Blueberry Cranberry Muffins
Bursting with vibrant flavors and contrasting textures, these Blueberry Cranberry Muffins are a delightful treat perfect for breakfast, brunch, or snacking. Made with a tender, buttery base and infused with the natural sweetness of blueberries and the tangy zing of cranberries, these muffins strike the perfect balance between sweet and tart. A hint of ground cinnamon adds warmth, while the optional coarse sugar topping delivers a satisfying crunch. Easy to make in just 35 minutes, this recipe is a go-to for baked goods enthusiasts looking for a comforting, crowd-pleasing treat. Whether you use fresh or frozen berries, these muffins guarantee moist, fluffy perfection every time.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 1 cups Blueberries (fresh or frozen)
- 0.75 cups Cranberries (fresh or dried)
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Optional coarse sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
In a medium bowl, mix the wet ingredients: melted butter, milk, vanilla extract, and eggs. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not overmix; a few lumps are fine.
Carefully fold in the blueberries and cranberries, ensuring they are evenly distributed throughout the batter.
Using a large spoon or cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Optionally, sprinkle the tops of the muffins with coarse sugar for an extra crunch and visual appeal.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven and let the muffins cool for 5 minutes in the pan. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 17.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
