Strawberry Blueberry Muffins
45 mins (prep 20, cooking 25)
13 ingredients
12 servings
Strawberry muffins with bursts of Blueberries. I found this recipe in Wegmans Nature's Marketplace magazine. My family liked this recipe. When I made these muffins I used Splenda in place of the sugar with no problems. I also used frozen Strawberries and Blueberries. The Strawberries I thawed but the Blueberries I left frozen to help prevent them from getting mushy.

Categories:  <-60-mins , sweet , easy , low-sat.-fat , breakfast , taste~mood , healthy , brunch , low-in... , time-to-make ,
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Serving Size (15.18 g)
Servings 12
Amount per Serving
Calories 72.8 Calories from Fat 33.3
% Daily Value *
Total Fat 3.7g 68.29%
Saturated Fat 0.27g 16.36%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 132.42mg 66.21%
Total Carbohydrate 10.45g 41.81%
Dietary Fiber 0.0 g 0.19%
Sugars 10.16 g %
Protein 0.0g 0.03%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 45.2mg% Iron 0.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canola oil cooking spray, unsweetened applesauce, fresh blueberries, chopped fresh strawberries, unbleached all-purpose flour, nonfat milk