Day 67: Blueberry/Rasberry Muffins

I could eat muffins all day- every day. There is just something about their fluffiness and sweetness... They're the perfect size and no one judges you for having one (or a few) for breakfast and there's nothing I love more than starting the day with a treat. I had some berries in the fridge that I didn't want to go bad so that's where this inspiration came from. I got the recipe off Pintrest and I really didn't change much from the recipe.. just added a few spices, the sugar on top, and the Rasberries. The recipe said this was a doughnut muffin and the texture of these bad boys do not disappoint. They're dense but light and fluffy... almost chewy but in a good way. I loved them and can't wait to make another batch :) Hope you enjoy!

*Ingredients
1/4 cup unsalted butter, softened to room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup dark brown sugar
2 large eggs
2 tsp vanilla extract
2 2/3 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 cup buttermilk
1 cup blueberries
1 cup rasberries
1/4 cup coarse sugar (I used madagascar vanilla)

*Instructions
Preheat oven to 425 degrees. Line muffin pan with liners or spray with cooking spray and set aside. In a stand mixer fitted with paddle attachment, cream together butter, oil, and sugars. Add in eggs one at a time, beating between each addition. Add vanilla extract.
Stir together flour, baking soda, baking powder, nutmeg, and salt in a medium bowl and add to the wet ingredients alternating with the buttermilk. Mix until fully combined.
Gently fold in berries with spatula, some with break but that's okay. Add 1/4 cup of batter to eat muffin cup, sprinkle with sugar. Bake for about 15-18 minutes. Remove muffins from the pan and place on a cooling rack.
Enjoy!