Description

These sour cream muffins are fluffy and not too sweet, perfect for showing off the tangy flavour of fresh haskap berries. You can also substitute fresh blueberries, raspberries or strawberries if you can't get your hands on haskaps.

Ingredients

Scale

1 3/4 cups flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup full-fat sour cream
1 egg
1/4 cup milk
2 tsp lemon zest
1 tsp vanilla extract
1 cup fresh haskap berries

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Instructions

Preheat oven to 400F. Lightly grease the cups of a 12-cup muffin tin, or line with paper liners.
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the sour cream, egg, milk, lemon zest and vanilla extract. Add the dry ingredients, stirring until just barely combined. Fold in the haskap berries.
Divide the batter evenly between the prepared muffin cups. (The cups should be roughly 3/4 full.) Bake in preheated oven for 20-25 minutes, or until tops are golden-brown and a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.

Notes

You can also make these muffins using frozen berries, if that's what you have on hand. Add them straight from the freezer, and add an extra 5 minutes of baking time to compensate for the temperature difference.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast
Method: Baked
Cuisine: Canadian