Let me introduce you to my crack muffins. I promise you, you can’t eat just one. This tried and true quick-bread recipe can be used for any type of berries. I needed to use up some strawberries and blueberries, so I combined them both into a double batch of these delicious muffins. Tossing the berries in a bit of flour will keep them suspended in the batter and keep your berries from sinking to the bottom of the muffin while they bake. A sprinkle of sugar on top before baking gives the muffins a nice crust on top while also adding to the overall sweetness. This recipe can be used to make regular sized or jumbo muffins. You can also use it to make loaves of bread. For jumbo muffins, I recommend lowering the oven temperature to 375 and baking 25-30 minutes or until a toothpick comes out clean.
This recipe is also great for getting kids involved. Measure out the ingredients and let them add them to the mixing bowl while you supervise. I will warn you however, Henry found the batter to be as appetizing as the final product.
Berry Yummy Muffins
1 c. sugar
1/2 c. vegetable oil
1/2 tsp. vanilla
2 c. flour (reserve 1/4 c. for tossing berries)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 c. berries, fresh or frozen
2 Tbsp. sugar (for topping)
Preheat oven to 400 degrees. Using a mixer with a paddle attachment, beat the eggs, gradually adding sugar. Slowly pour in oil and vanilla. Measure flour, setting aside 1/4 c. for tossing the berries. In a separate mixing bowl, sift together the flour, salt, baking soda and baking powder. Measure out the sour cream. Alternately, add the flour mixture and the sour cream to the egg mixture. Scrape the bowl a couple of times during the mixing process. Mix until just combined.
Add berries to a medium mixing bowl. If using frozen berries, make sure they are thoroughly defrosted before using. Large berries, such as strawberries, should be diced. Sprinkle the flour on top of the berries, tossing until the flour coats the berries. Fold the berries into the batter.
Spray muffin cups with non-stick spray. Spoon batter into the muffin cups until they are 1/2 – 3/4 full. (I like to use an ice cream scoop.) Sprinkle sugar on top of the batter. Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.