Cranberry-Blueberry Muffins

These yummy muffins were a recipe I adapted from December's Homemakers magazine issue Sweet and Sour Bran Muffins. I made a few changes because of the ingredients I had at home. You could use any berries you have. They're really good right out of the oven and quick to make up. Perfect for breakfast.

1 cup all purpose flour
3/4 cup Red Fife** flour (or whole wheat)
3/4 wheat germ
1/2 packed brown sugar
1 tbsp baking powder
1/4 salt

1 cup milk
1/4 vegetable oil
1 egg
juice of half a lemon + about tbsp of lemon zest

1/2 cup frozen cranberries (thawed & chopped)
1/2 cup frozen blueberries

Whisk dry ingredients together. Mix wet ingredients separately. Stir both together until combined. Fold in berries. Put batter in muffin cups. Bake in 350* F oven for 35 mins. Makes 14 muffins.

**I used Red Fife because that's what I had. It is similar to Whole Wheat. The recipe calls for Whole Wheat.

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  1. Those really do look easy to make. And perfect for a weekend breakfast or brunch. I pretty much always have those ingredients in the house.


  2. hmm...had to google Red Fife flour.

  3. I really like the idea of blueberries and cranberries together. I'm going to try your recipe. I love a good muffin.

  4. Those look fabulous! Thanks for sharing the recipe.

  5. My youngest daughter ('Princess Blueberry') would love these...maybe I could even get her to bake them! I've got wheat flour, but need to look up Red Fife.

  6. Mmmm, any kind of cranberry muffins are my favourites - especially at this time of year! These look delicious!

  7. I'm a muffin addict, and these look delicious!

  8. I love muffins and finding new recipes for them...thanks for sharing!

  9. These sound yummy and fairly healthy too; thanks


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