Ingredients

• 1/2 cup dried cranberries
• 1 1/2 cups plus 1 1/2 tablespoons flour, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 2/3 cup Greek yogurt
• 3/4 cup blueberries

Directions

1. Adjust oven rack to center position and preheat oven to 375°F. Place cranberries in a small bowl and cover with boiling water; set aside. Line 16 muffin cups with paper liners or grease with butter.

2. In a small bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together melted butter and sugar. Whisk in vanilla and eggs. Add yogurt and whisk until smooth. Fold dry ingredients into wet ingredients using a rubber spatula.

3. Drain cranberries. In a small bowl, combine cranberries, blueberries, and remaining 1 1/2 tablespoons flour. Toss to coat berries. Gently fold berries into batter. Fill each muffin tin 2/3 full with batter. Bake until golden and a cake tester inserted into the middle of a muffin comes out clean, about 18 minutes. Let muffins cool 3 minutes then transfer to a wire rack to finish cooling.

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