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Black and Blueberry Muffins
Recipe by: Syd | Photo by: Syd
These are moist and sweet, and full of berries - and in my opinion are much better than plain blueberry muffins. 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.
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  • Prep Time:
  • Cook Time:
  • Ready In:
  • 15 Minutes
  • 20 Minutes
  • 35 Minutes
Servings: 18
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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.
Nutrition
per serving
Calories
137
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
34 mg
Sodium
187 mg
Total Carbohydrates
22 g
Dietary Fiber
2 g
Protein
4 g
Detailed Nutrition