Friday, August 5, 2016

Very Berry Muffins

Doesn't that look good?

Chocked full of cranberries and blueberries (as local as they come) and topped with a walnut, coconut struesel, these muffins are to die for.

These aren't the serve with a cup of coffee or glass of milk muffin.  No siree.  These are moist with a capital M.

I found this recipe in either a Quick Cooking or Taste of Home magazine years ago.  I think the original recipe called blueberries and raspberries, but since I have an abundance of cranberries, I normally make these with all cranberries.  If I happen to have other berries, I'll add those, too.

We were invited to pick blueberries at a neighboring cranberry marsh, so I took full advantage of the 9 pails of blueberries and made these a few times already.  I should be making a batch right now instead of blogging.  Sam's going camping with friends this weekend and these very berry muffins will make a great treat for them.

Very Berry Muffins

1 cup blueberries (fresh or frozen)
1 cup cranberries (fresh or frozen)
1 cup sugar, divided
1 8 oz. package cream cheese, softened
2 eggs
1 t. vanilla
1 c. flour
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg

In a bowl, combine berries and 1/4 c. sugar, set aside.  In a large mixing bowl, beat cream cheese and remaining sugar until smooth.  Add eggs and beat well while drizzling in vanilla.  Combine dry ingredients, add to cream cheese mixture.  Stir on low just until combined.  Fold in berry mixture.  Fill 12 greased muffin cups.

1/4 c. chopped walnuts
1/4 c. flaked coconut
2 T. brown sugar
1/4 t. cinnamon

Mix together; sprinkle over batter.  Bake at 400 degrees (375 if using dark pans) for 18 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing to a wire rack to cool.  Makes 1 dozen delicious, moist muffins.

Recipe Notes:

If using frozen berries, do not thaw.

Mix up the berry combination.  Today I'm going to use blueberries and wild blackberries.

Store in an airtight container for 2-3 days on counter or refrigerate if storing longer.  They never last that long around here.

Do you think someone else would like this recipe?  Please share.  Thank you BERRY much!

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