Cranberry Muffin

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  • 1 1/2 cups flour with sifted yeast
  • 1/2 cup brown sugar
  • 3/4 cup fresh blueberries
  • 1 lightly beaten egg
  • 3/4 cup milk
  • 90 g butter, melted
  • 1 teaspoon grated lime rind optional


  1. Mix the flour, sugar and blueberries in a bowl. In a separate bowl, beat the egg, milk and butter lightly.

  2. Pour the liquid ingredients into the flour and stir with a spoon until the ingredients combine, do not mix too much.

  3. Spray muffin pans with cooking spray and fill muffin pans with mixture, level with top.

  4. Bake at 200 ° C for 15 minutes, until the muffins come out when lightly touched.

  5. Let cool for 5 minutes on a rack.


Do not over mix the muffins, as they can become hard and rubbery.

It is best eaten the same day, but will be stored in an airtight container for a couple of days.


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