Are these not the prettiest muffins you’ve ever seen?! Swirling the blueberry/cranberry sauce into the batter was the best part… Aside from eating them, of course.
My wooden spoon is definitely stained for good, but I think it’s kind of awesome so I don’t really care! 🙂I drizzled more of the berry sauce on top, mixed with a little powdered sugar to make sort of a glaze. I wanted it to still be tart and not too sweet, which is why it looks pretty similar to the swirls in the photos above. If you’d like a sweeter, more opaque glaze, just add more powdered sugar! Honestly though, this sauce is the prettiest cranberry color and has me feeling all kinds of inspired! I can just see the possibilities now…
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- For the Batter:
- 2 c flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c sugar
- 2 large eggs
- 1 c plain Greek yogurt
- 1/3 c milk
- 1/2 c vegetable oil
- 1 tsp vanilla extract
- 1 c blueberries, tossed with a Tbsp flour For the Berry Swirl and Glaze:
- 12 oz bag cranberries
- 1 c blueberries (fresh or frozen)
- 1/3 c sugar
- 1-2 c powdered sugar For the Crumb Topping:
- 2 Tbsp sugar
- 2 Tbsp brown sugar
- 2 Tbsp melted butter
- 3 Tbsp flour
- Pinch of salt
- Preheat oven to 400 degrees. To make the batter: In a medium bowl, beat together eggs, yogurt, milk, oil, and vanilla. In a separate bowl, whisk dry ingredients together (flour, baking powder, salt, sugar). Stir the dry ingredients into the wet until just combined. Toss blueberries with a Tbsp of flour in the dry ingredient bowl. Fold blueberries into batter.
- To make the swirl: In a medium saucepan, bring water, cranberries, blueberries, and 1/3 c sugar to a boil, stirring constantly. Reduce heat to low and simmer for about 5 mins until sauce starts to thicken. Break down the berries as you stir. Set aside 1/4 cup of sauce for the glaze. Once it has cooled, blend in a blender until smooth (add a bit of liquid if needed). Whisk in powdered sugar as needed until desired glaze consistency forms.
- To make the crumb topping, mix ingredients together with a fork until they form a sandy consistency.
- Scoop batter into a lined or greased muffin pan. Swirl a heaping teaspoon of berry sauce into each cup of batter, then top with crumb topping.
- Place muffins in oven and reduce heat to 375 degrees. Bake for about 20 mins until toothpick inserted in the center is clean aside from a few moist crumbs. Let cool, then drizzle glaze on muffins. *Notes: I added less than a cup of powdered sugar to my glaze so it would be more tart. There will be quite a lot of blueberry-cranberry sauce leftover, which is great mixed into oatmeal or yogurt. You can half the sauce recipe if you don’t want leftovers.