Berry Muffins

(Can use fresh or frozen; raspberries, blackberries, or blueberries)

From my sister Trista


1 3/4 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
1/2 c. butter, melted
3/4 c. milk
1 large egg
1/4 t. vanilla
1 1/2 c. fresh raspberries
1/4 c. flour
1/4 c. sugar

Heat oven to 400. Line muffin tin with liners (I have done it without and it works out as well). Combine flour, sugar, baking powder, and salt. Add the butter and combine. Whisk together milk, egg, and vanilla. Gradually add milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss berries with the 1/4 c. flour and gently fold berry mixture into the batter. Fill muffin cup 3/4 full. Sprinkle with remaining sugar. Bake 17 to 20 minutes.

I just made these again today and used about 1/8-1/4 cup less flour and oil instead of butter they were way better. If you are using Blueberries use about a Cup instead of the Cup and a half.