Blueberry Cranberry Muffins

Blueberry Cranberry Muffins

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Blueberry Cranberry Muffins

Blueberry Cranberry Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Servings 12


  • 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 cranberries
  • 1/2 cup fresh or frozen blueberries
  • 2 teaspoons sugar


  • Preheat oven to 400°F.
  • Combine flour, sugar, baking powder and 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 a 12-cup muffin tin 2/3 full with batter.
  • Bake in 380°F oven for 20 to 25 minutes or until golden brown.
  • Remove muffins from pan; cool on wire rack.
  • Serve warm.


Calories: 216kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 278mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Love these muffins! Do you cook at 400 or preheat at 400 and turn down to 380? I’ve done it both ways, but wondering which is the correct way? Thank you.

  2. Elizabeth says:

    These are absolutely AMAZING!

    1. Amy Hanten says:

      Thank you! So glad you loved them! -Amy