I cannot believe how moist these muffins are! The three berry combination also makes them absolutely wonderful. And, the bit of coarse sugar on top, oh yeah! I used some fresh blueberries with some frozen blueberries, blackberries and raspberries – use all fresh or all frozen, it doesn’t really matter!
1 1/2 cups flour
1 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 – 1 1/2 cups blueberries, raspberries, and blackberries
cane turbinado sugar (the grains are pretty big, and it’s slightly brown) – for topping
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine the flour,sugar, salt and baking powder. Pour in the vegetable oil, egg and milk and mix in with flour mixture. Fold in the berries. Fill muffin cups right to the top, and sprinkle with the cane turbinado sugar.
3. Bake for 20 to 30 minutes (or until cooked through, but not overcooked – you don’t want the muffins to be dry). If you did not use muffin liners let the muffins cool completely before trying to take them out of the muffin tins, otherwise they will totally fall apart. I recommend using the muffin liners because the berries make the muffins so moist and they kind of have holes/fall apart where the berries are.