Blueberry and Blackberry Muffin

This recipe evolves from a recipe I stumbled across online for a standard blueberry muffin recipe. I made a few modifications and I think they came out nice. The original recipe calls for 1/4 cup of brown sugar but reviewers reported that doubling that to 1/2 a cup worked well. Instead of blueberries I used a mix of 2/3 blueberries and 1/3 blackberries (which I cut into pieces the size of blueberries) for about 2 1/4 cups of berries. I ended up baking for 23 minutes because of a preference for less done muffins around the office. Because of this (and the absurd amount of fruit I put in) they ended up being hard to release from the tin (I used spray canola oil in a nonstick pan) and if I had to do it over, I would use muffin papers.

INGREDIENTS

• 1 1/3 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup milk
• 1 egg, beaten
• 3 tablespoons vegetable oil
• 1 1/3 cups fresh blueberries
• 2/3 cup fresh blackberries
  

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Spray muffin cups with non-stick cooking spray, or use cupcake liners.
2. In a medium-size bowl, combine flour, oats, brown sugar, baking powder, and cinnamon. Stir in milk, egg, and oil. Continue stirring until the mixture is well blended. Fold in the berries. Spoon the mixture into the muffin cups, 2/3 full.
3. Bake 25 to 30 minutes or until light golden brown.