Blueberry Cranberry Muffins - cooking recipe

Ingredients

3 1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1/3 cup vegetable oil
1/3 cup fat free sour cream
2 eggs, beaten
4 cups blueberries
4 tablespoons sugar
8 ounces dried cranberries

Preparation

Line 24 muffin cups with paper liners and set aside.
Preheat oven to 400\u00b0 F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
Stir gently into batter just until blueberries are distributed.
Spoon batter into muffin cups, filling 3/4 full. Bake at 400\u00b0 F for 20-25 minutes, until light golden brown and firm to the touch.
Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.