These beauties are light, fluffy, and not too sweet. This recipe calls for strawberries and blueberries, but that's just because it's what I had laying around. Quite the amazing combo, though. Any berry would work for this recipe, even diced bananas that are looking a little sad, or an overly ripe peach. Use up that fruit!
1/2 vegetable oil
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1/2 cup milk
2 1/2 cups fruit (blueberries and strawberries for these)
coarse sanding sugar for topping
Preheat oven to 375.
Line muffin tin with 12 cupcake liners.
In a medium bowl, beat together oil and sugar until combined.
Add eggs, milk, and vanilla and beat until combined completely.
In a separate bowl, mix together flour, baking powder, and salt.
Slowly add the flour mixture to the wet ingredients and mix until just combined. Do not over mix or you'll end up with hockey pucks.
Gently fold in the fruit.
Scoop 1/4 cup of batter into each cupcake liner. You should get 12 muffins.
Sprinkle the sugar on each one and then bake for about 30 minutes.
Allow to cool.