The Best Blueberry Muffins and Fresh Cranberry Muffins

I’ve posted blueberry muffin recipes before but this one is definitely my favorite and therefore named: The Best Blueberry Muffin and Fresh Cranberry Muffins. 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!

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The Best Blueberry Muffins and Fresh Cranberry Orange Muffins

Course Breakfast

Cuisine American

Keyword muffins

Servings 12 muffins

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
• 1 cup 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

Instructions

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.

Recipe Notes

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 350º F in your oven or toaster for 15 minutes or until heated throughout.

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

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Christine, aka happyvballgirl 🙂

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