Cranberry Blueberry Muffins

Cranberry Blueberry Muffins
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Prep Time

Cook Time


Makes 12 muffins


2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar


Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.

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.

Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.

Makes 12 muffins.


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Great basic muffin recipe

Cat from Chicago, IL

After reading the reviews I decided to add a teaspoon of vanilla extract and lemon zest to the recipe. It's a lovely tasting muffin, not difficult to make, the only thing was that it sticks the paper muffin cups in an unpleasant way that leaves much muffin on the paper than in one's mouth. Would muffin again.

cranberry blueberry muffins

have a question I'm gourmet cook would like to add Triple Sec to the cranberry /blueberry muffins about maybe 1 tsp . will that be okay to do that.


Marsha Gieseler from Louisville, KY

I made these but used chocolate chips instead of blueberries. Very good!!!

not following my own advice

A pet peeve of mine is when people review a recipe only to go on and say they "made a few adjustments" until it no longer resembles the recipe. However, I was going for a breakfast muffin and read that this was slightly bland. I was serving elderly people who have a decreased sense of taste and smell -this can accompany dementia...So... I added 2 packs of individual size instant cinnamon and spice oatmeal, 1/4 cup chopped walnuts ,a pinch of ground ginger, and I left out 1/8 cup flour. I was out of milk (I rarely use it) so I used half and half. I added about two tablespoons of orange juice too. I substituted one half of the oil with melted butter. Not so healthy, perhaps, but delicious! They weren't very sweet so I made a little glaze of melted butter, oj and powdered sugar for the tops and that made them more satisfying. The texture was great and our dementia group enjoyed them. Thank you for a great recipe to use as a base!


Perfect! I added a bit of vanilla and orange extracts. I would make them in a jumbo muffin pan the next time.

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