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Berry Muffins

They're berry delicious!

I have made thousands of these muffins over the past 10 years. It is one of the best most fool proof recipes I have, works well with our gluten free flour mix sub 1:1 for the AP flour.

Ingredients
  • 2 Cups All Purpose Flour
  • 1 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 10 Tablespoons Butter, room temperature
  • 1 1/8 Cups Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 Cup Sour Cream
  • 2 Cups Fresh (or frozen) Blueberries or Raspberries
  • 1 Cup Streusel Topping
Method

Combine the flour, baking powder, baking soda, and salt. Reserve.

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, be sure to fully allow them to fully incorporate after each addition.  Add the vanilla. Add the sour cream. Add the dry ingredients. Mix to create an even batter. Do not over mix. Stir in the berries.

Scoop into 12 muffin cups. Top with a generous sprinkle of struesel.

Bake at 350° for about 35 minutes or until golden and springs back to the touch. These will take about 10-15 minutes longer if you use frozen berries.

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