Cranberry-Blueberry Muffins


Inspired by the delicious cranberry-blueberry muffins we had at Woolfie’s Bakery in Dennisport, MA. Here is my “copycat” recipe of light buttermilk muffins packed with whole cranberries and fresh blueberries and topped with a sprinkling of turbinado sugar for a nice crunchy muffin top!


  • 1/4 cup of unsalted butter at room temperature
  • 3/4 cup of granulated sugar
  • 2 large eggs
  • 1 1/2 cups all purpose flour, sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup 1% buttermilk
  • 1/2 tsp vanilla extract
  • 1 cup whole frozen cranberries
  • 1 cup fresh blueberries
  • Turbinado sugar to top muffins (optional)


  1. Line a regular 12 cup muffin tin with paper liners and pre-heat the oven to 350 degrees.
  2. In a large bowl of an electric mixer cream butter and sugar until light and fluffy. Add the 2 eggs and combine well.
  3. In another large bowl sift together the flour, baking powder, baking soda and salt.
  4. Add flour mixture into the egg mixture, alternating with the buttermilk in three additions. Combine gently, do not overmix.
  5. Add in the vanilla.
  6. Fold in the cranberries and blueberries by hand.
  7. Using a large cookie scoop divide batter evenly into the 12 paper liners.
  8. Sprinkle some turbinado sugar evenly over the 12 muffins if desired.
  9. Bake for 20-25 minutes until lightly golden and a toothpick comes out clean. Let cool 5 minutes and then transfer muffins to a cooling rack to cool completely.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s