These wholesome berry muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, and baking soda.
Ensure the dry ingredients are well mixed to distribute the leavening agents evenly.
In another bowl, whisk together the yogurt, applesauce, egg, and brown sugar until smooth.
Whisking the wet ingredients well helps to incorporate air, making the muffins lighter.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to prevent the muffins from becoming dense.
Fold in the blueberries and dried cranberries gently.
Coating the berries in a little flour before adding them can prevent them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a few minutes early to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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