Blueberry Cranberry Muffins

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 20-25 minutes, until light golden brown and firm to the touch.

Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.