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Easy Blueberry And Cranberry Muffins: Dairy-Free Recipe

Prepare to indulge in these delightful blueberry and cranberry muffins, crafted with the utmost simplicity. Featuring the rich flavours of dried blueberries and dried cranberries, these delectable treats are not only dairy-free but also boast a wonderfully moist texture.

cranberry and blueberry muffins on a wire rack

Ingredients

  • 250 g Plain Flour
  • 2 tsp Baking Powder
  • 150 g Caster Sugar
  • 175 ml Milk (any type)
  • 1 tsp Vanilla Extract
  • 2 lrg Eggs
  • 150 ml Rapeseed Oil
  • 45 g Blueberries (dried or fresh)
  • 45 g Cranberries (dried or fresh)

How to make blueberry and cranberry muffins

  • Line the muffin tin with your paper cases and preheat the oven to 160°C Fan (180°c Gas 4)
  • Put all the ingredients except the blueberries into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny, but this is how it should be. Add in the blueberries and cranberries.
  • Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.

What type of muffin cases should I use?

I chose these high-quality muffin cases for their sturdy, deep design that can easily handle runny muffin mixtures. Not only are they convenient to unwrap, but they are also recyclable, making them an eco-friendly choice. Despite being a bit pricier than my usual cases, I find these superior to the thin paper versions, making them well worth the investment.

Tips

  1. Use fresh, frozen or dried berries: Fresh blueberries and cranberries work best for muffins, as they provide a burst of juicy flavour in every bite.
  2. Coat the berries: Toss the berries in a light coating of flour before folding them into the muffin batter. This helps prevent them from sinking to the bottom of the muffins during baking.
  3. Don’t overmix the batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can result in tough, dense muffins.
  4. Add citrus zest: Enhance the flavour of the muffins by adding a touch of lemon or orange zest to the batter. The citrus zest complements the berries and adds a refreshing twist to the muffins.
  5. Adjust the sweetness: Taste the batter before baking and adjust the sweetness to your preference. If the berries are particularly tart, you may want to add a bit more sugar to the batter.
  6. Bake at the right temperature: Preheat your oven and bake the muffins at the recommended temperature to ensure they rise properly and develop a golden-brown exterior.
  7. Let them cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from becoming soggy.
  8. Enjoy fresh: Blueberry and cranberry muffins are best enjoyed fresh on the day they are baked. If you have leftovers, consider warming them slightly before serving.
  9. Get creative: Feel free to experiment with additional ingredients such as nuts, spices, or even a hint of vanilla extract to personalize your blueberry and cranberry muffins to your taste preference.
cranberry and blueberry muffins on a wire rack

Blueberry and Cranberry Muffins

Rachel
Easy to make dairy free blueberry and cranberry muffins.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Afternoon Tea, Breakfast, Snack
Cuisine British
Servings 12
Calories 249 kcal

Ingredients
 
 

  • 250 g Plain Flour
  • 2 tsp Baking Powder
  • 150 g Caster Sugar
  • 175 ml Milk
  • 1 tsp Vanilla Extract
  • 2 lrg Eggs
  • 150 ml Rapeseed Oil
  • 45 g Blueberries (dried or fresh)
  • 45 g Cranberries (dried or fresh)

Instructions
 

  • Line the muffin tin with your paper cases and pre-heat the oven at 160°C Fan (180°c Gas 4)
  • Put all the ingredients except the blueberries into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny but this is how it should be. Add in the blueberries and cranberries.
  • Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.
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Nutrition

Serving: 12gCalories: 249kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 2mgSodium: 78mgPotassium: 48mgFiber: 1gSugar: 14gVitamin A: 29IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Keyword cranberries, easy breakfast muffin recipe, fresh blueberries
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