Ingredients Jump to Instructions ↓

  1. 1 cup fresh or frozen blueberries

  2. 1/2 cup chopped fresh or frozen cranberries

  3. 1 cup sugar, divided

  4. 1 package (8 ounces) cream cheese, softened

  5. 2 eggs

  6. 1 teaspoon vanilla extract

  7. 1 cup all-purpose flour

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon ground nutmeg TOPPING:

  11. 1/4 cup finely chopped walnuts

  12. 1/4 cup flaked coconut

  13. 2 tablespoons brown sugar

  14. 1/4 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the blueberries, cranberries and 1/4 cup sugar; set aside. In a large bowl, beat cream cheese and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and nutmeg; add to the creamed mixture. Fold in the berry mixture. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen. Editor's Note: Muffins may be baked in miniature muffin cups for 10-12 minutes; recipe makes 4 dozen. If using frozen berries, do not thaw.


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