Both sweet and tart, our Very Berry Muffins are sure to brighten up even the dreariest of mornings. The sweet blueberries and the tart fresh cranberries are such a wonderful combination for this holiday season. This recipe makes a large batch of 24, making it perfect for all the family gatherings coming your way!

Is it better to use fresh or frozen blueberries for muffins?

In this particular recipe, we advocate for fresh blueberries over frozen. The reason for this is because frozen blueberries will almost “melt” when you bake the muffins because their skin becomes more fragile after freezing. Fresh blueberries will be more intact after baking and will sometimes and have almost a bursting effect when you bite into them.

Can you freeze muffins?

Absolutely! However, first you’ll want to cool muffins completely before wrapping and freezing. To freeze, be sure to wrap securely in foil or freezer wrap, or place in air tight freezer bags. Muffins can be stored frozen for up to 3 months!

Ingredients for Very Berry Muffins:

• 1 Cup butter
• 2 C sugar
• 4 Eggs
• 2 tsp. vanilla
• 4 C flour
• 1 C Milk
• 4 tsp. baking soda
• 1 tsp. salt
• 4-5 C fresh cranberries and blueberries

How to make our Very Berry Muffins:

Cream butter and sugar in large mixing bowl.

Add all four eggs, one at a time and the vanilla. Blend throughly.

Combine flour, baking soda and salt in a separate bowl.

Slowly add both the milk and the flour mixture to the egg mixture, alternating between the two. (The batter will be very thick.) We typically add some of the flour to the eggs and stir, then add some of the milk. Add until all ingredients are combined. Blend well.

Fold in berries gently. This should be done by hand. If you throw your fresh berries in the mixer, they will rupture and you won’t get nearly as good of a flavor with the finished product. You stir until the fruit is just barely coated by the batter.

Grease muffin tins. Be sure to do this EVEN when using the paper cups. The reason for this is because these muffins have great shape and HUGE muffin tops! You don’t want them to stick to the tin!

Sprinkle the top of the muffins generously with sugar and bake in a preheated oven at 425 F oven for 10 minutes.

After 10 minutes of baking, turn oven temperature down to 375 F and bake an additional 15 minutes until muffins are done in the center and a nice rich, golden brown coloring on top.