These Fruit Explosion Muffins feature a strawberry jam surprise inside and are filled with strawberries and blueberries. They’re made with whole wheat flour and moistened with sour cream.
I’ve made this a couple of times, and each time just seems better than the last. Granted, I’ve made a few tweaks to the recipe, but seriously, this is one of the best muffins you can ever have. Ordinarily, I would load this with lots of strawberries and blueberries, and also use sour cream to give it a tingly taste.
But I’ve had alterations where I used raspberries or blackberries, and used mayonnaise in place of sour cream and it still turned out amazing. This recipe is perfect for summertime. You can make it for a beach date, or even enjoy it at home while taking in the view from the patio. Wherever and whenever, you’re guaranteed to love these moist tasty goodness.
Prep time: 15 minutes
Cook time: 23 minutes
Total time: 38 minutes
Servings: 18 servings
Nutritional facts:
Calories: 197Kcal Carbohydrates: 29g Protein: 3g Fat: 8g Cholesterol: 22mg
Ingredients
1 cup light sour cream
½ cup canola oil
½ cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar packed
1 ½ cups all-purpose flour
1 cup whole wheat flour 135 grams
1 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 cups mixed berries of choice fresh or frozen
¾ cup jam or jelly
How to prepare
Step 1:
Preheat oven to 350 degrees Fahrenheit and line 3 muffin pans with paper liners. Combine sour cream, oil, applesauce, eggs and vanilla in a large bowl with a whisk, stir in sugars until it is well combined.
Step 2:
Add flours, baking powder, baking soda, and salt and stir until it is combined, then fold in berries. Spoon a tablespoon of batter into the bottom of each liner, and spread to cover the bottom completely, then top with 2 teaspoons of jam and cover with remaining batter
Step 3:
Allow to bake for about 23-25 minutes or until it is golden brown. Then set to cool to room temperature and serve.
Tips:
You can store at room temperature for 2-3 days or frozen for 3-4 months.
If you’re using raspberries, I would advise that you freeze them as they can get squashed when stirring.
You can use any of the berries, strawberries, blueberries, and cranberries should be fine either fresh or frozen but frozen will be stirred in more easily.