Muffins are something that I always try to keep on hand. They freeze so well that it’s worthwhile to either make an extra batch just to freeze or to freeze a portion of a regular batch. They make a great snack or breakfast AND you can make them as healthy or unhealthy as you wish. 🙂
These fall somewhere in the middle on the healthy scale. The berries are bursting with flavor and the muffins have a great texture and flavor. Since I am always looking for new foods to feed Jack and ways to get fruits and vegetables into his diet, these muffins fit the bill very well.
You can use fresh or frozen berries, like always, but if you use the frozen variety, be use to dry them fairly well so that they don’t make your muffins gummy.
- 2½ cups all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 large eggs
- 1 cup sour cream
- 1 tsp. milk
- 1 cup sugar
- 8 tbsp. unsalted butter, melted and still warm
- 1 tsp. vanilla extract
- 1½ cups (about 5-6 oz) blackberries, cut in half (if using frozen, lay them on paper towels to absorb excess liquid)
1. Position rack in center of oven and preheat to 400°F. Grease 18 muffin tins or line with paper muffin cups.
2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix, the batter should not be completely smooth.
5. Divide the batter evenly among the muffin tins. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Adapted from Simply Recipes