“I found this recipe the other day and I couldn’t resist to it. The sour cream gives it a special touch, the flavor is delicious, not too sweet, and the texture is fluffy”.
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We always have blackberries at home, my son loves them, so I often include them on his midday snack.
I found this recipe the other day and I couldn’t resist to it. The sour cream gives it a special touch, the flavor is delicious, not too sweet, and the texture is fluffy.
The recipe makes 12 muffins. You can use baking cups, but if you don’t have any, grease a cupcake pan so the muffins won’t stick, and place the dough directly.
IMPORTANT:
You don’t need an electric mixer for this recipe. In fact, you must mix as little as possible with a spatula, so the muffins can come out with the perfect texture.
Here’s de recipe:
INGREDIENTS:
2 cups flour
½ cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 egg slightly beaten
1 cup sour cream
½ cup canola oil
½ cup milk
1 teaspoon vanilla extract
2 cups blackberries
INSTRUCTIONS:
Preheat oven to 400°F (200°C).
In a bowl, mix together flour, sugar, baking powder, cinnamon and salt.
In other bowl, mix together egg, sour cream, oil, milk and vanilla extract.
Add the egg mixture to the flour mixture and mix a little bit with a spatula, just until combined.
Add the blackberries carefully and combine.
Divide the batter amongst the cupcake liners, filling them all evenly.
Bake for 18 to 20 minutes. Check if it’s ready by inserting a tooth pick. Remember, each oven is different, so write down how long it took in yours, for next time.
Let cool for 10 minutes and then remove them to a cooling rack to cool completely.
Enjoy!
Xoxo,
MJ
*This is a recipe by Beyond the Chicken Coop.
Other recipes on my Blog:
Tangerine cheesecake (no bake)
My favorite chocolate chips cookie recipe
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