Raspberry and Blueberry Muffins

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When you can’t decide what sounds good in a muffin, why not try using several? That certainly made these muffins one of my new favorites. These little guys are so delicious! A luscious combination of fresh raspberries, blueberries, and melting white chocolate, just out of the oven.

I love these! You can frost them with powdered sugar/milk frosting, you can sprinkle the with powdered sugar, or simply eat them right out of the oven. If possible, do serve them warm. The white chocolate flavor comes out when you do.

Here is the full recipe.

They are easy to make. I’ll often freeze a bunch to have around for a quick grab and go breakfast. It’s handy too for unexpected guests.

Part of the fun of muffins it adding what you like. Of course you could use chocolate chips instead of white chocolate. Use all raspberries or all blueberries. Frozen berries work well too. Lingonberries or blackberries would be great too.

A muffin or two is enough of a breakfast some days, but if you want something more substantial, serve one on the side with eggs. It’s just sweet enough to taste like dessert as you finish.



Have you tried the new silicone baking dishes? This muffin pan is fantastic! Muffins, egg dishes, cupcakes, all come out of the pan easily without using muffin tins. They don’t break apart as you get them out either! You won’t want to use anything else once you have tried them. I can see more silicone products in my future. Way easier to clean after too!

Grazia Silicone Muffin Pan, Red, 12-Cup







Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Alzheimers HQ and Simple Living Ideas

Author: Jackie Jackson

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