Here’s a different spin on the blueberry muffin.
Adding sweet strawberries to these perfectly balanced the bits of blueberry tartness. The real question is: Are these muffins or are these cupcakes?
You be the judge.
Two-Berry Muffins
Ingredients
- 1/2 C softened butter (1 stick)
- 1 C sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 C milk
- 2 C flour
- 1 tsp baking powder
- 1/4 salt
- 2 C blueberries
- 2 C chopped strawberries
- 1 T flour
Instructions
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time and the vanilla.
In a small bowl, combine the flour, baking powder and salt together.
Add the flour mixture to the batter in three parts, alternating and ending with the milk.
Gently fold the berries into the batter.
Line a muffin tin with cupcake liners and pour batter into each, about 1/2 full. Sprinkle each top with a little bit of sugar.
Bake for 30 minutes at 350 degrees.
Preheat oven to 350 degrees.
