Or blueberry-raspberry muffins if you’d like! I am excited to have figured out this recipe, it took a while! It’s an old fave that I converted to fresh flour. I love adding lemon zest to the batter and lemon juice to the milk but you don’t need them. The biggest thing is that it’s important to let the batter rest before you scoop it! A while ago I learned a lot about the importance of muffin pans as well. Apparently the color matters! Here are the ones I decided on after the research I did, in case you want to save some time. Or you can also do some research! I love these pans though! I do use very thin coat of pan-release on these as well.

Blueberry Raspberry Muffin Recipe:

290 grams soft white wheat (I use Sonora)

3/4 C sugar

1 TBS baking powder

1 tsp salt

1/2 C organic canola oil

2 eggs

1/2 C+ milk (see directions)

1 1/2 C blueberries (I use frozen)

1/2 C raspberries (I use frozen)

1 lemon

Some cinnamon-sugar to sprinkle on top

1. Whisk together the dry ingredients.
2. Measure oil into a 2 C liquid measuring cup then add eggs. Add enough milk to bring total liquid up to 1 3/4 C.
3. Zest and squeeze lemon into the milk mixture (no seeds of course).
4. Combine wet and dry ingredients.
5. Add berries (I use frozen and I break up the raspberries). Mix until all is evenly wet.
6. Set oven temp to 400 degrees F.
7. Let batter rest for 15-20 minutes while oven preheats.
8. Scoop into 12 muffin cups and sprinkle with cinnamon-sugar.
9. Bake for about 19-20 minutes, until it passes toothpick test.