These Raspberry Cream Muffins are made with sour cream, making them very light in texture, moist, and fresh in flavour!
You can use fresh or frozen raspberries for this recipe.
You can substitute the raspberries for blackberries, or sliced strawberries.
I have used these muffins for an easy breakfast, brunch, lunch or a midnight snack idea!
You can successfully freeze the muffins which you do not eat fresh, and then pop them into your lunch bag for a homemade lunch time snack.
Freeze them the same day you bake them, in a sealed plastic bag, plastic wrap or in a sealed freezer-safe container with a lid.
The muffins will keep amazingly "fresh" in the freezer for several weeks.
If you are using frozen raspberries for this muffin recipe, I recommend that you thaw the frozen raspberries, until almost totally defrosted, and discard excess liquid.
4 cups all-purpose flour
2 cups sugar
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
3 cups fresh or frozen raspberries
4 eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 tsp. vanilla extract
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Add the berries and toss gently.
Combine the eggs, sour cream, oil and vanilla and mix well.
Stir the wet ingredients (above) into the dry ingredients just until combined.
Fill greased or paper lined muffin cups about 3/4 full.
Bake at 400° F for 20 - 25 minutes or until done (a toothpick inserted near the center of the muffin should come out clean).
Makes about 18 - 24 medium size muffins.
Enjoy these raspberry muffins!
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