The Best Ever Blueberry Cranberry Muffins
These truly are the best ever blueberry cranberry muffins. So moist, tangy, and sweet, and perfect every time. These tender cake-like muffins are bursting with sweet blueberries and tart cranberries- the perfect mix!
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Why This Recipe is So Good
This muffin recipe is based on Central Market’s blueberry cranberry muffins. The highlight of my week while living in the DFW was getting one of these beautiful muffins from the bakery. They were giant muffins wrapped in tulip parchment paper. The delicious cake-like muffins were filled with sweet blueberries and tart cranberries, topped with demerara sugar. It was pure heaven in a muffin. And this homemade blueberry cranberry muffin recipe tastes just like the ones from Central Market. Make this recipe so you too can enjoy these bakery-style muffins whenever you want.
Gorgeous, ready in 40 minutes, and not overly sweet. The sweetness of the blueberries pairs so nicely with the tart cranberries. It’s truly the perfect combo for these muffins.
Made with either fresh or frozen blueberries and cranberries, you can conveniently make these muffins any time of year.
Recipe Ingredients
- Blueberries and cranberries: Fresh or frozen fruit will work here. Simply fold the berries straight into the batter, no thawing required.
- All-purpose flour, baking powder, and salt make up the dry ingredients.
- Eggs: Used to hold the muffins together. Room temperature eggs will combine with all the ingredients better than cold eggs straight from the fridge.
- Vanilla extract: This is a must in any dessert recipe and especially muffins. Use pure vanilla extract for the best flavor.
- Butter and sugar are creamed together to give these blueberry cranberry muffins a light and moist but cake-like texture. Creaming the butter with the sugar until it’s light, fluffy and lighter in color is key to the perfect muffin.
How To Make The Best Ever Blueberry Cranberry Muffins
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Preheat the oven to 375 degrees Fahrenheit, then line the cupcake pan with Tulip parchment liners.
Mix dry ingredients together. In a medium-sized mixing bowl, mix together the all-purpose flour, baking powder, and salt.
Cream butter and sugar together. In a large mixing bowl, cream together the butter and sugar until light and fluffy, 2- 3 minutes. Then whisk in the eggs and vanilla extract.
Make the muffin batter. Mix in ⅓ of the flour mixture to the egg/ sugar mixture. Then ⅓ of the milk and mix. Alternate the flour mixture and the milk, ending on the flour. Fold in the blueberries and cranberries. Fill the cupcake liners halfway.
Bake for 25 – 30 minutes, or until the muffins are light golden brown and a toothpick inserted in the middle comes out clean. Allow the blueberry cranberry muffins to cool on a wire rack. Enjoy!
Looking For More Dessert Recipes?
- Bakery-Style Cranberry Orange Muffins
- Cake-Like Lemon Blueberry Muffins
- Moist Lemon Blueberry Poundcake Loaf with Lemon Glaze
- Raspberry Lemon Pound Cake with Raspberry Glaze
- The Best Banana Nut Muffins
- Homemade Chocolate Cupcakes Recipe
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The Best Ever Blueberry Cranberry Muffins
Equipment
Ingredients
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
- ½ cup butter unsalted and room temperature
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup whole milk
- ¾ cup fresh or frozen blueberries
- ½ cup fresh or frozen cranberries
Optional
- Top the muffins with demerara sugar before baking
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a cupcake pan with regular or tulip cupcake liners. Set aside.
- In a medium-sized bowl, mix together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoons salt
- In a large mixing bowl, cream together softened butter and sugar until it is light and fluffy, 2 – 3 minutes. Then add in the egg and vanilla extract, whisk until smooth.1/2 cup butter, ¾ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Mix in ⅓ of the flour mixture, then 1/4 milk, alternating, ending with the flour mixture.¾ cup whole milk
- Fold in the blueberries and cranberries. Fill the cupcake liners halfway. I like to use a cookie scoop for this. Top with turbinado or demerara sugar if you like.¾ cup fresh or frozen blueberries, ½ cup fresh or frozen cranberries
- Bake for 25 – 30 minutes or until the muffins are lightly golden brown and a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool on a wire rack.
Notes
Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
Pretty muffins that taste delicious! I love they’re not too sweet. The cranberries taste definitely won out over the blueberries.
Yes, the balance of sweet and tart is perfect! 🙂
I made this this morning in an 8×8 pan instead of making cupcakes. Turned out amazing! Baked for about 45 minutes. I used my leftover cranberries from when canned cranberry juice. The juice was used in my fire cider and I didn’t want to throw away the berries. I’m so glad I found this recipe!
That sounds like such a good idea! So glad you enjoyed this recipe. 🙂
These were delicious! I added a bit of lemon zest to mine and they were awesome, made the whole family happy! 🙂
I’m so glad to hear that your family enjoyed these muffins so much. Thanks for sharing! 🙂
Making these today, will dried cranberries work?
Thanks
Hi Patrish, Fresh or frozen cranberries will work best.
I tripled the recipe and used agave instead of sugar. They turned out great my teenager son helped 💙 me make them and loves them!
Caloric content?
It’s been updated. Thanks!
Thank you so much for a delicious recipe. I made two batches of glutinous muffins my second batch I made with 2 eggs both turned out amazing. I also made 1 batch gluten free and sweetened with 1 cup of maple syrup and 4 cups approximately of flour they turned out amazingly. So yummy.
Hi Hannah! That’s always so great to hear! I’m so glad you enjoyed the muffins!