Berries were on sale this week, and I couldn’t resist. It’s prime time for berry picking and they taste so much better in June than they do in October. Just a fact of life. So I had an abundance in my fridge and needed to do something with them before throwing most in the garbage.
Blueberry raspberry cinnamon muffins anyone?
- 1 3/4 cup flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 – 1/2 tsp cinnamon (more if you like it, less if you want a hint of it)
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 cup blueberries
- 1/2 cup raspberries
Preheat your oven to 400. Combine the first five ingredients together and make a well. In a separate bowl, whisk the egg, milk and oil together. Pour into well and mix until ingredients are combined. Add blueberries and raspberries (they raspberries will break up a bit, this is okay).
Using an ice cream scoop, scoop out balls of dough and plop into a greased muffin pan. I made about 10, but you can make the batter stretch to 12.
Bake for 20 minutes.
Let cool for 5 minutes and then transfer to a wired rack.