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Cranberry Blueberry Muffins
Source: dLife

Delicious low-fat muffins made with blueberries, dried apricots, and cranberries.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 158.8
Total Carbs 28.2 g
Dietary Fiber 3.2 g
Sugars 9.5 g
Total Fat 4.3 g
Saturated Fat 0.9 g
Unsaturated Fat 1.2 g
Potassium 288.4 mg
Protein 3.9 g
Sodium 207.0 mg
Dietary Exchanges
1 Fat , 1 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/2 cup  whole wheat flour
0.6667 cup  sugar
2 tsp  Baking Powder, double acting
1 tsp  baking soda
0 1/4 tsp  salt
0.3333 cup  Margarine, 80% fat
0 3/4 cup  plain nonfat yogurt
0.3333 cup  frozen orange juice concentrate
2 each  eggs
1 1/2 cup  Blueberries, fresh
1 cup  fresh cranberries
24 each  dried apricots
  1. Preheat oven to 400 degrees F.
  2. Spray 18 nonstick muffin cups with nonstick cooking spray or line with paper liners. (Muffin cups should be 2 3/4 inches)
  3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  4. Use a pastry blender to cut in the margarine until the mixture looks like large crumbs. If you don't have a pastry blender, you can use 2 knives.
  5. In a separate bowl, mix the yogurt, orange juice, and eggs.
  6. Add into flour mixture, mix just enough to combine, but do not over mix.
  7. Gently fold in the blueberries, cranberries, and apricots.
  8. Fill muffin cups with about 2/3 of mixture and bake until golden brown, about 15-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.

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