Bring on the berries with our Triple Berry Muffins. We suggest blueberries, raspberries and strawberries for Triple Berry Muffins, but you're the boss!
What You Need
Original recipe yields 12 servings
1-1/4 cups plus 1 Tbsp. flour, divided
1 cup old-fashioned or quick-cooking oats
1/2 cup plus 2 tsp. sugar, divided
1 Tbsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup milk
2 Tbsp. butter, melted
1 cup assorted fresh berries (blueberries, raspberries and quartered strawberries)
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Let's Make It
Heat oven to 400°F.
Combine 1-1/4 cups flour, oats, 1/2 cup sugar, baking powder and cinnamon in large bowl.
Beat egg with whisk in medium bowl. Add sour cream, milk and butter; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Toss berries with remaining flour; gently stir into batter. Spoon into 12 paper-lined muffin cups.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Sprinkle with remaining sugar. Cool in pan 5 min. Remove to wire rack; cool completely.
Prepare using drained, thawed, frozen mixed berries.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.