It’s a crisp, sunny, blue sky fall day in mid-October. Amazingly, Alberta is not blanketed in snow yet! Before heading out to the garden to harvest the last of the beets, carrots and potatoes, I spent some happy time in the kitchen making fresh muffins with a second cup of coffee before my family woke up.
This recipe comes to us from Linda Gilmore of Hamstead, Maryland. It’s a generous recipe, making 30 muffins … or 22 if you’re like me and you fill your muffin cups full! I used blueberries this morning. Next time I’m definitely trying this recipe with raspberries.
Berry Cream Muffins
4 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 teaspoon vanilla extract
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add berries and toss gently. In another bowl, 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 400F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Editor’s Note: If using frozen berries, do not thaw before adding to batter.
I love a good recipe that uses just two bowls and a spatula! The batter is very thick so I got a good workout mixing it all together. There was a nice rise and the blueberry flavor was fantastic and fresh. One ingredient that would bring these muffins over the top: lemon zest. My oldest son also thought adding a teaspoon of sanding sugar to the top of each muffin before baking would add a very nice crunch.
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