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Blackberry Sour Cream Muffins
Tender blackberry sour cream muffins are the perfect mix of fresh fruit and sweet baked good. They are pretty, easy to whip up and perfect for a grab and go breakfast.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
18
Muffins
Author:
Carlee
Ingredients
2½
cups
all purpose flour
1
Tablespoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
2
large eggs
1
cup
sour cream
1
cup
granulated sugar
½
cup
butter
melted
1
teaspoon
vanilla extract
2
cups
blackberries
Instructions
Preheat oven to 400°F and grease 18 muffin wells.
In small bowl, stir together flour, baking powder, baking soda and salt. Set aside.
In a medium mixing bowl, stir together eggs, sour cream, sugar, melted butter and vanilla.
Gently stir dry ingredients into wet ingredients until just mixed.
Roughly chop blackberries then fold into the batter. Scoop into prepared muffin tins.
Bake 17-20 minutes or until tops are golden and bounce back when lightly pressed with a finger.
Cool in the pan for 2-3 minutes, then remove to a wire rack to cool completely.
Store in airtight container at room temperature for several days or freeze for up to 3 months.
Nutrition
Serving:
1
Muffin
|
Calories:
193
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
42
mg
|
Sodium:
228
mg
|
Fiber:
1
g
|
Sugar:
12
g
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