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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 12 |
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Camilla Saulsbury Ingredients:
2 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
1 cup sour cream |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
1 1/2 cups raspberries or 1 1/2 cups blueberries or 1 1/2 cups blackberries |
Directions:
1. Preheat oven to 400°; line 12-cup muffin pan with paper liners.
2. In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, sour cream, oil, and vanilla until well blended.
4. Add egg mixture to the flour mixture and stir until just blended; gently fold in berries.
5. Divide batter evenly among prepared muffin cups.
6. Bake for 20-25 minutes or until a pick comes out clean.
7. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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