These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist. The problem is, I rarely experiment with muffin recipes. I have a couple that I like and make all the time: these Double Chocolate Banana Bran Muffins and these Banana Chocolate Chip Zucchini Muffins. And that is pretty much where the list ends.
I don’t know why — maybe it’s because I find muffins a little finnicky. It’s so easy to overmix or not add enough moisture, and then you have dry, crumbly muffins. Sometimes they stick to the liners and you’re just not sure why. And sometimes you just want to pour everything into a loaf pan and bake without the hassle of scooping into muffin tins.
2 cups light sour cream (or 0% Greek yogurt)
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups all purpose flour
2 cups whole wheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 cups berries of choice, fresh or frozen*
¾ cup jam or jelly
Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.
Source : allrecipes.com