Mulberry Muffins
Tender mulberry muffins are the perfect way to turn the berries into breakfast. The sour cream in the batter helps to give them a texture similar to pound cake. They are sweet, but not too sweet. You are going to love these muffins!
Servings: 18 Muffins
Ingredients
- 2½ cups all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 cup granulated sugar
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 2 cups mulberries
Instructions
- Preheat oven to 400°F and grease 18 muffin wells.
- In small bowl, stir together 2½ cups all purpose flour, 1 Tablespoon baking powder, and ½ teaspoon salt. Set aside.
- In a medium mixing bowl, stir together 2 large eggs, 1 cup sour cream, 1 cup granulated sugar, ½ cup melted butter and 1 teaspoon vanilla extract.
- Gently stir dry ingredients into wet ingredients until just mixed.
- Fold the 2 cups mulberries into the batter. Scoop into prepared muffin tins, a 3 Tablespoon large cookie scoop works well for this.
- 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: 1Muffin | Calories: 191kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 189mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 267IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg
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