Raspberry Strawberry Muffins

I'm still getting used to having stuff like raspberries and blueberries available to me right at the store, whenever I want. It's so much fun, each time I buy some to use for baking, I end up eating them plain, or with breakfast or something. And then I have to wait till I visit the store again before baking, and the cycle repeats. I finally managed to keep some away, since I had my eyes on these muffins since forever.

The muffins are so good! They're more of the healthy kind, especially since I used half whole wheat flour, than say these muffins, that were just sinful. These are perfect to go with your morning coffee [or are you a tea drinker?], they aren't too sweet, and perfectly soft, with busrts of flavor with the ample berries in it :)

Raspberry Strawberry Muffins

Adapted from Gingerbread Bagels via The Keenan Cookbook
Yield : A round dozen, if you don't make them teeny tiny like me

3/4 cup sugar
1/2 cup packed light brown sugar
1/2 cup canola oil
2 large eggs
1 tsp vanilla extract
2 cups [240 g] all purpose flour  - I used half whole wheat flour and half all-purpose
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup sour cream
1 1/2 cup mix of raspberries and chopped strawberries
About 2 tbsp of turbinado or any other coarse sugar, to sprinkle on top [optional]

Instructions -

1. Preheat oven to 375 F [190 C]. Line a cupcake pan with liners.
2. In a large bowl, beat together the sugars, oil, eggs, and vanilla extract.
3. In another bowl, whisk together the flour, baking soda and salt. Fold this mixture into the above mixture, until just combined.
4. Now fold in the sour cream till incorporated. Add in the berries, fold and pour into prepared pan.
5. Sprinkle sugar on top, if using. Bake for about 25 minutes, until a skewer inserted comes out clean, and the tops feel springy. Enjoy xx