Berry Cream Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 2 dozen.
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
Ingredients
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4 cups all-purpose flour
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2 cups sugar
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1-1/4 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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3 cups fresh or frozen raspberries or blueberries
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4 large eggs, lightly beaten, room temperature
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2 cups sour cream
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1 cup canola oil
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1 teaspoon vanilla extract
Directions
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1.
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.
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2.
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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