I don’t think I’ve ever been more happy to see a Friday. Ever.
This was an unbelievably long week, stuffed to the tip-top-brim with school, music, and gymnastics. My homework practically ate me alive.
True story. AP US History Textbooks are dangerous.
Thankfully, now it’s time for the weekend. Woohoo!
And honestly, what’s better for celebrating than muffins?
All of the facts about American history were irreplaceably lodged into my brain, so these muffins are red, white (ish), and blue.
I had to get it out of my system somehow. Thank you blueberries and strawberries.
These muffins are very sweet, so they would be absolutely scrumptious for either dessert or breakfast. I LOVE their deliciously crunchy muffin top and the pieces of delicious fruit added in make
me think these are healthy.
Side note: Is eating just a muffin top cheating, or can you forgo the bottom? Is humanity for some reason obligated to eat the mushier second half? (Which in this particular muffin, I might add, is fabulous!)
Share your thoughts! I’d give you a muffin to know…
Mixed Berry Muffins
Adapted from Gingerbread Bagels
3/4 cup of granulated sugar
1/2 cup of light brown sugar
1/2 cup of canola oil
1 teaspoon of vanilla extract
2 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of kosher salt
1 cup of raspberries
1/2 cup of strawberries, washed and quartered
Preheat the oven to 375 F. Line a muffin tray with cupcake liners or spray with non-stick spray.
In a bowl, mix together the sugar, brown sugar, canola oil, eggs, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder and kosher salt.
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Use a spatula to gently fold the strawberries and blueberries into the batter.
Use an ice cream scoop to fill each cupcake liner up to the brim. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool for 5-10 minutes.
Relaxation via muffins. Have a nice weekend 🙂