Cranberry Blueberry Muffins

Adapted from

  • 2 cups unbleached flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup fat-free milk
  • 1 whole egg
  • 3 tbsps olive oil
  • 4 ozs dried cranberries
  • 4 ozs frozen blueberries, thawed
Preheat oven to 400. Prepare 12 standard muffin pans with cooking spray; set aside. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, egg, and oil until combined. Stir in cranberries and blueberries. Mix until all is moistened. Fiil muffin pans 2/3 full with batter. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
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Posted: 7/26/2012
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 4.39
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 213
Calories from Fat 37 (18%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0.7g 3%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 16g 5%
Sodium 291mg 12%
Potassium 6mg 2%
Total Carbohydrate26g 9%
Dietary Fiber 1g 4%
Sugars 24g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.