These little guys remind me of the Very Berry Coffee Cake from Starbucks... except I think my muffins are better. :) I adapted this recipe from THIS post on The Pioneer Woman's blog. Go make these. Now. You'll be so very happy.
3 cups minus 2 Tbsp. flour
1 tsp. baking soda
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg, lightly beaten with a fork
1 cup plain, nonfat yogurt
1/2 tsp. vanilla extract
1 cup fresh blueberries
1 cup fresh raspberries
Cooking spray (I used olive oil spray.)
Brown sugar for sprinkling on top of muffins
Preheat your oven to 375 degrees.
Sift flour, baking soda, baking powder, salt, and nutmeg. Set this aside for later.
Whisk together sugar, oil, beaten egg, yogurt, and vanilla.
Add the sifted dry ingredients to the yogurt mixture. Stir it only 10-15 times... you don't want the flour to completely disappear. (The flour and the liquid will cause gluten to develop that will hold the muffins together, but if you overstir, too much gluten will develop and the muffins will be tough and heavy.)
Wash berries and pat dry.
Gently fold in berries, only 4-5 folds.
You should still see small traces of flour throughout the batter.
Spray a muffin pan with cooking spray and fill each cup almost to the top with batter. Sprinkle with brown sugar, about 1/2 to 1 tsp on each.
Bake for about 18-22 minutes or until golden brown.
Sending you love from my kitchen.