Gram’s Cranberry Muffins

  • Yield 1

This is a moist, full-flavored muffin, perfect during the fall season. The buttermilk adds a tart, creamy flavor; and if you aren't a fan of cranberries, substitute blueberries.


1 cup chopped fresh cranberries
1 egg
1/4 cup canola oil
3/4 cup buttermilk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
Cinnamon and sugar


  1. Preheat the oven to 400 degrees.
  2. Chop cranberries in half
  3. Beat egg, oil and buttermilk together in a large bowl.
  4. Mix all dry ingredients together and add to egg/buttermilk mixture. Stir in cranberries (don’t over mix).
  5. Spoon into greased (12-count) muffin pan. Sprinkle with cinnamon and sugar on top and bake for 25 minutes.

Recipe reprinted with permission from Julie Hoffman, College Cooking with Julie (Julie Hoffman, 2009)