Blueberry Strawberry Muffins

I woke up the other morning with a craving for blueberry muffins, so I shuffled off into the kitchen to whip up a batch for breakfast. It wasn't until I finished mixing the batter that I realized I didn't have enough blueberries. I did, however, have some fresh strawberries, so I tossed them in alongside the blueberries. I topped them off with a brown sugar and cinnamon crumb topping and the result was an extra large, delicious muffin that my family couldn't keep their hands off of. This is easily my favorite muffin recipe.


For the muffins:

- 3 cups all purpose flour
- 1 cup white sugar
- 1/2 cup light brown sugar
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon baking powder

- 2/3 cup vegetable oil
- 2 eggs
- 2/3 cup of buttermilk
- 1 cup fresh blueberries
- 1 cup fresh strawberries, washed, hulled and chopped

For the crumb topping:

- 1 cup brown sugar
- 2/3 cup all purpose flour
- 1/2 cup butter cubed
- 1 tablespoon ground cinnamon

Preheat oven to 400 degrees. Grease muffin tins or line with muffin liners.

Combine flour, sugar, salt and baking powder in a large bowl. In a smaller bowl combine vegetable oil, eggs and buttermilk. Mix this with the flour mixture then fold in blueberries and strawberries.

Make the crumb topping by combining the brown sugar, flour and cinnamon, then cut in the butter.

 Fill 12 muffin cups to the top and sprinkle with the crumb topping (do not put too much topping on any one muffin as this may cause them to sink).

Bake for 20-25 minutes or until done.