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4th of July Blueberry Cranberry Muffins

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Muffins
Servings: 12 muffins
Author: Barbara Schieving



  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 cup blueberries fresh or frozen
  • 1 cup dried cranberries

Streusel Topping

  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 2 teaspoons vegetable oil
  • red white and blue sanding sugar, optional


  • Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
  • Prepare streusel topping: combine sugar and flour in a small bowl. Mix in oil with a fork until well combined and sandy; set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk and mix until well combine. Add flour mixture and stir just until blended.
  • Stir in blueberries and cranberries.
  • Divide batter evenly into 12 muffin cups.Sprinkle muffins with streusel topping. Sprinkle streusel topping with red, white and blue sanding sugar.
  • Bake for for 20 to 25 min, until a tester inserted into the center comes out clean. Remove from oven and cool for a few minutes in the pans.
  • Remove muffins from pans and cool on a wire rack.