These muffins are incredibly easy to make, from scratch, and super delicious.
Here's what you'll need:
3 cups of all purpose flour
4 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
2 large eggs (room temp)
1/2 cup of granulated sugar
1/2 cup of light brown sugar
1 cup of milk (room temp)
1/2 cup of vegetable oil
1 teaspoon of vanilla extract
1 cup of fresh raspberries
1 cup of fresh blueberries
*we add extra berries because we like them filled with the fruit! Extra yummy that way.
Coarse sugar to sprinkle on top.
*this just adds a little extra golden color on top and crunch of sweetness.
Directions:
Preheat your oven to 425F then begin to mix your ingredients.
First you'll mix together flour, baking powder, salt, and cinnamon in a large bowl. Mix for around 30 seconds or until they are all even combined then set aside.
In another bowl mix together eggs, granulated sugar, and brown sugar until combined. Then wisk in the milk, oil, and vanilla extract.
Fold the wet ingredients into the dry ingredients until completely combined. Your batter should be very thick.
Then very gently fold in your berries.
Spoon the batter into your muffin liners, fill them all the way to the top. Using some of the berries you have left over, press a couple into the tops of the muffins and sprinkle the coarse sugar on top of each muffin.
First you'll bake the muffins at 425F for 5 minutes. Then turn your oven down to 375F, keeping your muffins in the oven, and bake for 22-25 minutes or until tops are a light golden brown.
Then unwrap your muffin liner and enjoy! These are even more delicious heated up with a little bit of butter on top.
You can store the muffins for up to 5 days or you can freeze whatever you don't eat for up to 3 months.
*this recipie yeilds about 16-18 muffins.
I hope y'all try it out and let me know how you like them!
Thank y'all for reading and happy baking, y'all!
