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Blackberry Cranberry Sour Cream Muffins
Today I made blackberry cranberry sour cream muffins with ingredients that I needed to use up. Half a container of blackberries, sour cream left-over from Mexican Baked Spaghetti and one lime. I also added some cranberries that I had chopped in my mini-chopper, way back in November. The end result? These magnificent tasting muffins.
During our quarantine internment, we went on a virtual muffin roll. I don’t think that I have ever made so many different recipes for muffins. Therefore I can safely say that I’ve never eaten so many muffins either. Do you want to know what the best part of making dozens of muffins is?? Muffins freeze well! I should know, I have a freezer full! Be prepared because over the next few weeks, there will be plenty of muffin recipes here on T2T.
Favorite Muffin Recipes
Do Some Baking
Are you looking for something to other than putting jigsaw puzzles together? Then do some baking! Quick breads, muffins and scones are not difficult to make. In fact, they’re quite easy and fast to throw together. Like I mentioned above muffins, scones and quick breads freeze fantastic. The secret to successful freezing is to make sure that whatever it is your freezing, is completely cooled before sealing in a bag. Freezer bags work super, probably why they’re called freezer bags. Personally though, I don’t care for the zipLock bags for freezing but prefer the double zipper seal freezer bags. I just think that double zipper seal bags seal better, but use whatever kind you like:)
a delicious muffin recipe made with blackberries, cranberries, sour cream and lime.
- 2 1/2 cups all purpose flour
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon milk
- 1 cup sugar
- 8 Tbsp warm melted butter
- 1 teaspoon vanilla
- juice and zest from 1 lime
- 2 tablespoons ground flaxseed
- 1 1/2 cups of blackberries fresh
- 1/2 cup finely chopped cranberries
Preheat oven to 400°F Grease a standard 12 muffin pan or line with paper muffin cups.
Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter, vanilla, juice, zest and flaxseed.
Add the wet mixture to the dry mixture, and mix together with a few light strokes, just until the dry ingredients are moistened.
Gently fold in the berries and cranberries.
Do not over-mix! Divide the batter evenly among the muffin cups. Bake at 400°F until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes.
Let cool for 2 to 3 minutes before removing from the pan, let cool on wire rack.