BERRY CREAM MUFFINS

Berry Cream Muffins image

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

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 330mg sodium, Carbohydrate 60g carbohydrate (31g sugars, Fiber 3g fiber), Protein 7g protein.

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