Red, White, and Blue Muffins

Ingredients (20 standard muffins)

• 3 1/2 c. unbleached all-purpose flour
• 1 1/4 c. sugar
• 1 T. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 1/2 c. full fat greek yogurt or sour cream
• 4 eggs
• 1/2 c. coconut oil
• 1/2 c. canola oil
• 2/3 c. milk
• 1 t. vanilla extract
• 1/4 t. lemon extract
• 1 c. fresh blueberries
• 1 c. fresh raspberries
• 1 c. white chocolate chips

Instructions

Preheat oven to 375.

In a medium mixing bowl combine flour, sugar, salt, baking powder, and baking soda with a spoon or spatula.

In a separate mixing bowl, whisk together the yogurt, oils, milk, eggs, and extracts.

Make a well in the center of the dry ingredients with a spatula and pour the wet ingredients into the well. Fold the ingredients together just until combined with a spatula.

Rinse and dry the blueberries and raspberries well. Gently toss them in a few tablespoons of flour until well coated.

Fold the berries into the batter (gently! they’re prone to bleeding and breaking apart) along with the chocolate chips.

Grease 2 standard muffin tins with baking spray then insert cupcake liners into 20 of the cups. Scoop the batter in to fill each cup (I use an ice cream scooper for this). Sprinkle with turbinado sugar for garnish if desired.

Bake in the preheated oven for 15-20 minutes, or until the muffins are completely golden brown.

Let the muffins cool for 5 minutes in the pan before removing them to cool completely on a rack.