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.