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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.