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.
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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 |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 417.4 g | 152% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 209.8 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 378 mg | 29% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 971 mg | 21% | |
*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.
