I have been on a semi-craze over muffins. I can’t stop making them, whether they’re those healthy stuff that I don’t believe in or double the trouble, chocolate oozing, orange scented muffins.
Well here are two varieties of simple blueberry muffins and raspberry muffins.
(Notice how incredibly soft the butter is?) Cream the butter and sugar together until really fluffy. The softer the butter the easier the process, you don’t even need a mixer if it’s soft enough.
Add the eggs and vanilla extract and mix
Now this looks incredibly disgusting I know, but anyway, add the sour cream and mix again! The sour cream (or buttermilk or yogurt or basically any kind of dairy product add moist to your cakes/muffins/cupcakes etc.. scintillating!)
Add one cup of the flour only, leave the 1/4 cup for the berries which I’ll show you what to do with next. Now mix them together.
Get your raspberries, add the 1/4 cup of flour, and coat them with the flour. This prevents the raspberries from sinking to the bottom of the muffins and getting burnt while baking!
Add to the batter and mix till everything is incorporated.
Now if you want to bake blueberry muffins, here’s what you gotta do.
Same thing as the raspberries, toss them in flour and mix it! Did I get you to think you were supposed to do something differently? ;) LOL
Now get your muffin tray and line some cupcake or muffin tins in them, scoop in the batter until 3/4 way full or basically one scoop of an ice cream scooper!
Bake at 350F for 20-25 minutes.
Aaaaaaand the glorious blueberry muffins which were a bigger hit!
Look at the blueberry POP! Because of the intensive heat in the oven, which then it releases it’s juices and stuff. Yea. Delicious.