Double Berry Muffins

By DebCooks

These muffins are great for breakfast, brunch or a snack.

Ingredients

• Topping:
• 1 c fresh or frozen blueberries
• 1/2 cup chopped fresh or frozen cranberries
• 1 c sugar, divided
• 1 8 oz cream cheese, softened
• 2 eggs
• 1 teas vanilla
• 1 c flour
• 1 teas baking soda
• 1/2 teas salt
• 1/4 teas ground nutmeg
• 1/4 c finely chopped walnuts, pecans, or hazelnuts
• 1/4 c flaked coconut (optional)
• 2 teas brown sugar
• 1/4 teas ground cinnnamon

Details

Servings 12

Preparation

Step 1

In a bowl, combine the blueberries, cranberries and 1/4 c sugar set aside. In a large mixing bowl, beat cream cheese and remaining sugar until smooth. Add eggs one at a time, beating well after each one. Beat in vanilla. Combine flour, baking soda, salt, and nutmeg. Add to creamed mixture. Fold in the berry mixture. Fill greased or paper lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over batter. Bake at 400 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.