This is one of our family's favorite and my most versatile muffin recipe. You can use any kind of berry that is in season or any kind of frozen berry. If you use frozen berries DO NOT thaw before mixing into the mixture.
2 c. flour
1 c. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. berries
1 c. sour cream
1/2 c. vegtable or olive oil
1/2 tsp. vanilla
1. Preheat oven to 400 degrees, grease muffin tin.
2. Combine flour, sugar, baking powder, baking soda, and salt. Add in berries and toss gently.
3. In a seperate bowl, combine eggs, sour cream, oil, and vanilla. Stir into dry ingredients until moistened.
4. Spoon into muffin tin and bake 20-25 minutes. Cool 5 minutes before removing from tin to cool on wire rack.
For this muffin I used frozen raspberries but I have made these successfully with blueberries, blackberries, strawberries, and even frozen cranberries. These muffins freeze really well and will keep in the freezer for up to six months. To defrost either pop in the microwave for 30-60 seconds or leave on the counter (in a plastic bag to retain moisture) over night. Enjoy!