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    You are in: Home / Recipes / Blueberry Cranberry Muffins Recipe
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    Blueberry Cranberry Muffins

    Average Rating:

    2 Total Reviews

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    • on November 17, 2013

      The recipe doesn't mention the cranberries or sour cream in directions so if you try this recipe don't forget to add them. The positive side of this recipe is that it will make 30 good size muffins. The negative is that they are really really blah and I use really strong tasting wild picked blueberries not frozen from store. I really like the idea of cranberries though so I'm going to try it with my favorite (The Best Blueberry Muffins The Best Blueberry Muffins).<br/> I'm going to try and freeze these in the hopes that kids might eat them if running late. Doubtful.

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    • on April 05, 2008

      *Made for PAC Spring 2008* Delicious muffins chocked full of fruit. It's hard to eat just one! The dried cranberries lent the most wonderful texture to the muffins, please don't leave them out. The directions didn't say when to add the cranberries so it seemed logical to add them to step 6. My blueberries had been frozen, so I thawed them in a bowl on the counter and mixed in 2 tblsp of flour after they thawed to help absorb some of the juices. I made 12 muffins and a small quick bread with the batter. The quick bread took about 35-40 minutes. Thank you for posting. Nick's Mom

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    Nutritional Facts for Blueberry Cranberry Muffins

    Serving Size: 1 (171 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 310.0
     
    Calories from Fat 77
    25%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.8 g
    9%
    Cholesterol 40.1 mg
    13%
    Sodium 251.2 mg
    10%
    Total Carbohydrate 52.6 g
    17%
    Dietary Fiber 3.0 g
    12%
    Sugars 18.7 g
    75%
    Protein 6.5 g
    13%

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