Blueberry Red Currant Muffins
These blueberry red currant muffins are great for breakfast, snack, or dessert!
Sarah Gorman
Ingredients
Yield: About 30 muffins
1 cup butter
4 cups flour
2 cups sugar
4 eggs*
1 cup milk
4 teaspoons baking powder
1 teaspoon salt
4 cups blueberries*
4 cups red currants*
3 teaspoons vanilla
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Preheat oven to 375.
In a large mixing bowl, cream together butter and sugar until light and fluffy, add eggs, one a time, beating after each addition.
In a separate bowl, combine all dry ingredients.
Gradually add the dry ingredients to the creamed mixture along with milk and vanilla.
Add the berries to the batter.
Prepare a muffin tin and fill cups 3/4 full.
Bake at 357 for 25-30 mins. Cool in the pan. Remove from pan and let cool on wire racks. Enjoy!
