Go Back Email Link
–+ servings
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
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Afternoon Tea, Breakfast, Snack
Cuisine British
Servings 12
Calories 249 kcal

Equipment

1 12 - hole Muffin Tin
12 Paper Cases

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.

Digital Recipe Planner For Food Lovers

Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!

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
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!