Skip to content

Cranberry Muffins

Cranberry Muffins
Cranberry Muffins

I was scrolling through my Pinterest boards the other day and realized I have few gluten-free muffin recipes on my blog.

So what do I do? I get busy in the kitchen creating a new gluten-free muffin recipe.

Cranberry Muffins

With it being the beginning of December and the start of holiday season I decided to work on a gluten-free muffin recipe that had cranberries in them.

Cranberry Muffins

These gluten-free muffins are easy to make and remain soft and fluffy for at least 4 days. That to me is a great muffin recipe.

Cranberry Muffins


  • 2/3 cup canola oil
  • 2 large eggs
  • 1/2 cup Swerve brown sugar sweetener
  • 1 cup gluten free flour blend (1 to 1)
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 cup milk
  • 1/2 cup fresh cranberries (chopped)


  • Preheat oven to 350 degrees.
  • Line a muffin tin with 9 paper liners.
  • In a stand mixer add the oil, eggs and sweetener and beat well.
  • Add the dry ingredients and mix on low/medium speed.
  • Add the milk and beat again for a minute.
  • Stir in the cranberries.
  • Batter is quite runny.
  • Fill muffin liners 3/4 full with batter.
  • Bake for 22-25 minutes.Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Cranberry Muffins