Not every muffin I’ve ever made tasted like it was fresh out of a bakery. In fact, in the past, there have been quite a few mornings of “Um, these muffins don’t taste good so let’s just feed them to the birds and have granola for breakfast.” But there have been times when I felt like I was on the top of the world because I created a genuinely delicious, soft, delicate-crumbed muffin that was easy to make. This is one of those times.
These muffins are an adaptation of the gluten-free chocolate chip muffins I shared about 2 weeks ago. The batter is simple, and since I used a 1-to-1 gluten free flour blend for the chocolate chip muffins, the amount of unbleached all-purpose flour I used in the recipe wasn’t any different from the original recipe.
All I had to do was prepare the batter, fold in the dried blueberries and cranberries, and bake. It’s so easy that I’m starting to wonder why I don’t make muffins more often.
These blueberry cranberry muffins are AMAZING. And the batter is such a perfect base for whatever add-ins you have in mind. Dried mangoes? Yes. Chocolate chips? Absolutely. Raisins? You betcha! You can even just use this recipe to make plain muffins.
Another thing I wanted to point out is that they take less than 30 minutes to make from start to finish, which is perfect for busy mornings—20 minutes of which is bake time! These muffins freeze extremely well and can be stored at room temperature in an air-tight container for 3 days.
Here’s the recipe:
- 2 cups unbleached all-purpose flour
- ½ cup organic pure cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup plus 2 tablespoons milk
- ⅓ cup vegetable oil
- ½ teaspoon pure vanilla extract
- ⅓ cup dried blueberries
- ¼ cup dried cranberries
- Preheat oven to 400° F. Grease or line a muffin pan. Set aside.
- In a small bowl, combine the flour, sugar, baking powder, and salt.
- In a large bowl, beat the egg, vanilla extract, milk, and oil. Add dry ingredients to wet ingredients until combined. Fold in dried blueberries and cranberries.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.