Blueberry and Cranberry Muffins
Servings: 6
Calories: 454kcal
These beautiful blueberry and cranberry muffins are just the perfect way to celebrate Mother's day all-year-round.
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Ingredients
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.
You can substitute yogurt with milk, buttermilk, soy milk.
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