Whole Wheat Berry Muffins


A few months ago, I found some fresh cranberries on sale for $1.99 at Kroger. I kept them in my freezer for a while, periodically adding them to my oatmeal. My intention was to use them in muffins because I love the Vegan Cranberry Muffins at the Sprouts Market. Baking is not really my thing so I was a little reluctant. However, I finally mustered up the courage to give baking from scratch a try, and these were pretty good.  Any other first time bakers? Give this simple recipe a try and comment below to let me how your muffins turn out! Note: these are not vegan as they contain eggs. I will try vegan next time...



  • 1/3 cup sugar

  • 1/4 cup canola oil

  • 1 pinch of salt

  • 1  3/4 cup of almond milk

  • 1 egg

  • 1 tsp of mayo

  • 1  3/4whole wheat pastry flour

  • 1/2 tsp nutmeg

  • 1 tsp Cinnamon

  • 1/2 tsp Baking powder

  • 1/4 tsp Baking soda

  • 1/2 cup cranberries

  • 1/3 cup of blueberries

  • 1/3 cup brown sugar

  • 2 tablespoons melted butter

  • 1 tablespoon of granulated or raw sugar


  1. Preheat oven to 375 degrees
  2. Line muffin pan with liners or cooking spray
  3. Mix your wet ingredients, oil, almond milk, vanilla. Whisk egg separately and then add to this mixture.
  4. In a separate bowl, mix 1 1/2 of wheat flour, cinnamon, salt, baking powder, and baking soda.
  5. Add dry ingredients to wet ingredients and stir until mixture is combined.
  6. Add cranberries and blueberries and mix.
  7. Add batter to muffin cups, until the cups are about 1/2 full
  8. In a separate bowl mix remaining 1/4 cup of wheat flour, brown sugar and melted butter. Sprinkle to the top of the muffin batter in each cup.
  9. Place in oven for about 20 minutes or until golden brown.
  10. cool and enjoy