Tickle your tastebuds with Spiced Cranberry Blueberry Muffins!
How to Make Cranberry Blueberry Muffins
I'm tellin' ya, who doesn't love a good muffin?
Think about the smell of nutmeg and allspice floating around your kitchen as these babies bake in the oven for just 25 minutes.
Hmm, hmm good! In 5 easy steps, you're all done!
- If using frozen blueberries and cranberries, take out a small bowl and mix it with flour. *This keeps the fruit from falling to the bottom of the muffins! If using fresh fruit, SKIP THE 1ST STEP.
- Mix all dry ingredients.
- Mix all wet ingredients then add to the dry ingredients.
- Add in the fruit, then equally divide mixture into 12 muffin cups.
- Bake and enjoy!
Cranberry Blueberry Recipe
Ingredients
- unbleached flour
- sugar
- canola oil
- egg
- milk
- frozen blueberries
- frozen cranberries
- nutmeg and allspice
- vanilla extract
- baking powder
Don't let the 10 ingredients discourage you from making this recipe. You'll be able to put it all together in 10 minutes or less.
Plus, you can freeze the muffins to eat later when you're really in a crunch. That makes it even more worth your time! A little planning goes a long way.
See below for recipe variations and substitutions in the recipe notes!
Best Way to Enjoy
- As a snack
- For dessert...and a lot healthier than most desserts might I add! 😉
- Or an on-the-go breakfast. Here are some simple breakfast ideas with these muffins
- Muffin + yogurt
- Muffin, fruit and nuts
- Muffin + 2 hard-boiled eggs
- Muffin, fruit and a cheesestick
Storage Tips
Fridge
Store in a closed container in the fridge for up to 5 days.
Freezer
Freeze on a sheet pan, then place muffins in a freezer-safe bag. Label the bag with the date and "Cranberry Blueberry Muffins". Store for up to 3 months.
Variations
- You can use other fruit like raspberries or blackberries
- Try using a different flavor extract like coconut
- Use 1 cup whole wheat flour and 1 cup white flour to add more fiber and nutrients
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Spiced Cranberry Blueberry Muffins
Ingredients
Dry Ingredients
- 1 cup all purpose flour *see notes below
- 1 cup whole wheat flour
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 teaspoon baking powder
Wet Ingredients
- ½ cup white sugar
- ¼ cup canola oil *see notes below
- 2 eggs large
- 1 tablespoon vanilla extract
- ½ cup non-fat Greek yogurt
- 1 cup milk
Berries
- ½ cup frozen blueberries coated in flour
- ½ cup frozen cranberries coated in flour
- 1 teaspoon whole wheat flour
Instructions
- Put frozen blueberries and cranberries in a small bowl. Mix with 1 teaspoon of whole wheat flour to coat the fruit. Set aside. Psst, sometimes I add more than 1 cup of blueberries (more like 1, ¼ cup). *Skip this step if using fresh blueberries and cranberries.
- Preheat oven to 375°. Spray a 12-count muffin tin with non-stick cooking spray or lightly oil the inside of the muffin cups to prevent sticking. Set aside.
- Mix flour, spices and baking powder together in a large bowl. Set aside.
- In a separate medium bowl beat the sugar and oil. Whisk in the eggs and vanilla extract until combined. Then add yogurt and whisk until the lumps are out. Lastly add the milk and mix well.
- Add the wet ingredients to the dry ingredients and mix well with a whisk. Fold in the blueberries and cranberries to the batter. Using a cookie scoop equally scoop out the batter into muffin tins. Bake for 20-22 minutes or until when a toothpick is inserted into the middle it comes out dry.
- Best enjoyed warm or room temperature!
Notes
- You can swap canola oil for extra light baking olive oil.
- You can use white or brown sugar. I have tested this recipe with coconut sugar which you could use as well. If you'd like it "sweet enough" when using the coconut sugar I would recommend to increase the amount and go up to ¾ cup. Of course you can play around with it for your preferred level of sweetness.
- For this recipe I like using 1 part all purpose flour and 1 part whole wheat flour. Freel free to sub all purpose flour for oat flour. I wouldn't use all whole wheat flour for this recipe because that would require tweaking ingredient amounts to add more moisture.
- Any type of Greek yogurt would work (nonfat, full fat). I have not tried this recipe with non-dairy yogurts.
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