Sour Cream Berry Muffins are soft, moist, and bursting with fresh berry flavor. The addition of sour cream gives these muffins a tender crumb and a slight tang that perfectly complements the sweetness of the berries. These muffins are perfect for breakfast, brunch, or as a delightful snack, and they are easy to make with your favorite fresh or frozen berries.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups mixed berries (fresh or frozen, such as blueberries, raspberries, or strawberries)
- Optional: 1 tablespoon all-purpose flour (for tossing with berries)
- Optional: coarse sugar for sprinkling on top
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the Sour Cream:
- Mix in the sour cream until the batter is smooth and well combined.
- Combine the Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in the Berries:
- If using fresh or frozen berries, gently toss them with 1 tablespoon of flour to help prevent them from sinking to the bottom of the muffins. Gently fold the berries into the batter.
- Fill the Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with coarse sugar for a sweet, crunchy topping.
- Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown, and the muffins should spring back when lightly pressed.
- Cool and Serve:
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these Sour Cream Berry Muffins warm or at room temperature, with a cup of coffee or tea for a delightful treat!
