Berry Cream Muffins

Tressie Fomby Upshaw

Cooking Time:  20 – 25 Minutes

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 cups fresh or frozen raspberries or blueberries
  • 4 eggs, lightly beaten
  • 2 cups (16 ounces) sour cream
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently.  Combine eggs, sour cream, oil and vanilla; mix well.  Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 400º for 20-25 minutes or until muffins test done.

Yield:  about 24 standard-sized muffins.


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