Double Berry Corn Muffins

Tangy cranberries and juicy blueberries bursting with flavour in a sweet corn muffin!

Ingredients:

1/2 cup butter

3/4 cup sugar

2 eggs

1 1/2 tsps vanilla

1 1/2 cups flour

1/2 cup cornmeal

2 tsps baking powder

1/4 tsp salt

3/4 cup milk

2 tsps lemon juice

1 cup blueberries

1 cup cranberries

First add lemon juice to the milk and set aside.

Then combine the butter, sugar, eggs and vanilla and beat until light and fluffy.

Mix the flour, cornmeal, baking powder and salt together.

Add half the flour mixture and half the milk/lemon juice to the creamed butter. Once combined add the rest then fold in the berries. The batter will be kind of thick.

Scoop into paper lined muffin tins and bake at 375°F for 15-20 minutes or until a cake tester comes out clean.

Makes 16 medium sized muffins

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