Berry muffins

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Here’s a delicious recipe for berry muffins that are moist, flavorful, and perfect for breakfast or a snack!

1 ½ cups all-purpose flour
½ cup sugar (adjust to taste)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 large egg
½ cup milk (dairy or non-dairy)
⅓ cup vegetable oil (or melted butter)
1 ½ cups mixed berries (fresh or frozen; blueberries, raspberries, strawberries, etc.)
Optional topping: 2 tablespoons sugar mixed with 1 teaspoon cinnamon for sprinkling

Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
- In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
Combine Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Avoid overmixing.
Fold in Berries:
- Gently fold in the mixed berries, being careful not to break them up too much.
Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about ¾ full. If using, sprinkle the cinnamon sugar mixture on top.
Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
Cool and Serve:
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy:
- Enjoy your delicious berry muffins warm or at room temperature!

Mix of Berries: Feel free to use any combination of berries you like, or even add nuts or chocolate chips for variety.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Sweetness Adjustment: If you prefer a less sweet muffin, reduce the sugar to ¼ cup.

These berry muffins are sure to be a hit! Enjoy baking!