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Sour Cream Blackberry Muffins

July 26, 2011 by frecklesandsunshine

Sometimes, when I cook or bake, I have a very specific idea of what I want to make. I go out and find a recipe for what I want and gather the necessary ingredients. Other times, it is a very creative process and I just throw things together and hope for the best. On rare occasion, I look in the fridge and pantry and then find a recipe to fit the ingredients that I already have.

Raiding the pantry and making do with what I have is tricky because inevitably I come up short with one of the necessary ingredients. And most often, there is no substitute for that ingredient. So, when raiding the pantry does work out, it is particularly satisfying.

Last week, I picked up some frozen blackberries at the grocery store. One day, I hope to be able to walk out in my yard and pick my own fresh berries. Until then, frozen will have to do. I figured I’d do something with them and at the very least, I could always mix them in my oatmeal. After browsing through my King Arthur Whole Grains Baking cookbook, I found a recipe for Sour Cream Muffins. Lo and behold, I had every ingredient, including the berries.

To make these tasty muffins, you’ll need whole wheat flour, all-purpose flour, baking soda, baking powder, salt, sugar, vanilla, eggs, butter, and berries. The type of berries is up to you.

Mix together the dry ingredients.

In a separate bowl, cream the sugar and butter until it is light and fluffy. It will look crystalline and almost white.

Add the eggs, one at a time, and beat well after each.

Add the sour cream and vanilla and mix again.

Then, combine the wet and dry ingredients and mix until smooth. Fold in the fruit and chill in the fridge for at least an hour.

After that hour, preheat your oven to 400 degrees, and either line or grease your muffin tin. Then, scoop a 1/4 cup of batter into each muffin tin.

Bake for 22-26 minutes or until a pick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes and then remove to a wire rack to cool completely.

These are best served warm with a bit of butter. Also, whole grains + fruit = healthy!

I highly recommend this cookbook. You can buy it here. In the meantime, here’s the recipe:

2 cups white whole wheat flour (I used traditional whole wheat)
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen berries or diced stone fruits (peaches, plums, etc.)
Coarse sugar for sprinkling on top (optional)

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  1. Leslie says:

    These look amazing! I am a breakfast muffin addict and these look amazing! I love the sour cream addition. King Arthur flour. They know where it’s at!

    • frecklesandsunshine says:

      Thanks for the visit, Leslie! They are pretty scrumptious. And, yes, King Arthur…my baking gurus! If you give these a go, come back and let us know how they turned out.

  2. Those look so yummy! I’ve never chilled my muffin batter before baking before, I’m curious to try that. Love the berries, they look so pretty!

    • frecklesandsunshine says:

      Hi Heidi! Thanks for stopping by! I had never chilled muffin batter before either. I’m not quite sure what the purpose is but they sure were tasty. If you try them out, come back and let us know how they turned out!

  3. This is a great way to use my extra berries in the kitchen. i taught my children how to do it and wow they are super fast to make!

  4. Thank you so much for linking up to Fusion Fridays! Drop back by on Monday for my Weekend Wrap Up, and check out my favorites from the weekend…I just might feature your link!

    Have a great weekend!

  5. […] the menu anytime soon, but BBQ pork chops with blackberry wine sauce , blackberry popsicles, and blackberry muffins are all on the list for […]

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