Categories: Breakfast, Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups raspberries or 1 1/2 cups blueberries or 1 1/2 cups blackberries
Directions
-
Preheat oven to 400°; line 12-cup muffin pan with paper liners.
-
In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-
In another bowl, whisk together eggs, sour cream, oil, and vanilla until well blended.
-
Add egg mixture to the flour mixture and stir until just blended; gently fold in berries.
-
Divide batter evenly among prepared muffin cups.
-
Bake for 20-25 minutes or until a pick comes out clean.
-
Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.