Rasperry Sour Cream Muffins


  • 2 cups flour
  • 2 cups fresh raspberries
  • 1 cup sour cream, at room temperature
  • 3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
  • 1/4 cup oil
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • zest of one lemon
  • 1 egg


  1. Preheat oven to 350.
  2. Line or grease 12 wells of a muffin tin.
  3. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
  4. In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended.
  5. Add the dry ingredients to the wet and mix until smooth.
  6. Fold in raspberries.
  7. Divide the batter evenly between the wells.
  8. Bake 15 minutes or until toothpick comes out clean.

Source: http://www.coconutandlime.com/2010/06/raspberry-sour-cream-muffins.html


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