Our sweet, tart, bright and warm Vegan Cranberry Blueberry Muffins are bursting with flavor! Made with fresh cranberries and blueberries, they’re full of vitamin C and antioxidants.
Tart and tangy cranberries and sweet, plump blueberries make the perfect pair. Their flavors compliment each other, their colors look like shiny rubies and sapphires trying to burst through the tops and sides of the muffins. They look as good as they taste, and they’re the perfect Christmas morning muffins.
As cranberry season comes to a close, we’re trying to consume them as often as we can. We love them as a sauce, in French Toast, quick bread, salad, cookies, compote, and in salad dressing. And of course, we love them in muffins.
When you put cranberries and blueberries together in one fruit filled muffin, it’s beyond good. There is so much flavor and texture, and there are a lot of antioxidants and vitamins from those two superfoods. Did you know that blueberries are an anti-inflammatory? If you have a lot of inflammation, you should try and eat some blueberries on a regular basis. Cranberries are also something we should all eat more of. They’re filled with phytonutrients and they are beneficial to cardiac health.
Our muffins with cranberry and blueberries have both of these powerhouse fruits, so they’re good to eat and they’re good for you. Oh, I almost forgot, they also have toasted pecans in them, which adds even more health benefits and a nice buttery flavor and crunch.
HOW TO MAKE MUFFINS WITH CRANBERRY AND BLUEBERRY
First – Chop and toast the pecans and chop the cranberries.
Second – Prepare the flax egg and whisk the dry ingredients together.
Third – Whisk the wet ingredients together
Fourth – Make a well in the flour mixture and pour the wet ingredients in the center of the well. Fold until almost combined. Fold in the cranberries, fold in the pecans, fold in the blueberries.
Fifth – Fill the muffin tins ¾ full, sprinkle the tops with cinnamon sugar, and bake for 15 minutes, or until a wooden toothpick comes out clean when inserted in the center.
You can also make this into a coffee cake if you like. Just spread the batter into a 9-inch pan and bake for 25 minutes, or until a wooden toothpick comes out clean when inserted in the center of the cake.
Make these and our Veggie Frittata for breakfast on Christmas morning and let us know what you think. We love hearing from you!
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Tangy cranberries and sweet blueberries with crunchy pecans make the perfect muffins for a busy weekday or a leisurely weekend brunch.
- ½ cup chopped toasted pecans
- ¾ cup chopped cranberries
- ¾ cup fresh blueberries
- 1 tbsp ground flax seed plus 2 tbsp (30 ml) hot water, whisked until creamy
- 1 ½ cups all-purpose flour
- ½ cup oat flour
- 1/4 cup sugar
- 3 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground sea salt
- 1/8 tsp ground ginger
- 1 ½ cups unsweetened almond milk or any plant-based milk
- 3 tbsp juice from and orange
- Zest from half and orange
- 2 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- Cinnamon sugar optional
Preheat oven to 385°F (196°C) and grease and flour a muffin pan or a 9-inch (22 cm) pan, any shape.
Chop the pecans and toast in the oven for about 5 to 8 minutes. Watch them carefully so they don’t burn.
In a large mixing bowl, whisk the dry ingredients until well combined.
In a medium bowl, whisk the wet ingredients until smooth and creamy. Us a small immersion blender to get the best results.
Make a well in the center of the flour mixture and add the wet ingredients. Fold the wet and dry ingredients until almost combined. Add the nuts and cranberries and fold. Add the blueberries and gently fold until combined. Fill the muffin tins ¾ of the way full and sprinkle the tops with cinnamon sugar.
Bake for 15 minutes or until a wooden toothpick comes out clean when inserted in the center. If you make a coffee cake, bake for 25 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 15 minutes before cutting if you make the coffee cake.
The Nutrition Facts are an estimate only.