Baked Berry Cream Muffins
These moist and tender muffins are bursting with a delightful mix of fresh raspberries and blueberries, creating a delectable breakfast or snack treat with a creamy, indulgent texture.
Instructions
-
1
Preheat oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Gently fold in the fresh or frozen berries.
-
2
In a separate bowl, whisk together the eggs, sour cream, oil, and vanilla. Stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
-
3
Scoop the batter into greased muffin cups, filling them two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
4
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve the muffins warm and enjoy their moist, berry-filled goodness.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
