If you can't decide which berries to use in these muffins, you can't go wrong using half raspberries and half blueberries! —Linda Gilmore, Hampstead, Maryland
Berry Cream Muffins
Berry Cream Muffins
Prep Time
15 min
Cook Time
20 min
Yield
about 2 dozen
Ingredients
- 4 cups all-purpose flour
- 2 cups sugar
- 1-1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups fresh or frozen raspberries or blueberries
- 4 large eggs, lightly beaten, room temperature
- 2 cups sour cream
- 1 cup canola oil
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 481 calories, 23g fat (6g saturated fat), 84mg cholesterol, 330mg sodium, 60g carbohydrate (31g sugars, 3g fiber), 7g protein.
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