The Best Blueberry Muffins and Fresh Cranberry Muffins

I've written posts about blueberry muffin recipes before but this one is definitely my favorite. Not only is it simple to make, it's also super moist and super delicious - even when I sneak in healthier stuff like flax seed, wheat germ and collagen protein powder! And no one ever seems to notice the difference. ;) I ran across My Recipes' Fresh Cranberry Muffins last Thanksgiving when I had an excess of fresh cranberries and didn't want them to go to waste. I decided to make scones and muffins. They turned out amazing! Then I subbed cranberries with blueberries and once again, WOW! While I love them both, I think the cranberry orange muffins just barely edge out the blueberry muffins by a crumb. ;)

Amy, here is the recipe you've been waiting for so patiently! Thanks for the motivation!

healthy blueberry muffins recipe

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The Best Blueberry Muffins and Fresh Cranberry Orange Muffins
by happyvballgirl @ My Epicurean Adventures
Adapted from My Recipes' Fresh Cranberry Muffins
https://www.myepicureanadventures.com/2018/03/the-best-blueberry-muffins.html

Printable Recipe

INGREDIENTS:

2 cups all-purpose flour
2 Tbsp ground flax seed (optional)
2 Tbsp wheat germ (optional)
2-4 Tbsp collagen protein powder (optional)
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 cup blueberries (fresh or frozen) - for blueberry muffins
1 cup fresh cranberries, chopped - for cranberry orange muffins
1 tsp grated orange rind (zest) - for cranberry orange muffins
3/4 milk
1/4 cup (1/2 stick) melted butter
1/2 tsp vanilla extract
1 large egg
1/4 cup turbinado sugar (or larger crystal sugar)

DIRECTIONS:

  1. Pre-heat oven to 400 degrees F and grease regular-sized 12-muffin pan (or use liners)
  2. Combine flour, flax seed, wheat germ, protein powder, sugar, baking powder and salt in a large bowl and mix well with a whisk.
  3. Mix in blueberries or cranberries and orange zest and coat w/ flour mixture.
  4. Make a well in the center and add milk, butter, vanilla and egg and stir until just moist.
  5. Spoon batter evenly into 12 muffin cups
  6. Top each muffin w/ about 1/2 tsp of turbinado sugar (or larger crystal sugar)
  7. Bake for 15-18 minutes or until toothpick inserted in muffin center comes out just clean.

Note: These muffins freeze well. Bake them ahead of time, cool completely and store in freezer bags. To serve, cover frozen muffins in aluminum foil and bake at 350ยบ F in your oven or toaster for 15 minutes or until heated throughout.

Makes about 12 servings.

Enjoy!

Here's a pic of the Cranberry Orange version. Yum.

healthy cranberry orange muffins recipe

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Christine, aka happyvballgirl :)

Here are some items used in this post. To see a full list of my favorite bento gear and such, just visit my "Products I Love" page! :) Any purchases made through these links earns me a little extra cash to support my bento habit, which my hubby would really appreciate. haha! So thank you!!! if you choose to use any of 'em! :)

Products used in this post:

              


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