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! These 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.
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
Store the muffins in a plastic bag in the refrigerator for a week or in the freezer for several weeks. You can reheat them in the oven for a few minutes.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.