Double Berry Muffins

A delicious breakfast and snacking muffin.
Serves 12 Muffins | 


2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup dried cranberries
1/2 cup fresh blueberries, rinsed and dried
2 teaspoons sugar


  1. Preheat oven to 400 degrees F. Grease a 12-cup muffin tin.
  2. In a medium-sized mixing bowl, combine flour, sugar, baking powder and salt.
  3. In a small bowl, combine egg, milk and oil.
  4. Add the liquid ingredients to dry ingredients, stirring until dry ingredients are just moistened.
  5. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter; sprinkle muffins with remaining 2 teaspoons of sugar.
  6. Bake for 20 to 25 minutes or until muffins are golden brown; remove from pan and let cool on wire rack. Serve warm.
Season: Fall
Course: Dessert
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