Heavenly Berry Cream Muffins

Name: Heavenly Berry Cream Muffins
Cook time: 25 min
Total time: 25 min
Yield: 1 Dozen
Ingredients: 2 c all-purpose flour; 1 c sugar; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 1/2 c fresh or frozen raspberries or blueberries; 2 eggs, lightly beaten; 1 c (8 oz) sour cream; 1/2 c vegetable oil; 1/2 tsp vanilla extract

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By Laura Mattingly
@lauramay814

I got this recipe from a friend a few years ago but just tried it here recently. :) It was good!

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

1 Dozen

Cook:

25 Min

Ingredients

2 c

all-purpose flour
1 c

sugar
1/2 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1 1/2 c

fresh or frozen raspberries or blueberries
2

eggs, lightly beaten
1 c

(8 oz) sour cream
1/2 c

vegetable oil
1/2 tsp

vanilla extract
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How to Make Heavenly Berry Cream Muffins

Step-by-Step

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla, mix well. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400* for 18-22 minutes or till a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve Warm. NOTE: If using frozen berries do not thaw before adding to the batter.
VARIATIONS: Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 tsp. grated lemon peel with the vanilla.

BERRY STREUSEL MUFFINS: prepare muffin recipe as directed. For topping, combine 3 TBSP each all-purpose flour and quick cooking oats, 2 TBSP sugar, and 1/8 tsp ground cinnamon. Cut in 2 TBSP. cold butter until crumbly. Sprinkle over muffins before baking.

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