Berries N' Cream Muffins
Prep time
Cook time
Total time
  • 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
  1. Preheat oven to 400 degrees. Line a cupcake pan with liners or spray with cooking spray.
  2. In small mixing bowl, combine eggs, sour cream, canola oil, and vanilla extract.
  3. Whisk together until well combined. Set aside.
  4. In large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  5. Stir together. Add the frozen berries and gently combine so all berries are coated in the flour mixture.
  6. Pour the wet ingredients into the dry/berry mix and gently fold together until no flour pockets remain.
  7. Fill each cup ¾ full.
  8. Bake for 14-16 minutes, or until edges are lightly golden and the tops are rounded and puffy.
Recipe by Love, Pasta, and a Tool Belt at