Ingredients for Berry Cream Muffins
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups mixed berries (fresh or frozen)
- 2 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
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How to Make Berry Cream Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- 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.
- Gently fold in 2 cups mixed berries (fresh or frozen).
- In a separate bowl, whisk together 2 large eggs, 1 cup sour cream, ½ cup vegetable oil, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fill the prepared muffin cups about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
96g
Fat
18g
Carbs
13g
