Best 4 Cranberry Blueberry Muffins Recipes

Calling all muffin lovers! Get ready to tantalize your taste buds with a delightful duo of cranberry and blueberry muffins, bursting with juicy berries and irresistible flavors. These muffins are not just any ordinary treats; they're culinary masterpieces that combine the vibrant tartness of cranberries with the sweet burst of blueberries, creating a symphony of flavors in every bite. Indulge in the classic Cranberry Muffins, renowned for their moist crumb and tangy cranberry filling, or embark on a journey of discovery with the Blueberry Swirl Muffins, where pockets of blueberry goodness swirl within a tender muffin batter. And for those seeking a vegan delight, the Vegan Cranberry Blueberry Muffins offer a guilt-free indulgence, packed with all the fruity goodness without compromising on taste. Whichever muffin you choose, prepare to be captivated by the explosion of flavors and textures that await in each bite.

Here are our top 4 tried and tested recipes!

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:

Fresh or Frozen Berries: You can use either fresh or frozen cranberries and blueberries for this recipe. If using frozen berries, thaw them before adding them to the batter.
Muffin Liners: Use paper muffin liners to prevent the muffins from sticking to the pan. If you don't have muffin liners, you can grease the muffin cups with cooking spray.
Measuring Flour: To ensure accurate measurements, spoon the flour into the measuring cup and level it off with a knife.
Mixing the Batter: Do not overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined.
Muffin Pan Temperature: Preheat the muffin pan before filling it with batter. This helps the muffins rise evenly.
Muffin Baking Time: Bake the muffins until a toothpick inserted into the center comes out clean.
Cooling the Muffins: 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 breakfast or snack. They are moist and flavorful, with a perfect balance of sweetness and tartness. The muffins are also packed with antioxidants, making them a healthy choice. With a few simple tips, you can make perfect cranberry blueberry muffins every time. Enjoy!