Delicious, fresh from the oven, triple berry muffins!
So good, so very good.
adapted from The Bread Bible by Rose Levy Beranbaum
4 Tablespoons Unsalted Butter softened
1/2 Cup Sugar
2 teaspoons grated lemon zest
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
3/8 teaspoon baking soda
1/4 teaspoon plus a pinch of salt
1/3 cup sour cream
1 cup of berries (you can use fresh if you have them. I use a frozen berry mix of raspberries, blackberries and blueberries slightly thawed)
Line a 6 muffin, muffin tin with paper or foil liners.
Preheat the oven to 375 F. (190 C) with oven shelf at the middle level.
In a large bowl, with a wooden spoon, cream the butter, sugar and lemon zest until light and fluffy. Beat in the egg and vanilla extract.
In a small bowl, whisk together the flour, baking soda and salt. Spoon half of the flour mixture and half of the sour cream onto the butter/sugar mixture and, using a rubber spatula, fold in until most of the flour disappears. Repeat with the remaining flour and sour cream, folding in just until the flour disappears. Gently fold in the berries.
Fill the muffin cups by spooning in batter almost to the top. Dust the tops with a little sugar.
Bake the muffins for 25 - 35 minutes or until the muffins spring back when pressed lightly in the center with your finger tip and a wooden toothpick inserted in the center comes out clean.
Unmold the muffins from the tin and turn right side up on a wire cooling rack until you can't stand it anymore and eat! Makes about 6 muffins. you can double the recipe very easily for 12 muffins.
A metric conversion can be found here