Preheat oven to 400°F. Combine flour, sugar, baking powder and salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill a 12-cup muffin tin 2/3 full with batter. Bake in 380°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm. Makes 12 muffins.
Blueberry Cranberry Muffins