Raspberry & Blueberry Muffins

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Today we’re sharing the irresistible allure of homemade goodness with our delightful raspberry and blueberry muffins! Imagine waking up to the aroma of freshly baked muffins wafting through your kitchen, promising a morning filled with warmth and sweetness. Bursting with juicy raspberries and plump blueberries, each bite offers a sensational explosion of fruity flavors that dance on your taste buds. Baked to golden perfection, these muffins boast a slight crunch and a lot of fluff. Whether enjoyed as a quick breakfast on the go, a comforting snack with a cup of tea, or a sweet treat to share with loved ones, these homemade muffins are sure to bring joy to any occasion.

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Raspberry & Blueberry Muffins

Today we’re sharing the irresistible allure of homemade goodness with our delightful raspberry and blueberry muffins! Imagine waking up to the aroma of freshly baked muffins wafting through your kitchen, promising a morning filled with warmth and sweetness. Bursting with juicy raspberries and plump blueberries, each bite offers a sensational explosion of fruity flavors that dance on your taste buds. Baked to golden perfection, these muffins boast a slight crunch and a lot of fluff. Whether enjoyed as a quick breakfast on the go, a comforting snack with a cup of tea, or a sweet treat to share with loved ones, these homemade muffins are sure to bring joy to any occasion.

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Prep time

cook time

total time

servings

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1 ¾ c. flour

⅓ c. sugar

2 tsp baking powder

¼ tsp salt

1 large egg

¾ c. milk

¼ c. olive oil

2 c. raspberries

2 c. blueberries

parchment paper

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Bake at 400 degrees for 20 minutes

In a mixer add flour, sugar, baking powder, salt, egg, milk and olive oil and mix well for a couple minutes.

Divide your batter in two separate bowls.

Add 2 cups of raspberries to the first bowl of batter and softly mix in.

Add 2 cups of blueberries to the second bowl of batter and mix in.

Line your muffin tin with parchment paper or muffin liners.

Drop a couple spoons full of batter into a muffin tin and place in your oven for 20 minutes or until cooked all the way through. Do the tooth pick test to make sure its cooked all the way. Poke into a muffin and if it comes out clean it is done. :)

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