Welcome my contributor Jessica from Together as Family as she shares her recipe for Berries n’ Cream Muffins!
Hey, it’s Jessica again from Together as Family! I’m back with one of my family’s favorite muffin recipes. Well, actually we like all muffin recipes. My kids will ask for muffins before cookies. So I am always whipping up some new recipe.
These berries n’ cream muffins are so delicious. My son could hardly even wait for them to cool. He ate 4, and then ate 3 more before bed! He’s a growing little guy. I won’t complain because that just means there is less muffins lying around just asking to be eaten 🙂
One of my favorite things about muffins is that they are so simple to make and it only take minutes to have these in the oven. When you mix in the berries be sure and grab them straight from the freezer and then add them immediately to the flour mixture. I waited a bit to long to add mine and because of that my batter turned bluish when I mixed the berries in. The muffin batter will be thick, so try to stir in the berries and combine everything as gently as you can.
My favorite part were the warm little spots of berries through out the muffins. Add some butter to a warm muffin. I never got to do that because they disappeared to fast and we had no butter left….. what?! I never run out of butter 🙂
- 2 large eggs, lightly beaten with fork
- 1 cup sour cream
- ½ cup canola oil
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups frozen raspberries and/or blueberries, straight from the freezer
- Preheat oven to 400 degrees. Line a cupcake pan with liners or spray with cooking spray.
- In small mixing bowl, combine eggs, sour cream, canola oil, and vanilla extract.
- Whisk together until well combined. Set aside.
- In large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Stir together. Add the frozen berries and gently combine so all berries are coated in the flour mixture.
- Pour the wet ingredients into the dry/berry mix and gently fold together until no flour pockets remain.
- Fill each cup ¾ full.
- Bake for 14-16 minutes, or until edges are lightly golden and the tops are rounded and puffy.
Do you have a favorite muffin recipe? We love them all, but I guess if I had to choose I would say any muffin with berries in it are our favorite. Especially raspberries! Be sure and come visit me on Facebook , Instagram or Pinterest (or all 3, I love new friends and followers). See you soon.
Thanks for letting me visit today. Hope you all have a wonderful day.
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