Blueberry and cranberry muffins

This was my sister's idea to combine the blueberries and cranberries, and it works really well. They have quite a bread like texture so are perfect for a breakfast treat! 

Ingredients

375 g self-raising flour

1 tsp baking powder

200 g caster sugar

130 ml vegetable oil

1 egg

130 ml milk

1 tsp vanilla extract

260g fresh blueberries

2 heaped tbsp cranberry sauce 

Method

1. Preheat oven to 170 fan.

2. In a jug, beat together the milk, oil, cranberry sauce and egg and vanilla extract.

3. Put the flour, baking powder and caster sugar in a mixing bowl.

4. Add the liquid ingredients to the bowl bit by bit, stirring with a wooden spoon to form a smooth batter.

5. Toss the blueberries in a little flour (Holly's Hints- this stops the blueberries sinking to the bottom of the muffins) before folding them into the batter.

6. Divide between 12 muffin cases and bake for 30 minutes, until golden brown on top.