These sour cream muffins with mixed berries are soft and moist, and loaded with fresh fruit. They are also made with whole wheat.

The whole wheat in these sour cream muffins is actually white whole wheat, which has a much milder flavor than traditional red whole wheat. Despite its appearance, white whole wheat is 100% whole grain.

I filled these sour cream muffins with a mixture of fresh blackberries, raspberries, and blueberries, but you can use diced stone fruit such as peaches or apricots, and if fresh fruit is out of season, you can use frozen. The blackberries I used were huge, so I cut them in half prior to adding them to the batter.

The batter for these muffins is fairly thick, which really helps keep the berries from sinking to the bottom of the muffins.

I topped these with sparkling sugar, but you can leave them plain, or even add a glaze.

You will absolutely love the juicy, jammy, oozy pockets of burst berries throughout the muffins. So good.

The last Monday of every month is Muffin Monday in this house. After the recipe, be sure to check out five more muffin recipes from some of my favorite food bloggers.

Sour Cream Muffins with Mixed Berries

Ingredients

• 8 ounces (2 cups) white whole wheat flour (you can substitute red whole wheat)
• 2 1/8 ounces (1/2 cups) unbleached all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• 7 ounces (1 cup) sugar
• 2 large eggs
• 1 teaspoon vanilla
• 8 ounces (1 cup) sour cream
• (7 1/2 ounces) about 1 1/2 cups berries or sliced stone fruit, fresh or frozen
• Sparkling sugar

Instructions

1. Line a 12 cup muffin tin with paper liners and spray the inside of the papers with spray oil.
2. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
3. In a large bowl, or the bowl of a stand mixer, cream the butter and sugar together until fluffy and light. Scrape the bowl, and then add the eggs, one at a time, beating until each is incorporated.
4. Add the vanilla and sour cream, and mix until fully incorporated.
5. Add the flour mixture, and beat on low until smooth and just incorporated. Gently fold in the fruit, cover the bowl, and refrigerate for one hour.
6. Preheat the oven to 400 degrees F. Portion the batter among the muffin cups (I used a 1/4 cup cookie scoop). Sprinkle the tops with sparkling sugar.
7. Bake the muffins for 22 to 26 minutes, until a toothpick comes out clean. Cool the muffins in the pan for five minutes, and then move them to a wire rack to continue cooling.

Yield: 12 muffins
Recipe adapted from Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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