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Ingredients

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Directions

Preheat oven to 425F

Prepare a muffin tin tray with muffin liners

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together vegetable oil, egg, sugar, buttermilk, yogurt, and vanilla.

Pour the wet ingredients into the dry ingredients and use a spatula to fold the mixture together.

When there are still some white lumps of flour left, add the diced fruit and continue to fold until just incorporated.

Be careful not to overmix.

User a tablespoon to scoop the batter into the muffin wells about 1/3rd of the way up.

Add a tablespoon of fruit filling to the center of the muffin batter.

Top off the muffin tin with the remainder of the batter.

Give the muffin tray a few taps to release any trapped air bubbles.

Bake at 425F for 5 minutes, then reduce to 375F to bake for another 12-15 minutes, until the tops are golden brown and a toothpick inserted comes out clean or with the slightest crumbs clinging to it.

Let cool in the muffin tin for 5 minutes before transferring to completely cool on a wire rack.