Cranberry Blueberry Muffins

The original recipe comes from Oceanspray. I've modified it a bit by adding the lemon. And since I like muffins bigger, I only made 9 muffins instead of 12.

Ingredients

2 cups flour
1/2 cup sugar (I used a bit less)
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil (I used 1/3 cup)
1/2 teaspoon (or so) lemon extract
1 teaspoon dried lemon peel
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar (skipped this, but I'm sure it's good)

Directions

Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.

Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk, oil, lemon extract and lemon peel in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.

Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.

Makes 12 muffins (or 9, if you like them a bit more substantial).