Blueberry Cranberry Muffins Recipe

Line muffin cups with paper liners and set aside. Preheat oven to 400º F.

In a large mixing bowl, combine flour, ½ cup sugar, baking powder and salt and stir to mix. Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.

Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened. In a medium bowl, combine 4 Tbsp. sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.

Spoon batter into muffin cups, filling ¾ full. Bake at 400º F for 20-25 minutes, until light golden brown and firm to the touch. Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.

Nutritional Analysis: Fat 7g, Calories From Fat 18%, Protein 6g, Carbohydrates 63g, Fiber 3g, Cholesterol 34mg, Sodium 113mg.