Moody's Blueberry-Raspberry Muffins
- Reviews 5
Ready In: 40 mins
Yields: 12 muffins
Ingredients
- 1⁄2 cup canola oil or 1⁄2 cup vegetable oil
- 2 1⁄4 cups flour, plus
- 1 tablespoon flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2⁄3 cup sugar, plus
- 2 tablespoons sugar, for topping
- 2 eggs
- 1 cup milk, plus
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1⁄2 cup fresh blueberries
- 1⁄2 cup fresh raspberry
Directions
- preheat oven to 375 degrees F.
- grease a standard 12-hole muffin tin.
- Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
- In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
- Reduce speed to low. Add milk and vanilla just til blended.
- Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy).
- Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
- Fill each hole in muffin tin until almost to the top.
- Sprinkle the muffin tops with remaining 2 Tbs. sugar.
- Bake for 20- 25 minutes until light golden brown.
- Let pan cool then gently remove muffins.``.
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