Summer Breakfast Muffins

Farm stands and grocery aisles are
bursting with fresh berries, so take
advantage of the bounty with these
silky, satisfying breakfast muffins.
Ideal for Father’s Day morning – or
any mid-day break – they’re loaded
with flavor and texture.


Per muffin:
Calories: 142
Calories from fat: 32%
Total fat: 4.7g
Saturated fat: 2.4g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.7g
Protein: 2.7g
Carbohydrate: 22.6g
Fiber: 1.1g
Cholesterol: 19mg
Iron: 0.7mg
Sodium: 138mg
Calcium: 31mg



•   2/3 cup (5 ounces) 1/3-less-fat
    cream cheese, softened
•   1/3 cup butter, softened
•   1½ cups sugar
•   1½ teaspoons vanilla extract
•   2 large egg whites
•   1 large egg
•   2 cups all-purpose flour
•   1 teaspoon baking powder
•   ¼ teaspoon baking soda
•   ½ teaspoon salt
•   ½ cup low-fat buttermilk*
•   2 cups fresh (or frozen) raspberries,
     blueberries or strawberries
•   ¼ cup finely chopped walnuts

Prep Time: 10 minutes

Preheat oven to 350°. In a large bowl,
combine cream cheese and butter, and beat
with a mixer at high speed until well blended.
Add sugar; beat until fluffy. Add vanilla, egg
whites, and egg; beat well. Lightly spoon flour
into dry measuring cups; level with a knife.
In a separate bowl, combine flour, baking
powder, baking soda, and salt. With mixer on
low speed, alternate adding the flour mixture
and buttermilk to cream cheese mixture,
beginning and ending with flour mixture.
Gently fold in berries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon
batter evenly into liners. Bake at 350° for 25
minutes or until a wooden pick inserted in
center of a muffin comes out clean. Remove
from pans; cool on a wire rack.

* If you don’t have buttermilk on hand, add ½
teaspoon of lemon juice to ½ cup of regular
skim milk to simulate the flavor of buttermilk.

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