Red, White and Blueberry Muffins
cjRecipes.com1 cup sugar
1/3 cup vegetable oil (ex. canola oil)
2 large eggs
1 cup Half-and-Half
4 teaspoons baking powder
1 teaspoon salt
3 cups all-purpose flour
1 cup dried cranberries or dried cherries
1 - 1/2 cups large blueberries
1/3 cup brown sugar, for sprinkling
Preheat oven to 400 degrees.
Butter 18 standard muffin cups OR line with paper baking cups.
In the bowl of an electric mixer, combine the sugar and oil and then beat until well blended.
Add the eggs, alternating with the Half-and-Half, beating after each addition.
Add the baking powder and salt, then beat well.
Mix the flour in well.
Using a spoon, stir in the dried fruit and then gently fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling the cups 2/3 full.
Sprinkle tops with brown sugar.
Bake for 15 to 18 minutes or until tops spring back when lightly tapped.
Yield: 18 standard muffins.
