Best 4 Cranberry Blueberry Muffins Recipes
Get ready to embark on a delightful culinary journey as we delve into the world of cranberry blueberry muffins, a timeless classic that combines the vibrant flavors of tart cranberries and sweet blueberries. From fluffy and moist to crunchy and crumbly, the perfect muffin awaits your discovery. Let's unveil the secrets behind creating the most delectable cranberry blueberry muffins that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS
I originally found these on a forum on the Eat Clean Community Forum but wanted to save the recipe here and also get the nutrition info! They are yummy, easy and very healthy. I use raw sugar/sucanat but that is not an understood ingredient.
Provided by MrsSpike34
Categories Quick Breads
Time 35m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
- In a large mixing bowl mix flour, cinnamon, baking powder and soda.
- In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
- Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
- Mix the banana mixture in with the dry flour mixture and stir until just moistened.
- Spoon batter into muffin cups.
- Bake 18-22 minutes or until cake tester comes out clean.
- I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
- Makes 12-18 muffins.
BLUEBERRY CRANBERRY MUFFINS
Make and share this Blueberry Cranberry Muffins recipe from Food.com.
Provided by sugarrushkid
Categories Quick Breads
Time 1h5m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Line 24 muffin cups with paper liners and set aside.
- Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
- Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
- Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
- In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
- Stir gently into batter just until blueberries are distributed.
- Spoon batter into muffin cups, filling 3/4 full. Bake at 400º F for 20-25 minutes, until light golden brown and firm to the touch.
- Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.
Nutrition Facts : Calories 310, Fat 8.6, SaturatedFat 1.9, Cholesterol 40.2, Sodium 251.2, Carbohydrate 52.6, Fiber 3, Sugar 18.8, Protein 6.6
CRANBERRY BLUEBERRY MUFFINS
Always looking for cranberry recipes and this one also has my other favorite blueberries. ! Easy to make with dried cranberries. I also use fresh cranberries when I have them too ! Yum
Provided by Carol Junkins
Categories Muffins
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
- 2. Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. gently stir in blueberries and cranberries. fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.
- 3. Bake in 400 degree oven for 20-25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm. Makes 12 muffins
Tips:
- For a sweeter muffin, add an extra 1/4 cup of sugar.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Gently fold the berries into the batter to avoid breaking them up.
- Don't overmix the batter, as this will result in tough muffins.
- Fill the muffin cups only about 2/3 full, as they will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These cranberry blueberry muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, sweet and tangy flavor, and colorful appearance, they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try. You won't be disappointed!
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