Blueberry-Cranberry Orange Muffins

• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups low-fat buttermilk
• 1/4 cup butter, melted
• 1/4 cup dried blueberries
• 1/4 cup dried cranberries
• 2 teaspoons grated orange rind
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon sugar

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar.
3. Bake at 400u0b0 for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack.

flour, sugar, baking powder, baking soda, salt, lowfat buttermilk, butter, blueberries, cranberries, orange rind, vanilla, egg, cooking spray, sugar

Taken from www.myrecipes.com/recipe/blueberry-cranberry-orange-muffins (may not work)