Our sweet, tart, bright and warm Vegan Cranberry Blueberry Muffins are bursting with flavor!
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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