Strawberry Blueberry Muffins
Ingredients
Scale
- 3 Cup flour (all purpose)
- 1 ⅓ Cup sugar (granulated)
- 3 Teaspoon baking powder
- ½ Teaspoon salt
- 2 Large eggs
- ⅔ Cup oil (vegetable, avocado, etc.)
- ⅔ Cup milk
- 1 ½ Teaspoon vanilla extract
- 1 Cup blueberries (fresh)
- 1 Cup diced strawberries (fresh)
- ¼ Cup brown sugar
- ¼ Cup sugar (granulated)
- ⅓ Cup flour (all purpose)
- ¼ Cup butter (softened – not melted)
- 1 Teaspoon cinnamon
Instructions
- Preheat oven to 350.
- In a bowl stir together flour, sugar, baking powder and salt. Set aside.
- In a separate bowl whisk together eggs, oil, vanilla extract and milk.
- Stir together wet and dry ingredients. Fold in berries.
- Fill lined cupcake pan full with batter (batter will be thick). Fill the pan just to the top!
- Combine topping ingredients with a fork to create a crumb. Top muffins with crumb and bake 25 to 30 minutes or until a toothpick comes out clean from the center when poked.
- Let cool 5 minutes in pan before removing.