This Strawberry Raspberry Muffin Recipe makes scrumptious muffins for snack, breakfast, lunch or for brunch!
Why not make a batch, or two, and freeze the ones you do not eat fresh, to take along in your lunch bag?
You can use fresh or frozen berries to make these muffins.
You can also substitute the raspberries and the strawberries for different berries of your choice, such as blackberries.
Berries are full of nutrients and they are very high in antioxidants, so including berries in your muffins makes berry healthy muffins.
Note - If you are using frozen berries, thaw them in a strainer, and discard the excess liquid. Measure after berries have thawed.
1/2 cup fresh or frozen raspberries 1/2 cup fresh or frozen strawberries
2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
1/2 cup whipping cream (not whipped)
1/2 cup milk
6 tbsp. vegetable oil
1 tsp. vanilla extract
Cut the strawberries into small pieces.
In a large bowl, combine the flour, baking powder, salt, and sugar until combined.
Gently stir in the raspberries and the strawberries.
In another bowl, lightly beat the eggs, and then add the buttermilk, oil, and vanilla while continuing to beat.
Make a well in the center of the flour mixture and pour the egg mixture in.
Stir gently, just until combined. Do not over mix.
Spoon the batter into greased or paper lined muffin cups.
Bake at 400° F for about 15 - 20 minutes, or until golden brown, and firm to touch.
Makes about 1 dozen muffins.
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