The vodka, vanilla, and almond flavors are all super important here! I used unthawed, frozen fruit, but fresh should work.
1 cup small blueberries
Roughly chopped strawberries to make 1 cup
1 1/2 cups flour
1/2 tsp salt
2 tsps baking powder
1 cup sugar (or 3/4 cup if you don’t want them in the cupcake zone)
1/3 cup oil
1 large egg
~1/2 cup milk, dairy or not
2 Tbsp raspberry vodka. Another berry flavor might work – or even a little juice
2 tsps vanilla
1/2 tsp almond extract
1/2 tsp cinnamon (optional)
Additional sugar for sprinkling
Preheat oven to 400 degrees, and line ~12 standard muffin cups.
In a medium bowl, whisk together the flour, salt, and baking powder. In a larger bowl, whisk the sugar and wet stuff (egg, oil, milk) until well blended.
Add the vodka, vanilla, almond extract, and cinnamon to the wet mixture. Then, dump in the flour blend and whisk until a thick, spoonable batter forms. Add a little more liquid if it’s too stiff.
Carefully stir in the blueberries and strawberries, then divide among muffin cups. Sprinkle tops with additional sugar.
Bake for ~20+ minutes, or until the tops look dry and a toothpick shows moist crumbs.