-
-
My review
Black and Blueberry Muffins
Syd
"These are moist and sweet, and full of berries. 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."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 136 calsOriginal recipe yields 18 servings (18 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
- 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.
- Bake in preheated oven for 20 minutes, or until done.
Nutrition Facts
Per Serving: 136 calories; 4.1 g fat; 22 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 205 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4452 Ratings
-
-
-
-
-
Most helpful positive review
6/11/2007
I really loved this recipe. The muffins taste best warm. I made them healthier by substituting a cup of yogurt and a cup of milk for the half-and-half and I used whole wheat flour.
Most helpful critical review
9/6/2007
Really disappointed in this one. Used 1.5 cups of whole wheat flour and 1/2 cup of white flour and they turned out very sticky and flavourless. Is flavourless a real word? :) I guess it's mutua...
Most helpful
Most positive
Least positive
Newest
6/11/2007
I really loved this recipe. The muffins taste best warm. I made them healthier by substituting a cup of yogurt and a cup of milk for the half-and-half and I used whole wheat flour.
10/21/2006
These are delicious muffins! I didn't have cream so I used 2% milk, and all blueberries. I sprinkled a little oatmeal and brown sugar on top of each muffin and baked for 20 minutes. They turn...
9/13/2004
I thought these muffins turned out very nicely. I did modify the recipe a tiny bit - I used 2 cups of whole wheat flour instead of 1 cup whole wheat, 1 cup white. I also substituted splenda for ...
9/10/2007
These muffins were excellent! I used all whole wheat flour and didn't have wheat germ or blackberries. I used a little extra honey and 2 cups of frozen blueberries. Yummy,yummy! And I froze t...
8/25/2006
Made these this morning and they were really good. My girls gobbled them up when they were still warm. I use whole wheat pastry flour for my baking and added about 1/3 Cup more whole wheat flour...
9/7/2004
This recipe was very easy and my kids loved it. They are very moist and full of berries. If I hadn't made them myself, I would never have guessed it had wheat germ. The batter was much looser t...
6/27/2007
delicious and healthy recipe. used the substitution suggested by a previous review and used 1c. vanilla yogurt and 1c. milk in place of the half & half. great flavor!! turned out small and dense...
10/1/2004
I didn't even eat these warm, and I thought they were terrific. All those berries make for one moist, delicious muffin! These are great. Give them a try!
7/12/2008
These were pretty good, but I would have liked them to be a little fluffier.