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Blueberry Raspberry Muffins Recipe

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This recipe for Blueberry Raspberry Muffins is from Vallejo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
2 c sour cream
10 T butter
2 c light brown sugar
2 c rolled oats
1 c blueberries
1 c raspberries
2 T sugar
Directions:
Directions:
1. Preheat oven to 375º. Line muffin tins (won't work without them). In small bowl combine flour, baking powder, baking soda and salt.

2. In large bowl beat eggs and sour cream. Set aside.

3. In small saucepan over medium heat, melt butter and brown sugar. Cool slightly then beat into egg mixture.

4. Stir in oats and fold in flour, then very slowly and gently fold in berries.

5. Fill muffin cups ⅔ full. Drop a pinch of sugar on each.

6. Bake for 25-28 minutes or until edges are medium brown and tops are firm. Cool for 5 minutes then remove from pan (in their cups) and finish cooling on rack.
Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
These muffins get better with each day. I like to freeze them in a large freezer bag and take out as needed.

 

 

 

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