These beautiful blueberry and cranberry muffins are just the perfect way to celebrate Mother's day all-year-round.

Gorgeous yet simple, delicious and tender, there's everything to love about these Blueberry and Cranberry Muffins. They make such a lovely homemade treat to celebrate Mother's day.

This is an absolutely fool-proof basic muffin recipe. You only need to mix the dry ingredients  in one bowl, wet ingredients in another. Mix the two together and the job is done.

The batter is super easy and made with simple ingredients, plus you can have fun create different combinations. Try swapping blueberries for raspberries and strawberries for some more Summer flavors.

If fresh blueberries aren't available, you can use frozen, the flavors won't be compromised and they're available all-year-round. I've used low-fat organic Greek yogurt, but you can easily substitute with the same amount of buttermilk (which makes supermoist muffins), milk or soy milk. All alternatives will deliver yummy and mouthwatering muffins.

DID YOU MAKE THIS RECIPE?

Recipe

Print SaveSaved!

4.31 from 13 votes

Blueberry and Cranberry Muffins

Cook ModePrevent your screen from going dark

These beautiful blueberry and cranberry muffins are just the perfect way to celebrate Mother's day all-year-round.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Serving: 6

Calories: 454kcal

Author: Andrea Soranidis

Ingredients

1x2x3x

Dry ingredients:

• 3 cups all-purpose flour
• 4 tsps baking powder
• ½ teaspoon sea salt
• 1 teaspoon fresh orange zest
• 1 cup demerara or granulated sugar

Wet ingredients:

• 2 eggs, room temperature
• 1 cup low-fat greek yogurt, or milk/buttermilk/soy milk
• ½ cup light olive oil
• 1 teaspoon vanilla extract

Other:

• 1 cup blueberries
• ½ cup chopped dried cranberries
• coarse sugar for sprinkling, optional

Instructions

• Preheated oven to. Line a muffin tray with lining paper or spray with oil.
• In a large bowl, mix all dry ingredients until combined, about 20 seconds.
• In another bowl whisk the eggs well, until light and fluffy. Mix in yogurt, oil, and vanilla. The mixture will be pale and yellow.
• Fold wet ingredients into dry ingredients and mix everything together gently with a spatula. Mix just until all ingredients are combined and avoid to over mix the batter.
• Add in blueberries and cranberries and mix just until combined.
• Pour batter into prepared muffin tins, filling almost all the way to the top. Sprinkle the top with sugar, if you like.
• Bake at 425F/200C for 5 minutes. Reduce oven temperature to 375F/180C and continue to bake for 20-25 minutes or until lightly golden on top and centers appear set.
• Allow to cool for 10 minutes, then remove from the pan and serve.
• Store in an airtight container for up to 2 days.

Notes

This recipe makes 6 bakery-style muffins or 10 regular.
You can substitute yogurt with milk, buttermilk, soy milk.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

Calories: 454kcal | Carbohydrates: 54g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 515mg | Potassium: 109mg | Fiber: 2g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.