Yummy Berry Muffins

Name: Yummy Berry Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour (I use 1 cup white and 1 cup wheat); 3/4 cup sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup milk; 1/2 cup vegetable oil; 2 eggs; 1 1/2 cups berries (any type you want or a combination...I like a blueberry and raspberry combination. Fresh is best but)

Submitted by Shiraz

"This recipe is so good and easy too. I love to have them on Saturday mornings with my coffee!"

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photo by fluffystew

Ready In:: 30mins
Ingredients:: 9
Yields:: 12 muffins

ingredients

2 cups all-purpose flour (I use 1 cup white and 1 cup wheat)
³⁄₄ cup sugar
2 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon baking soda
¹⁄₄ teaspoon salt
1 cup milk
¹⁄₂ cup vegetable oil
2 eggs
1 ¹⁄₂ cups berries (any type you want or a combination...I like a blueberry and raspberry combination. Fresh is best but)

directions

Mix dry ingredients together.
In a separate bowl, mix milk, oil, and eggs.
Stir into dry ingredients.
Mix until just blended.
Don't mix until smooth, batter should be a little lumpy.
Fold in berries.
Divide mixture evenly into greased large muffin tins.
Bake in a preheated 400 degree oven 15-18 minutes or until toothpick comes out clean.

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Reviews

These are sooooo good! I made them for breakfast yesterday and my dad said they were the best muffins he's ever had! I used fresh picked raspberries from my backyard, which were sweet enough to use on their own. I'll definitely be using this recipe again!

fluffystew
Delicious and so easy! I mixed the dry stuff together at home and then brought it up to the cabin - just add the wet stuff and some berries from a local fruit stand and presto- fresh-baked muffins! Thank you so much for this easy recipe, I will use again and again.

Tanya Pants
Very nice muffins! I used all white flour, as I didn't have any whole wheat in the house. I had a bag of frozen mixed beries (blueberry, blackberry, & raspberry) & used them. Got a bit of a wierd blue color to the muffins because I didn't rinse the berries well enough, but that's no fault of the recipe! I also used buttermilk instead of the milk as I had some I needed to use up. The directions were clear, it was easy to put together, & the result was yummy muffins for breakfast! Thanks, SF Girl.

Judy from Hawaii