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    Almond, Raspberry and Blueberry Muffins

    July 4, 2009 by Erin, The $5 Dinner Mom 8 Comments

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    red white blueberry muffins

    July 4th Muffins….Red, White and Blue!

    I used my Fruit and Veggie Muffin recipe as a base for these muffins. Then I topped them with an almond struesel!

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    Almond, Raspberry and Blueberry Muffins

    Red, white, and blueberry muffins for your patriotic picnic!
    Prep Time10 minutes
    Cook Time20 minutes
    Servings - 12 servings

    Ingredients 

    • 4 eggs
    • 1/4 cup oil
    • 1/4 cup applesauce
    • 1/2 cup white sugar
    • 1/3 cup brown sugar + brown sugar, divided
    • 1 tsp vanilla
    • 1 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp ground cinnamon + 1 tsp ground cinnamon, divided
    • 1 cup whole wheat flour
    • 1 cup white flour
    • 1 cup blueberries
    • 1 cup raspberries
    • 1/3 cup ground almonds
    • 1/3 cup butter or margarine, softened

    Instructions

    • In stand mixer or mixing bowl, stir eggs, oil, applesauce, white sugar, brown sugar and vanilla. Add baking soda, baking powder, cinnamon, wheat flour and white flour. Mix until batter forms and is no longer lumpy. Add blueberries and raspberries.
    • Carefully fold in blueberries and raspberries with plastic spatula.
    • In small bowl, mix ground almonds, 1/3 cup brown sugar and 1 tsp cinnamon. Using a pastry blender, cut in butter or margarine.
    • Add batter to muffin cups and top each muffin cup with 1 tsp of almond streusel.
    • Bake at 350 F for 15-20 minutes, or until toothpick comes out clean.
    • Let cool on cooling rack. Serve warm with butter.

    red white and blueberry muffins

    4 shares
    • Share1
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    Filed Under: Baking, Bread Recipes, Breakfast Recipes, Budget Friendly Recipes, Healthy Snacks Tagged With: blueberries, raspberries

    Comments

    1. Tiffany says

      July 4, 2009 at 7:52 am

      Those look like a perfect way to start a summer day, especially July 4th!

      Reply
    2. FitFoodie says

      July 4, 2009 at 8:08 am

      What a great idea for the 4th! Those look scrumptious 🙂

      Reply
    3. Michelle says

      July 4, 2009 at 9:01 am

      those look so cute and patriotic 🙂

      Reply
    4. LuAnn says

      July 5, 2009 at 3:00 am

      Yum…I sense a Homeschool Baking Lesson coming up! 🙂

      Reply
    5. Jamie Asselstine says

      July 10, 2009 at 8:00 am

      I just wanted to say, I loved these muffins, but I did find, since there’s just myself and two little ones, that after the third day, due to the amount of fresh juicy fruit, they started to mould. The really should be frozen or refrigerated if they aren’t going to be eaten within a couple of days.

      Reply
      • Erin says

        July 10, 2009 at 11:27 am

        Thanks for the heads up…ours were gone within 24 hours! Definitely freeze then if won’t be eaten right away!

        Reply
    6. Cate says

      July 16, 2009 at 10:49 pm

      hi – i am trying to print this recipe but don’t see a link? help?

      Reply
    7. Justin says

      August 8, 2009 at 10:18 pm

      These sound incredible. With the fresh berries available now, might have to give these a try.

      Reply

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    I’m Erin Chase…

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    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
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