Straight from our cookbook, Fabulous Fruits, these delicious, moist muffins can also be made with raspberries, strawberries, peaches, figs, or any fruit you prefer. You may also top them with a crumb topping of oatmeal, brown sugar, butter, and cinnamon before baking.
This recipe will make a dozen standard muffins or six jumbo-sized muffins. Serve warm as an extra treat!
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 1/3 cup milk
- 2 large eggs
- 1 cup fresh blueberries (or other chopped fruit)
Recipe:
- Preheat oven to 375 degrees.
- Line muffin tin with paper baking cups.
- In a mixing bowl, combine all dry ingredients and blend well.
- In another large mixing bowl, beat butter and sugar with a mixer on medium speed, until fluffy.
- Add the sour cream and eggs, one at a time to the butter-sugar mixture, beating after the addition of each egg.
- Add the dry ingredients and the milk to the butter-sugar mixture, and blend until just combined. Do not overmix.
- Fill the muffin cups 2/3 full.
- Bake 20 minutes for standard muffins or 30 for jumbo muffins.
- Test with a toothpick for doneness.
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