Best 4 Blueberry Cranberry Muffins Recipes

Indulge in a delightful symphony of flavors with our tantalizing Blueberry Cranberry Muffins. These delectable treats are a perfect blend of sweet and tangy, bursting with the goodness of fresh blueberries and cranberries. Each bite offers a harmonious balance of juicy berries enveloped in a soft, moist muffin crumb, making them an irresistible treat for any occasion.

This collection features three irresistible variations to satisfy every palate. Our Classic Blueberry Cranberry Muffins are a timeless delight, featuring a generous amount of blueberries and cranberries that burst with flavor in every bite. For a touch of decadence, try our Blueberry Cranberry Muffins with Cream Cheese Swirl, where a ribbon of creamy cheese adds a rich, velvety texture to the muffins. And for those who love a zesty kick, our Blueberry Cranberry Muffins with Lemon Glaze are a refreshing twist, where a tangy lemon glaze perfectly complements the sweetness of the berries.

Check out the recipes below so you can choose the best recipe for yourself!

JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)

Jumbo Blueberry Muffins (or Cranberry) image

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

Ingredients

4 eggs
2 cups milk
1 cup oil
2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
1/2 teaspoon butter flavor extract (don't worry if you don't have it)
6 cups flour
2 cups white sugar
8 teaspoons baking powder (yes, 8)
2 teaspoons salt
4 cups blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 4 cups cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

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

Eat Clean Blueberry Banana Cranberry Muffins image

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

Ingredients

2 cups whole wheat flour
1/3 cup sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3 mashed bananas
1/2 cup unsweetened applesauce
4 egg whites
1 teaspoon vanilla extract
1 cup frozen blueberries
1/2 cup cranberries

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

Blueberry Cranberry Muffins image

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

Ingredients

3 1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1/3 cup vegetable oil
1/3 cup fat free sour cream
2 eggs, beaten
4 cups blueberries
4 tablespoons sugar
8 ounces dried cranberries

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

Cranberry Blueberry Muffins image

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

Ingredients

2 c flour
1/2 c sugar
2 tsp baking powder
1 tsp salt
1 egg
1 c milk
1/2 c oil
1/2 c craisins dried cranberries (i use ocean spray)
1/2 c fresh or frozen blueberries
2 tsp sugar

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 the best flavor, use fresh blueberries and cranberries.
If you don't have fresh berries, you can use frozen berries. Just thaw them before using.
Be sure to mix the dry ingredients together before adding them to the wet ingredients. This will help to prevent lumps.
Do not overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups about 2/3 full. This will help to prevent the muffins from overflowing.
Bake the muffins at 400 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before serving.

Conclusion:

These blueberry cranberry muffins are a delicious and easy-to-make breakfast treat. They're perfect for a quick grab-and-go breakfast or a snack. And they're also a great way to use up any leftover berries you have on hand. So next time you're looking for a tasty and healthy breakfast or snack, give these blueberry cranberry muffins a try.

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