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Blueberry and Raspberry Muffins on galonamission.com
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Blueberry and Raspberry Muffins
Servings: 14 muffins
Author: Chelsea @ Gal on a Mission
Ingredients
  • 1 cup buttermilk*
  • ½ cup oil canola or vegetable
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup fresh or frozen blueberries do not thaw if using frozen
  • 1 cup fresh or frozen raspberries do not thaw if using frozen
Instructions
  1. Preheat oven to 375 degrees. Spray non-stick cooking spray on your muffin tin or you can use liners instead.
  2. In a large mixing bowl, combine the buttermilk, oil, and eggs. Mix together.
  3. Add in the sugar and vanilla extract and mix together.
  4. Slowly add in the flour and fold it into the wet batter.
  5. Fold in the baking powder and salt into the muffin batter.
  6. Gently fold in the blueberries and raspberries.
  7. Add the muffin batter into the tins or into your liners and fill all the way to the top. If you have any extra blueberries or raspberries you can place some on the top.
  8. Bake for 19 minutes. Allow the muffins to cool 2-3 minutes and then transfer to a cooling rack.
Recipe Notes

You can use store-bought or homemade buttermilk by adding 1 teaspoon of vinegar or lemon juice and allowing it to sit for 10 minutes.

Stores in an airtight container for one week.