Strawberry Blueberry Muffins

1/2 c. melted butter or olive oil
1 c. milk
3 eggs
3 1/2 c. SR flour
1/4 c. white sugar
1/4 c. brown sugar
1 c. chopped strawberries (I used 2 c.)
1 c. whole blueberries
2 T. strawberry jam, optional
1 t. vanilla
 2 t. cinnamon

Preheat oven to 375. Place muffin papers in tins. Whisk butter, milk, and eggs together. Add flour & sugars. Add vanilla and cinnamon. Toss blueberries and strawberries in some flour, to prevent them from sinking to the bottom of the muffins, before adding to the batter. Add jam, if using. Fill muffin cups 3/4 full. Bake in oven for 20-25* minutes until toothpick inserted comes out clean. Cool 10 minutes before serving. Makes 24 muffins.

*These turned out a little dry when I made them the first time because I was trying to make them with very little sugar for my neighbor who has cancer. (Cancer feeds on sugar). Since I didn't add the strawberry jam, I should have added more moisture to the batter. They tasted great, and she said she ate them with cream cheese. **The next time I made them I only baked for 15-20 minutes, and they were much better. (I still didn't add the jam to the recipe.)

1st picture is before baking. 2nd picture is after baking.