Strawberry Sour Cream Muffins

Strawberry Sour Cream Muffins

2 1/4 cups all-purpose flour
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream or plain yogurt
2 large eggs
1/4 cup milk
1/4 cup canola oil
1 cup chopped fresh strawberries or blueberries

coarse sugar, for sprinkling (optional)

Preheat the oven to 350°F. In large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the sour cream or yogurt, eggs, milk and oil; add to the dry ingredients and stir until almost combined. Add the strawberries and stir just until blended.

Divide the batter among paper-lined muffin cups; bake for 20-25 minutes, or until golden and springy to the touch. Tip the muffins in the pan to help steam escape.

Makes 1 dozen large or 3 dozen mini muffins.