If you’ve visited our local foods Café + Corner Store at the corner of Main Street and Bayley Street in downtown Pawtucket, you already know about our tasty house-made baked goods — made from scratch daily in our kitchen. Our weekly favorites include chocolate chip cookies, lemon-thyme-yogurt pound cake filled with Wards Berry Farm raspberry jam, and our local blueberry-cranberry muffins.
Harvest Kitchen Blueberry-Cranberry Muffins
Tired of winter? Try our muffin recipe for a sweet-tart berry flavor that’ll transport you to warmer weather!
Local Sourcing
In New England, we are lucky to be in a region where locally grown cranberries and blueberries abound! Though you won’t find fresh berries this time of year, consider replacing them in your wintertime recipes with dried or frozen berries. These can often be found in the grocery store. Or to source your berries at a farmers market, farm stand, or other marketplace — use The Local Food Guide to:
Check out the RI Harvest Calendar to learn more about when berries and other produce come into season in our region!
Ingredients
2 c. all-purpose flour
2 tsp. baking powder
1-2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. sour cream or plain yogurt — room temperature
2 eggs — lightly beaten at room temperature
1 c. sugar
8 Tbsp. (1 stick) butter — softened
1 c. blueberries
1 c. cranberries
Preparation
- Preheat oven to 350 degrees. Lightly spray muffin tin, then place muffin liners in each cup.
- In a large bowl, gather all of your dry ingredients and mix or sift together. Your dry ingredients are: flour, cinnamon, baking powder, salt and nutmeg.
- In a separate bowl, whisk together the sour cream (or plain yogurt) and eggs.
- In another bowl (ideally the bowl of an electric mixer), beat together sugar and butter until creamy.
- Mix one-quarter of the dry ingredients into the butter and sugar mixture. Beat in one-third of the sour cream mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. DO NOT OVER-MIX!
- Fold in the berries.
- Fill each muffin cup with batter (about two-thirds full).
- Bake approximately 20 to 25 minutes, until golden brown on top. Insert a toothpick into the center of a muffin — if the toothpick comes out clean, the muffins are done.
- After they are done baking, let the muffins cool for 5 minutes.
Stay tune for our new spring menu, new ingredients, and plenty of tasty new treats to come from Harvest Kitchen!
