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Berry Sour Cream Muffins

School's out and that means my teenage son is home all day, rummaging through the cabinets and fridge, grumbling about being hungry.   I like to keep some sweet and savory things on hand to cover both bases.    Muffins are a go-to.   They come together so quickly, and I can make them when I have time and freeze them.

I pinned these Berry Sour Cream Muffins a while back from Taste of Home, and since strawberries are in season in NH right now, that's what I used for the fruit.  I'll make another batch in a few weeks with blueberries.   I love that the recipe calls for tossing the fruit in the flour, that's a great way to keep all the berries from sinking to the bottom.   I also like to sprinkle the tops of muffins with raw sugar, it gives them a nice crunch.


No grumbling from the son about these.   Next time I'll do half the batch as minis, they'll be great for on the go snacks and way better than the store bought ones.   Thank you Linda G for sharing your recipe!

There have been so many fantastic recipes shared this week, my to-make list has at least doubled!  Links to their contributions for today are are the bottom of the post.  Thanks again to From Gate to Plate and Cooking with Carlee for hosting!

 

Berry Sour Cream Muffins

Berry Sour Cream Muffins
Author: Jolene Martinelli

Ingredients

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups fresh or frozen strawberries
  • 4 large eggs -- lightly beaten
  • 2 cups Cabot sour cream
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • Raw sugar for sprinkling on tops of muffins before baking

Instructions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
  2. Fill greased muffin cups two-thirds full. Sprinkle the tops with raw sugar, if desired. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

Notes

Slightly adapted from "http://www.tasteofhome.com/recipes/berry-cream-muffins"

Recommended Products

Wilton Perfect Results Muffin Pan
Oxo Good Grips Large Scoop

Other recipes you may enjoy:

Berry Cream Popsicles

Pesto Buttermilk Dressing

Fried Ice Cream Bars

Berry, sour cream, muffins
Breakfast, muffins, dessert
American




Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are excited to celebrate all things dairy. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Berry Cream Muffins by Jolene's Recipe Journal 
Black Currant and Rosemary Tea Ice Cream by A Day in the Life on the Farm  
Chocolate Oreo Fudscicles by Family Around The Table 
Yogurt Banana Pudding Pops by A Kitchen Hoor's Adventures
No Bake Oreo Cream Pie by Tip Garden 
Creme Anglaise ('Real Custard') by Caroline's Cooking 
Buttermilk Parmesan Pork Chops by Corn, Beans, Pigs & Kids 
Earl Grey Panna Cotta by Culinary Adventures with Camilla 
 


 

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Comments

Family Around the Table said…
I love that they are versatile. A mini version is a great idea!
June 23, 2017 at 8:07 AM
Val said…
Yum! We love muffins at our house too and I understand kids in the summer always rummaging for food ;)
June 23, 2017 at 9:43 AM
A Day in the Life on the Farm said…
Muffins are the perfect go to snack.
June 23, 2017 at 10:15 AM
Annette said…
Classic Cheddar is my favorite Cabot Cheese.
June 24, 2017 at 3:30 AM
Unknown said…
My favorite Cabot Cheese is the extra sharp vermont cheddar.

Thanks for the chance to win!
wildorchid985 at gmail dot com
June 24, 2017 at 4:47 PM

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