Ingredients
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1/2 cup canola oil or 1/2 cup vegetable oil
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2 1/4 cups flour, plus
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1 tablespoon flour
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1 tablespoon baking powder
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1 teaspoon salt
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2/3 cup sugar, plus
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2 tablespoons sugar, for topping
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2 eggs
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1 cup milk, plus
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2 tablespoons milk
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2 teaspoons vanilla extract
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1/2 cup fresh blueberries
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1/2 cup fresh raspberry
Instructions
- 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.``.