Berry Blast Muffin

Berries are in-season during the summer months. Packed with antioxidants and fiber, this breakfast uses the freshest ingredients of the season.



Gluten Free


Fruit toppingBerry Blast Muffin.jpg

  • ½ Tablespoon cornstarch
  • 1 Tablespoon cold water
  • 1 ½ cups fresh berries of your choice
  • 1 ½ Tablespoons 100% orange juice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon chia seeds


  • 6 whole wheat English muffins, halved and toasted (use gluten free for GF version)
  • 12 Tablespoons 1/3 less fat Neufchatel cream cheese (3/4 block/tub of cream cheese)


  1. In a small bowl, stir cornstarch and water together until mixed. Set aside.
  2. To make fruit topping, place fruit and juice in a medium saucepan. Add cornstarch mixture and bring to boil over medium-high heat. Add cinnamon and chia seeds, reduce to medium-low and cover for 10-12 minutes, stirring occasionally.  Remove from heat and let cool for about 10 minutes. Place fruit topping in a container for serving or storage.
  3. Spread 1 Tablespoon of cream cheese per half of the English muffin.
  4. Top each half with 1 Tablespoon fruit topping.
  5. Serve immediately. 

Nutrition Information

Serves 6

Per 1 English muffin (2 halves)
Calories: 216
Total Fat: 7 g
   Saturated Fat: 4 g
Sodium:  315 mg
Total Carbohydrate: 29 g
   Dietary Fiber: 4 g
   Sugars: 5 g
Protein: 8 g