Blueberry Cranberry Muffins – a delicious recipe with flour, sugar, baking powder, salt, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 24 muffin cups with paper liners and set aside.
2
Preheat oven to 400u00b0 F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
3
Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
4
Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
5
In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
6
Stir gently into batter just until blueberries are distributed.
7
Spoon batter into muffin cups, filling 3/4 full. Bake at 400u00b0 F for 20-25 minutes, until light golden brown and firm to the touch.
8
Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.
969
kcal
Calories
33
g
Fat
149
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 1/2 cups flour, 1/2 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, and more.
Yes, Blueberry Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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