Raspberry Blueberry Muffins

How to make Raspberry Muffins

The other day I began to get a craving for a Tim Hortans (Tim Hortans is a Canadian fast food restaurant aimed toward coffee drinkers) Fruit Explosion muffin. I was tempted caving in and picking one up on the way home after work but then decided that I would be better off making my own! These muffins are the end result and they turned out to be delicious! My family loved them.


For this recipe you will need:
• 1-3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 to 3 cups fresh or frozen raspberries and blueberries

Begin by combining flour and baking powder in a large bowl. Now blend together shortening and sugar in a separate bowl followed by the eggs. Combine vanilla and milk. Add mixture to the flour mixture. Stir. Once batter is mixed well fold in blueberries and raspberries being careful not to over stir. Taking a muffin tin, spray with non stick cooking oil or use liners. Fill muffin cups two thirds full and sprinkle with a light dusting of sugar. Bake at 375 for 25 minutes. Be sure to watch muffins towards the end of there time to prevent burning. Makes 1 dozen muffins.






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Enjoy!!! 🙂


8 thoughts on “Raspberry Blueberry Muffins

  1. theveganlily right now I don’t have any vegan recipes posted but I will post some for you in the near future 🙂


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