No better way to start my Mother’s Day morning than with these delicious muffins.  I like my muffins extra large, so I usually make 10 muffins rather than a dozen, but if you like your muffins regular size, you can distribute the batter amongst the 12 count muffin tin.  I also recommend that you use wild frozen blueberries for this recipe as they have less water.  I place the raspberries in the batter at the end so they don’t get too mashed when mixing them in the batter.  You don’t even need a mixer for this recipe and the muffins can be ready in about 45 minutes.

makes 10 jumbo muffins, 12 regular size muffins

Ingredients:

  • 2 cups flour (I love Bob’s Red Mill Pastry flour)
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 8 ounces sour cram
  • 1/2 cup buttermilk
  • 1 1⁄2 cups frozen wild blueberries
  • 1 pint raspberries

Directions:

Preheat oven to 350 (convection works best). Line a muffin tin with 10 liners or spray with cooking spray.  Whisk flour, sugar, baking powder, cinnamon and salt in medium bowl until combined. In a 4 cup measuring cup, whisk, cooled, melted butter, egg, vanilla, sour cream and buttermilk until combined. Add wet ingredients to dry ingredients and mix by hand just until dry ingredients are absorbed.  The batter will be thick.  Fold in wild blueberries just until combined. Spoon batter into prepared muffin tin (if you are making the oversized muffins, the batter will more than fill each tin), and then add 4 or 5 raspberries into the muffins, sinking a couple toward the middle. Place muffins in center rack of oven. Bake  muffins for 25-30 minutes or until light golden brown and toothpick or skewer inserted into center of muffin comes out clean.  Remove from oven, allow muffins to cool for 5 minutes before inverting to a wire rack to cool completely.  Enjoy!

Cook’s note: I have had some feedback on cooking time for this recipe. The cook time will largely depend on the size of your muffins and the particular temp of your oven. The best way to check your muffins is to insert a tester and when it comes out clean with no crumbs, your muffins are ready.