Buttermilk Berry Muffins!

Hello all! Today I decided to make these delicious muffins, and let me tell you what. They are the best muffins you will ever eat! (If you are not completely satisfied with these, you will receive a "refund" in the mail within 6-8 weeks...haha just kidding!) The first time I made these muffins was in an English class in high school where we had to show a skill or show the class what we love doing! (I obviously chose to show off my cooking/baking skills) I remember getting 100% on this, so I must have done a superb job. These muffins are are super moist and berry-licious (no pun intended) that you won't be able to resist having a second...or a third. Time to give away the recipe to all of my fellow foodies out there :)

Ingredients:

6 tbsp sunflower oil (I used sunflower oil, but extra virgin olive oil would work just fine) OR 6 tbsp butter, melted and cooled
2 cups all-purpose flour (AP flour)
1 tbsp baking powder
Pinch of salt
Heaping 1/2 cup of superfine sugar (has smaller sugar crystals than regular white sugar so the sugar dissolves faster, but if you don't have any superfine sugar, regular white sugar will also work)
2 eggs
Generous 1 cup buttermilk (If you don't have buttermilk, just add 1 tbsp of white vinegar 1 cup of milk; let it sit for a couple minutes and boom---> buttermilk!)
1 tsp vanilla extract (I always a little more than what the recipe calls for because you can never have too much vanilla extract, right?)
Heaping 1 cup of frozen mixed berries, such as blueberries, raspberries, blackberries, strawberries (frozen is great to use because instead of using fresh the berries stay whole in your batter instead of turning the batter a pink/purple color, but whatever you have fresh or frozen both work beautifully :)
Confectioner's sugar (powdered sugar) for dusting, completely optional!

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius

2. Grease a 12-hole muffin pan (I doubled the recipe so I used a 12-hole muffin pan and a 6-whole jumbo muffin pan, it just depends on how many you want to make)

3. Cut any large berries (if any) into small pieces.

4. Sift together the lour, baking powder, and salt into a large bowl.

5. Stir in the sugar.

6. Place the eggs in a medium size mixing bowl and beat lightly, then beat in the buttermilk, oil, and vanilla extract.

7. Whisk the wet ingredients into the wet ones.

8. Add the fresh/frozen berries, stir carefully just until mixed in to the batter. (We do not want to crush the berries, just incorporate)

9. Spoon the batter into the muffin pan. (Do not fill completely full, I would suggest about 2/3 full. More batter in the tins will not create bigger muffins, they will just create a mess)

10. Bake in your preheated oven for 20 minutes, or until well risen, golden brown, and firm to the touch.(Or you can simply get out a cake tester or a toothpick to test if they are done!)

11. Let the muffins cool in the pan for about 5 or 10 minutes, then you can either serve warm or transfer to a wire cooling rack to cool completely.

12. Dust with a little confectioners' sugar before serving, if your heart ever so desires!

13. Enjoy :)