Abbey served these for her birthday snack at school, which they have right when they get there in the morning. I doubled the recipe.
In our house the boys prefer blueberries, the girls raspberries.
2 cups flour
1 cup sugar
1 TBS baking powder
1/2 tsp. salt
1 cup half-and-half cream
1/2 cup vegetable oil
1 tsp. lemon extract
1 1/2 cups fresh or frozen blueberries or raspberries, whatever you'd prefer
In a large bowl, combine flour, sugar, baking powder and salt.
Combine the eggs, cream, oil and lemon extract: stir into dry ingedients just until moistened.
Fold in berries, carefully!
Spoon into paper lined muffin cups.
Bake at 400 for 18-20 minutes.
Yields 18 muffins.