Simple & Tasty Red, White & Blue Muffins (With Cranberries & Blueberries)

A Simple, Festive and Delicious
Fruit Muffin!

Ingredients:

1 2/3 cups fresh blueberries

2 cups fresh or frozen cranberries**

3 cups all purpose flour

1 1/2 cups granulated sugar

4 teaspoons baking powder

1/4 teaspoon fine sea salt

2/3 cup avocado oil

2 large eggs (at room temperature)

2/3 cup milk

2 teaspoons vanilla extract 

1/2 teaspoon almond extract

2 tablespoons red sugar sprinkles or  granulated sugar

Method:

Rinse the blueberries. Remove any stems and set aside on paper towels to dry. 

Cut the cranberries in half. Place in a colander and run water over them to rinse away the seeds. Set aside on paper towels to dry.

Preheat oven to 400*. Grease the bottom and sides of the muffin pans or line with paper liners. (12 large muffins, or 20 standard size muffins.)

In a large bowl, sift together the flour, sugar, baking powder and salt.

Add the oil and eggs to a two cup liquid measuring cup. Add 2/3 cup (or more) of milk to make 2 cups of liquid. Add the vanilla and almond extracts and mix with a fork or small whisk to mix together.

Make a "well" indentation in the center of the dry ingredients. Add the wet ingredients into the well and gently stir with a large fork, or bowl scraper, until all of the ingredients are combined. (Do not overmix.)*** Gently fold in the blueberries and cranberries.

Spoon the batter, in equal portions, into the prepared muffin pans. Sprinkle the top of the batter with red sugar sprinkles or granulated sugar.

Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean. Place muffin pans on cooling rack for 10 minutes before removing the muffins.

If paper liners aren't used, carefully slide a knife around the edges of the muffins to carefully loosen from the pans. Serve warm or at room temperature.

Storage: Once completely cooled place in a plastic storage bag or airtight container and store for up to 3 days at room temperature or in the refrigerator. To freeze, place

in freezer bags, or airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, or reheat frozen muffins at 300* for 5 or a little longer.

**In November, I purchase extra bags of cranberries. I store them in the freezer to use throught the year. Here are other delicious recipes that include cranberries:

Famous Cranberry Bread & Muffins

https://carriekitchencreations.blogspot.com/2024/01/famous-cranberry-bread-muffins-family.html

Keto Mini Cranberry Pecan Loaves

https://carriekitchencreations.blogspot.com/2020/12/keto-mini-cranberry-pecan-loaves.html

Keto Friendly Fresh Cranberry Muffins

https://carriekitchencreations.blogspot.com/2020/12/keto-friendly-fresh-cranberry-muffins.html

(Mock Cherry) Cranberry Pie

https://carriekitchencreations.blogspot.com/2020/01/mock-cherry-cranberry-pie-absolutely.html

Super Simple & Festive Cranberry Pudding Cake (For Brunch & Dessert)

https://carriekitchencreations.blogspot.com/2015/11/festive-cranberry-cake.html

Note: I created this recipe to serve to family over the 4th of July holiday. These attractive and delicious gourmet bakery style muffins were a big hit!