i really like blueberry muffins so i figured why not to try to make muffins with other kinds of berries. so, i tried a new blueberry muffin recipe but instead of using blueberries, i just used raspberries instead. although they were good, i still think i like blueberry muffins much more. i think all of the raspberry seeds get in the way of just enjoying the muffins. also, raspberries don’t burst the same lovely way blueberries do. oh well, i guess you can’t win them all…
oh a random, but potentially helpful side note: i didn’t have any sour cream on hand but i did have some vanilla yogurt. i figured i could make a straight up substitution since i used sour cream instead of yogurt for the lemon yogurt (or sour cream) cake. but i did some research online just to make sure and did you know you also had to add 1 tsp of baking soda when you substitute yogurt for sour cream? i surely didn’t. yay for the internet saving my raspberry muffins!
adapted slightly from Brown Eyed Baker
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup granulated sugar
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
- 1¼ cups sour cream
- 1½ cups frozen or fresh raspberries
- Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
- Whisk the flour, baking powder and salt in a medium bowl until combined.
- Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
- Add the berries to the dry ingredients and gently toss just to combine.
- Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
- Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups.
- Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time.
- Immediately remove muffins to a wire rack and cool for at least 5 minutes.
- Serve immediately or at room temperature.
- Store leftovers in an airtight container at room temperature.
Printer Friendly Recipe: Raspberry Muffins