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Cranberry Muffins with Blueberries

Posted on December 4, 2012 by Webdev


2 cups gf flour
2/3 cup sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup Craisins
1/4 cup fresh blueberries
2 teaspoons orange zest
1 teaspoon vanilla
2 large eggs, lightly beaten
1 Tablespoon sugar


Preheat the oven to 400 degrees F. Lightly grease muffin tins.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well combined. In a separate bowl, combine buttermilk, butter, Craisins, blueberries, orange zest, gf vanilla and egg. Add buttermilk mixture to dry ingredients. Stir until just combined. Spoon into muffin tins. Sprinkle with sugar.

Bake for 18-20 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove from muffin pan and cool on a rack.


*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.


Posted in: GFCF

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