Triple Berry Muffins
Homemade muffins filled with fresh strawberries, fresh raspberries and fresh blueberries.
Servings: 18 Muffins
- 2 cups flour
- ½ cup sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup sour cream
- ½ cup vegetable oil
- orange zest
- 3 Tablespoons orange juice
- ¾ cup strawberries chopped
- ¾ cup raspberries
- ¾ cup blueberries
In a large bowl, combine flour, sugar, baking powder and salt.
In a separate bowl, combine egg, sour cream and oil.
Add sour cream mixture to flour mixture. Mix lightly.
Add orange zest and orange juice. Mix lightly
Gently fold in strawberries, raspberries and blueberries.
Divide into muffin tins sprayed with cooking spray or lined with cupcake liners.
Bake in a preheated 400 degree oven for 15-20 minutes.
Allow muffins to cool in pan for 15 minutes. Remove from pan and continue cooling.
Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 130mg | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 6.9mg | Calcium: 49mg | Iron: 0.8mg