Yum, yum, yum.. is about all I can say about these. I use the frozen mixed berry mix and these muffins couldn’t be any easier. If you have fresh berries, go ahead and use them, but the option of frozen lets you enjoy these anytime of the year. Make up a batch of these Berry Muffins and you won’t go back to those instant muffin mixes any more!
Preheat the oven to 375 degrees. Line a 12 muffin cup pan with paper or foil liners. Spray each of the liners lightly with non-stick spray.
In a large bowl, with an electric mixer, beat the butter and cream cheese until light and creamy (about 3 minutes). Add the sugar and beat to incorporate. Add egg whites, then the whole egg, beating after each addition until creamy. Beat in the vanilla, almond extract and buttermilk.
In a medium bowl, combine the flour, baking powder, and baking soda. Remove 1 tablespoon of the flour mixture and toss with the berries to lightly coat. This will keep the berries from settling to the bottom of the muffin. Create a well in the center of the flour mixture and pour in the liquid mixture. Using a large spoon stir until the dry ingredients are just moistened. Gently fold in the berries. Make sure the berries are thawed if using frozen. I skipped this step and guess what…. it took quite awhile for the muffins to bake because the unthawed berries made the center of the muffins stay runny.
Fill the muffins tins about 3/4 full. I use a large scoop (like an ice cream scoop) to ensure they are all filled evenly. Bake for 17 to 19 minutes or until the center bounces back when lightly touched. Cool for 5 minutes before removing to a wire rack.
3 tablespoons butter
1/2 cup tub style reduced fat cream cheese
3 tablespoons sugar plus one cup. (If using no-calorie sweetener then it’s 3 tablespoons sugar plus 1 cup no-calorie sweetener)
2 large egg whites
1 large egg
1 1/2 teaspoons vanilla
3/4 teaspoon almond extract
3/4 cup low-fat buttermilk
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups mixed berries (or any berry of your choice)
(credit: Eat What you Love Everyday – Marlene Koch)