Ingredients Jump to Instructions ↓

  1. 1 cup(s) all purpose flour 3 tablespoon(s) all purpose flour , additional 1 1/4 cup(s) whole-wheat flour 1/8 cup(s) sugar 1/8 cup(s) honey 1 1/2 tablespoon(s) baking powder 1 1/2 teaspoon(s) salt 2 large eggs , slightly beaten 3/4 cup(s) fat-free sour cream 1/4 cup(s) softened butter 1/4 cup(s) canola oil 1/2 cup(s) skim milk 3 tablespoon(s) lemon juice 2 tablespoon(s) lemon zest , finely grated 1 cup(s) fresh blueberries , washed and patted dry 1 cup(s) fresh raspberries , washed and patted dry 2 tablespoon(s) coarse sugar , optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray or line with paper liners and set aside. In a large bowl, combine the 1 cup of all purpose flour, the whole-wheat flour, sugar, baking powder and salt and whisk to combine. Set aside. In a medium bowl, combine the lightly beaten eggs, honey, fat-free sour cream, softened butter, canola oil, skim milk, lemon juice and lemon zest. Mix well to combine (it will look lumpy). Using a spatula, fold the dry ingredients into the wet ingredients and mix until just combined. In a small bowl, toss the remaining 3 Tbsp. of flour with the fresh blueberries and fresh raspberries until coated. Gently fold floured berries into batter. Using an ice cream scoop, fill the 12 muffin tins evenly with batter. If desired, sprinkle the coarse sugar over the tops of the muffins. Bake immediately in the preheated oven for 32 - 37 minutes or until a tester inserted in the center comes out clean. Cool in pan on a rack for 5 minutes then turn out and cool completely before serving. Enjoy!


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