Nothing beats fresh baked goods in the morning (or at any time, really). It’s a tradition in my house that we bake something for breakfast on weekends, and these muffins are a regular. They’re quick to assemble and don’t take too long to bake, so they’re perfect if you like to sleep in.
These muffins can be made using any combination of berries, fresh or frozen. Typically we use blueberries or a mixture of blueberries and strawberries. Be generous with the berries; they should turn the batter a nice purple color (seeing the batter go purple always gives me a very satisfied feeling, because in my opinion the more things that are purple, the better).
You will need….
- 1 stick butter, room temperature
- 1 cup white sugar plus a spoonful of sugar in the raw or brown sugar for dusting
- 4 teaspoons of grated lemon or orange zest (what this means is that you take your citrus fruit and use a zest tool thingy (not sure what the name is, but it looks like a long, thin cheese grater) to gently scrape of the edge of the peel into your batter).
- 2 eggs
- 2 cups of your berries of choice
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup sour cream
Preheat the oven to 375 degrees (350 if you have a convection oven). In a large bowl, cream the butter, sugar and zest. Add the eggs and vanilla.
In a separate bowl mix the flour, baking soda and salt. Add half the flour mixture and half the sour cream to the butter mixture. It is important that you not over-mix muffin batter; stir until just incorporated. Add the remaining sour cream and flour, then fold in the berries.
Place paper muffin liners in a muffin pan. Using a spoon, fill each liner until all the batter has been used up (you want each liner to be filled almost to the top). Sprinkle the tops with the dusting sugar, then place the muffins in the oven and allow them to bake for 25-ish minutes, or until a knife inserted into the center of the muffin comes out dry. Enjoy!