If you can't decide which berries to use in these muffins, you can't go wrong using half raspberries and half blueberries! —Linda Gilmore, Hampstead, Maryland
Ingredients
- 4 cups all-purpose flour
- 2 cups sugar
- 1-1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups fresh or frozen raspberries or blueberries
- 4 large eggs, lightly beaten, room temperature
- 2 cups sour cream
- 1 cup canola oil
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.
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