Blueberry Cranberry Muffins

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	2 muffins (24 total)
Calories	320
Calories from Fat	60
Total Fat	7 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	125 mg
Total Carbohydrate	59 g
Dietary Fiber	4 g
Sugars	29 g
Proteins	6 g
Vitamin A	4% DV
Vitamin C	10% DV
Calcium	10% DV
Iron	10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	12
Preparation Time	45 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation TOP

Ingredients	Measures
Flour	3½ cups
Sugar	½ cup
Baking powder	4 teaspoons
Salt	½ teaspoon
Milk	1½ cups
Vegetable oil	1/3 cup
Fat-free sour cream	1/3 cup
Egg substitute	½ cup
Fresh or frozen blueberries, unthawed if frozen	4 cups
Sugar	4 tablespoons
Dried cranberries	8 ounces

Directions
Line 24 muffin cups with paper liners and set aside.
Preheat oven to 400ºF.
In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.
Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.
Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.
Spoon batter into muffin cups, filling ¾ full.
Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.
Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.
Store tightly covered at room temperature.

Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.