A combination of cranberries and blueberries are the trademark of these New England muffins.
- 1/2 cup dried cranberries
- 1 1/2 cups plus 1 1/2 tablespoons flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2/3 cup Greek yogurt
- 3/4 cup blueberries
Adjust oven rack to center position and preheat oven to 375°F. Place cranberries in a small bowl and cover with boiling water; set aside. Line 16 muffin cups with paper liners or grease with butter.
In a small bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together melted butter and sugar. Whisk in vanilla and eggs. Add yogurt and whisk until smooth. Fold dry ingredients into wet ingredients using a rubber spatula.
Drain cranberries. In a small bowl, combine cranberries, blueberries, and remaining 1 1/2 tablespoons flour. Toss to coat berries. Gently fold berries into batter. Fill each muffin tin 2/3 full with batter. Bake until golden and a cake tester inserted into the middle of a muffin comes out clean, about 18 minutes. Let muffins cool 3 minutes then transfer to a wire rack to finish cooling.
Whisk, rubber spatula, standard size muffin tin, muffin liners (optional)