Blueberry Cherry Muffins

Like everybody else on the planet, I over-indulged over the holidays. And, like most everybody else, I'm going to try to fill my new year with healthier foods and more workouts. For at least a little while, LOL! I'm trying to make my recipes just a bit healthier for everybody's sake. Here's a recipe for blueberry cherry muffins that I adapted from my Joy of Cooking book.

Blueberry Cherry Muffins

Whisk together in a large bowl:
1 cup white flour
1 cup whole wheat flour
1/2 cup sugar
4 teaspoons baking powder
lots of cinnamon
1/2 cup ground flaxseed

Whisk together in another bowl:
1 egg + 2 egg whites
3 tablespoons vegetable oil
1 teaspoon vanilla
1 cup nonfat vanilla soymilk

Add the two mixtures together and stir carefully. You don't want to overstir. When it's about half combined, add 3/4 cup frozen blueberries and 3/4 cup frozen cherries (I cut mine into half before adding). Stir until everything is just mixed.

Add batter to greased muffin tin. Bake for about 20-25 minutes in a 400 degree oven. This recipe makes 1 dozen normal sized muffins. They will brown a little more than usual, I think it's because of the flaxseed.


These were really good. They are not your usual super-sweet super-white flour muffins you get at the store. They are hearty and not too sweet and very filling!




Very good for breakfast or a morning snack. My kids also loved them and I plan on making them for school lunches. They are best eaten the same day or the next day. But no worries around this house, the disappeared pretty quickly!!

Here's to a healthy 2010!!!