Double Berry Muffins

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Servings: 12 Difficulty: Advanced
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Fluffy orange-scented muffins bursting with blueberries and a surprise raspberry swirl.
Double Berry Muffins recipe image
Double Berry Muffins recipe image
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Double Berry Muffins

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 675.8

Description

These Double Berry Muffins are a delightful twist on classic breakfast baking, combining the tartness of fresh blueberries with a sweet raspberry center. The batter is lightened with egg whites and moistened with orange juice, creating a tender crumb that pairs beautifully with the added nutrition of wheat germ. The result is a muffin that feels indulgent yet wholesome, perfect for a weekend brunch or a mid-afternoon snack. The subtle citrus notes elevate the berry flavors, making each bite bright and refreshing. Easy to mix and bake, these muffins hold their shape well and can be frozen for later reheating, ensuring you always have a warm, homemade treat on hand.

Ingredients

Directions

  1. Preheat your oven to 400&# 194;°F (200ðC).
  2. Line a 12-cup muffin pan with paper liners or lightly grease the bottoms with cooking spray.
  3. In a medium bowl, whisk together the all-purpose flour, wheat germ, sugar, baking powder, and salt until no lumps remain.
  4. In a separate small bowl, combine the orange juice, melted margarine, and beaten egg whites, stirring until smooth and well-blended.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the flour is moistened; do not overmix.
  6. Fold in the blueberries carefully so they are evenly distributed throughout the batter.
  7. Divide the batter evenly among the muffin cups, filling each one about halfway.
  8. Place 1 teaspoon of the raspberry fruit spread in the center of each muffin cup, then top with the remaining batter to cover.
  9. Sprinkle a little extra wheat germ on top of each muffin for added texture, if desired.
  10. Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
  12. Serve warm or at room temperature.
  13. To freeze, let muffins cool completely, wrap securely in foil or place in a freezer bag, label, and freeze.
  14. To reheat, unwrap and microwave each muffin on high for about 30 seconds.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 675.8kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 3.7g19%
Cholesterol 0.0mg0%
Sodium 3120.9mg131%
Total Carbohydrate 129.5g44%
Dietary Fiber 6.5g26%
Sugars 36.1g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: muffins, blueberry, raspberry, orange juice, wheat germ, breakfast, baking, easy, healthy, low fat, egg whites, fruit swirl, quick bread, snack, brunch, homemade, freezable, tender, citrus, bakery style
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