Berry Buttermilk Muffins

• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 3/4 cups Granulated Sugar
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup Buttermilk
• 1/2 cups Vegetable Oil
• 1 teaspoon Vanilla
• 1 Egg
• 1 cup Chopped Fresh Strawberries
• 1/2 cups Fresh Blueberries
• FOR THE TOPPING:
• 1/3 cups Packed Brown Sugar
• 3 Tablespoons Butter Or Margarine, Melted
• 1/4 teaspoons Ground Ginger
• 1/2 cups All-purpose Flour
• 1/3 cups Chopped Pecans, Toasted

1. 1. Preheat oven to 375u0b0F. Place paper cups in 12 regular-sized muffins cups; spray paper cups with cooking spray.
2. 2. For the muffins, in a large bowl, mix flour, sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries and blueberries. Divide batter evenly among muffin cups.
3. 3. For the topping, in a small bowl, mix brown sugar, melted butter and ginger. Stir in flour and pecans with a fork until crumbly. Sprinkle topping evenly over batter.
4. 4. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.
5. Recipe adapted from Betty Crocker's Best Baking Recipes magazine.

muffins, allpurpose, sugar, baking soda, ubc, buttermilk, vegetable oil, vanilla, egg, fresh strawberries, fresh blueberries, brown sugar, butter, ubc, allpurpose, pecans

Taken from tastykitchen.com/recipes/breads/berry-buttermilk-muffins/ (may not work)