Double Berry & Sour Cream Muffins

Prep: 10 Minutes

Cook: 45 Minutes

Makes: 6

Difficulty:

Cuisine:

Saved:

350

These delicious moist muffins are best eaten within a day of baking.

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Double Berry & Sour Cream Muffins

Ingredients:

2 cups plain flour

2 teaspoons baking powder

1 cup caster sugar

125g butter, melted and cooled

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 cup Creative Gourmet frozen Blueberries

1 cup Creative Gourmet frozen Raspberries

Method:

Preheat oven to 180°C/160°C (fan forced). Line a 6 hole (3/4 cup capacity) Texas muffin pan with large parchment or paper cases
Sift flour and baking powder into a large mixing bowl. Stir in sugar
In a jug, combine melted butter, eggs, sour cream and vanilla extract. Whisk until smooth and well combined. Make a hole in the centre of dry ingredients
Using a large metal spoon, stir egg mixture into dry ingredients until just combined. Gently fold through frozen berries
Spoon mixture into prepared muffin pan. Bake for 45 minutes or until golden and cooked through when tested with a skewer. Cool in pan for 5 minutes then transfer to a wire rack to cool and serve