This month the Crazy Cooking Challenge is all about the Blueberry Muffin. And to be honest, I almost sat this one out. Because I was scared to try to make muffins in my crock-pot. I’ve seen what Lady Katie can do with a Crock-Pot Cheesecake and Lady Sarah showed us you can make cupcakes in the crock. But I’ve never been a big “baker” as it is so I didn’t want to screw up royally in front of all of you! However, I found a really great looking recipe for Sugar-Crusted Raspberry-Blueberry Muffins on Kitchen Meets Girl and I figured I would give it a whirl. I loved that they had fresh raspberries AND blueberries oh AND chocolate.  I know mine aren’t as pretty as Ashley’s and they aren’t really “sugar crusted” though I put sugar on top but they taste delicious either way. If you’re thinking “Well why would I make muffins in the crock-pot?” my main reason is that you can make these in the summer without heating up your kitchen with your oven.

So now maybe I won’t be scared to try a dessert in my slow-cooker! Well I said maybe…Please check out the recipe below and let me know what you think. Then make sure and visit the other bloggers recipes for the Crazy Cooking Challenge. I know they will not disappoint! If you are a blogger and want to join all the crazy fun, check out Moms Crazy Cooking for details!

Crock-Pot Raspberry Blueberry Muffins

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 10 Large Muffins

Crock-Pot Raspberry Blueberry Muffins


2 Cups All-Purpose Flour
3/4 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Stick Unsalted Butter, Melted
3/4 Cups Whole Milk*
1 Large Egg
1/4 Teaspoon Vanilla Extract
1/2 Cup Mini-Chocolate Chips
3/4 Cup Raspberries
3/4 Cup Blueberries
Jumbo Muffin Cups with foil and paper.


  1. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt.
  2. Add the butter and combine.
  3. In a second bowl, mix together the milk, egg, and vanilla.
  4. Gradually add the milk mixture to the flour mixture and stir until combined; the batter will be lumpy.
  5. Stir in mini chocolate chips.
  6. Toss the berries with the remaining 1/4 cup flour in a bowl.
  7. Gently fold the berry mixture into the batter.
  8. Fill each muffin cup 3/4 full.
  9. Place about 6 ounces water in bottom of crock-pot.
  10. Fold a piece of foil in half so that it can fit in the bottom of the crock and fold up edges making a rim so that the water will not be able to get on the foil. Spray with a little Pam.
  11. Place foil in crock, avoiding getting water on top and muffin cups on top of foil.
  12. You should be able to fit 5 jumbo muffin cups if you are using a 6.5 quart crock-pot.
  13. Sprinkle each muffin with a little of the remaining sugar.
  14. Add another folded piece of foil on top of those and place remaining muffin cups on top, spraying foil with Pam first.
  15. Sprinkle those muffins with a little sugar as well.
  16. Cover and cook on high for 2 1/2 – 3 hours.
  17. Muffins are done when a knife inserted in the center comes out clean.
  18. Let cool before trying to remove from crock.


The one thing I am discovering about making muffins in the crock is the will not have that “crown” you may be used to. I did a test batch with a boxed mix and those didn’t have the crown either.

You can also make the second layer of muffins separately either later or in a second crock.

*I used skim milk.