I find myself making muffins quite often at my house since I am quite the snacker in the family. If I know I have a batch of muffins made at home I won't bother buying the expensive ones at coffee shops or grocery stores. I believe that muffin recipes should be kept simple since they're meant to be a quick snack/treat. This muffin recipe is just that - simple. I combine two yummy berries in this muffin -cranberries and blueberries; and I also make the addition of lemon zest to help perk up the berry flavours even more. These baked treats will get you through to your next meal. Yum!

Makes about 16-18 muffins or 12 large ones

Preheat the oven to 400 Degrees F.
Baking time: 25-30 minutes


  • 2-1/2 cups all-purpose flour
  • pinch of salt
  • 1/2 tsp baking soda
  • 1-1/2 tsp baking powder
  • 3/4 cups granulated sugar
  • zest of one lemon
  • 2 eggs, beaten
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice)
  • 1/2 cup butter or margarine
  • 3/4 cup fresh or frozen blueberries
  • 3/4 cup fresh cranberries (roughly chopped)

1. Preheat the oven to 400 F and line the muffin pan with paper muffin cups. In a large bowl, cream together the sugar and butter. Add and stir in the buttermilk and eggs.

2. Stir in the all-purpose flour, salt, baking soda, and the baking powder. Add in the zest of lemon as well and start gently mixing the ingredients altogether. Mix in the 3/4 cup of coarsely chopped cranberries and the 3/4 cup of blueberries.

3. Using an ice cream scoop or two spoons, dollop the muffin batter into each muffin cup about 3/4 of the way full. Place it into the oven and bake it for about 25 minutes or until lightly golden brown. Cool for a good 30 minutes before eating.

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