Fresh Cranberry-Blueberry Crumble Muffins

I love it when the fresh cranberries start showing up in the stores!  Gets me excited for the holidays and I start anticipating what new recipes I'm going to try this year.  I couldn't resist putting a bag of cranberries in my basket the other day, but then I needed to figure out what I was going to do with them.  Muffins are always a hit with the kids, so I figured I'd not only put fresh cranberries in them, but also some big frozen blueberries.  I wasn't sure how that would work, but they turned out super delicious and moist!


Fresh Cranberry-Blueberry Crumble Muffins
{recipe adapted slightly from Keep your diet real}


INGREDIENTS: {makes 12 muffins}

• 6 Tbsp. unsalted butter, melted
• 1/3 cup plain yogurt, or milk
• 1 large egg
• 1 large egg yolk
• 2 tsp. vanilla extract
• zest of 1/2 lemon
• 1 1/2 cups all-purpose flour
• 1/4 cup flaxseed meal {optional}
• 3/4 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup fresh cranberries, roughly chopped
• 1 cup frozen or fresh blueberries
• small amount of flour & sugar to toss berries in

For Topping:

• 2 Tbsp. cold unsalted butter
• 1/2 cup flour
• 4 Tbsp. brown sugar
• zest of 1/2 lemon

DIRECTIONS:

Preheat oven to 375 degrees.  

Line a muffin pan with paper liners.  Melt the butter in microwave and let cool slightly.  In a medium bowl, combine the chopped fresh cranberries and blueberries and toss with a couple tablespoons on flour and sugar.  This will help keep the fruit from bleeding into the muffin. Whisk yogurt, egg, yolk, and vanilla in a small bowl, then add cooled butter.  Whisk together the flour, flaxseed meal, sugar, baking powder, and salt in a large bowl.  Add the yogurt mixture and stir until just combined {don't stir too much}.  Gently fold in the cranberries and blueberries.  Divide the batter evenly among muffin cups.  

Combine the crumble topping in a separate bowl and rub with fingertips until it resembles "crumbles" then gently press down on muffin tops before placing into the oven.  

Bake for 15-20 minutes or until a toothpick inserted comes out clean.  Cool slightly before serving.