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Recipe: Cranberry Blueberry Muffins
This morning, I whipped up a batch of muffins loosely based on the recipe in the Joy of Cooking. I adjusted the seasoning to make for a more spicy base and am really happy with it! The muffins are not exactly healthy, but with skim milk, not as bad for you as store-bought muffins are likely to be. Plus, they’re fun and easy to bake. Pretty much the only rule is to not overmix the batter.
Preheat the oven to 400. Lightly oil or line a 12-muffin pan and set aside.
In a large bowl, whisk together:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
In another bowl, whisk together until just combined
- 2 large eggs
- 1 cup skim milk
- 2/3 cup sugar
- 6 tablespoons (3/4 stick) melted unsalted butter
- 1 teaspoon vanilla
Add 3/4 cups frozen blueberries and 1/2 cups frozen cranberries to the dry mixture, then pour in the wet mixture. Be careful to not overmix. Use a spatula, fold in the ingredients until just combined and evenly moistened. The batter should be quite lumpy.
Fill the muffin tin evenly as possible. (I’m terrible at this part!)
In a small cup, mix together 1 tablespoon sugar and 1 tablespoon cinnamon. Sprinkle evenly on top of the batter.
Bake 18-20 minutes or until a toothpick stuck into a few muffins comes out clean. You don’t want the muffins to still be gooey in the middle.
Wait a few minutes for the muffins to cool in the pan, then move to a wire rack to finish cooling.
Enjoy! These are best the day they’re made.
