Cranberry/Blueberry Muffins

  • Currently 4/5
This muffin tastes great with either cranberries or blueberries....or combine them for a delicious berry burst of flavor !!
1 1/2 cups cranberries or blueberries
1 3/4 cups flour
2/3 cup plus 2 tbsp sugar
1/2 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten
3/4 cup buttermilk, or 3/4 cup milk plus 2 1/4 tsp vinegar
4 tbsp butter, melted
1 tsp vanilla extract
1. Preheat the oven to 400 degrees.  Butter and flour 6 large (3 1/2 inch) muffin tin cups (or 16 regular size cups), or line them with paper baking cups.
2. In a large bowl, stir together the flour, 2/3 cup of the sugar, the cornmeal, baking powder, baking soda, and salt, and make a well in the center.
3. In a small bowl, stir together the eggs, buttermilk, butter, and vanilla.  Pour the egg mixture into the dry ingredients and stir just until blended.  Add the blueberries or cranberries and stir just until combined; do not overmix.
4. Divide the batter evenly among the prepared muffin tin cups and sprinkle the tops of the muffins with the remaining 2 tbsp sugar.  Bake for 20-25 minutes (check regular-size muffins after 18 minutes), or until the muffins are golden and cracked on top, and a toothpick inserted in the center of a muffin comes out clean and dry.  Serve warm.
Makes:  6 large or 16 regular
Meal   SnackDish   Bread
Cooking Method   BakedPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes

Carolyn Beck

Member since Jun 2008

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