The Best Ever Blueberry Cranberry Muffins
These truly are the best ever blueberry cranberry muffins, they are simple, sweet, and delicious. The tender cake is filled with bursts of sweet blueberries and tart cranberries- the perfect mix!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
When my family and I lived in the Dallas/ Fort Worth area, we would go to Central Market – the best grocery store ever, almost every week. They had so many fancy danishes, tarts, fresh loaves of bread, and in-store fancy sushi – basically Whole Foods, but we loved CM better.
Once a week or so, I would get a blueberry cranberry muffin from the bakery. They were giant muffins wrapped in tulip parchment paper. The delicious cake was filled with sweet blueberries and tart cranberries topped with demerara sugar. It was pure heaven in a muffin.
Since we moved several years ago, I’ve been wanting to try to make them. I finally made my version of those delicious muffins and now I can have them whenever I want. And I did a pretty good job if I do say so myself. Lol.
These gorgeous blueberry cranberry muffins are not overly sweet so they are perfect to have for breakfast with a hot cup of tea or as a fun afternoon snack.
You can make these easy and delicious muffins all year round – because either fresh or frozen berries can be used.
Now, let’s make these muffins together!
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.
Step 1. Preheat the oven to 375F, then line the cupcake pan with tulip parchment liners.
Step 2. In a medium-sized mixing bowl, mix together the all-purpose flour, baking powder, and salt.
Step 3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, 2- 3 minutes. Then stir in the egg, and vanilla extract.
Step 4. 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.
Step 5. Fold in the blueberries and cranberries.
Step 6. 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.
Step 7. Allow the blueberry cranberry muffins to cool on a wire rack. Enjoy!
Recommended Tools
Tulip Parchment Cupcake liners
Looking For More Dessert Recipes?
If you love this recipe, 📌 save it to Pinterest for later or leave this recipe a ⭐️ 5-star rating! Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox!
The Best Ever Blueberry Cranberry Muffins
Equipment
- 12 cup cupcake pan with tulip paper liners
- Medium-sized mixing bowl
Ingredients
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
- ½ cup butter unsalted and room temperature, or 1 stick
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon 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 oven 375F 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.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, 2 - 3 minutes. Then add in the egg, and vanilla extract, whisk until smooth.
- Mix in ⅓ of the flour mixture, then milk, alternating, ending with the flour mixture.
- Fold in the blueberries and cranberries.
- Fill the cupcake liners halfway. 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. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
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! 🙂
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!