQF
10 oz
1 1/4 cups
  1. Combine water and cream in large mixing bowl; add muffin mix and stir until batter is smooth.
  2. Fold in blueberries and raspberries; deposit #10 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool before serving.
BAKE:
TEMP
TIME
Convection Oven*
350°F
18-20 minutes
Standard Oven
425°F
22-24 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.

  • Tips: For variety try substituting other frozen fruits or add a Streusel Topping prior to baking (2 cups sugar, 2 cups flour, 1 cup chilled butter and 3 Tbsp ground cinnamon) if desired. Note nutrition information may change.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 muffin
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
250mg
10%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
6%
Sugars
21g
Protein
1g
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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