Blueberry Cranberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup milk
• 3/4 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen cranberries
• Demerara sugar for topping (optional)

Steps

1. Preheat oven to 350°F. Line a muffin tin with tulip cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Beat butter and sugar together until light and fluffy, 2-3 minutes. Add egg and vanilla and mix until smooth.
4. Alternate adding the flour mixture and milk, mixing until just combined. Fold in blueberries and cranberries.
5. Fill the cupcake liners halfway. Sprinkle with demerara sugar if desired. Bake 25-30 minutes until lightly golden and a toothpick inserted in the center comes out clean.
6. Allow muffins to cool on a wire rack before serving.