Blueberry Cranberry Muffins

From http://www.foodreference.com. Prep and cooking times guesstimate

Line 24 muffin cups with paper liners and set aside.

Preheat oven to 400 f.

In a large mixing bowl , combine flour , 1 / 2 cup sugar , baking powder and salt and stir to mix.

Combine milk , oil and eggs in a medium bowl and beat with a wire whisk until blended.

Make a well in dry ingredients and pour the liquid ingredients into the well all at once.

Stir until just moistened.

In a medium bowl , combine 4 tablespoons sugar and blueberries and toss to coat with sugar.

Stir gently into batter just until blueberries are distributed.

Spoon batter into muffin cups , filling 3 / 4 full.

Bake at 400 f for 2025 minutes , until light golden brown and firm to the touch.

Let cool on wire rack 34 minutes , then remove muffins from pan and cool completely on wire rack.

Store tightly covered at room temperature.

flour, sugar, baking powder, salt, milk, vegetable oil, fat free sour cream, eggs, blueberries, dried cranberries