Berry Cream Muffins Recipe

Ingredients for Berry Cream Muffins

• All Purpose Flour
• 1 ½ cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Frozen Raspberries
• 2 large eggs
• 1 cup sour cream
• Vegetable Oil
• Vanilla Extract

How to Make Berry Cream Muffins

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
3. Gently fold in 2 cups mixed berries (fresh or frozen).
4. In a separate bowl, whisk together 2 large eggs, 1 cup sour cream, ½ cup vegetable oil, and 1 teaspoon vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
6. Fill the prepared muffin cups about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.