If you don't have all of the berries on hand, you can use any combination to make 1 cup. However, they are best if you have all of the berries. I sometimes purchase a frozen berry blend from my supermarket and remove the strawberries to make this combination of berries -- you can too! Just don't thaw the berries before you use them.
- 2 c. flour
- 1 c. sugar
- 3 T. baking powder
- 1/2 tsp. salt
- 1/2 c. skim milk
- 1/2 c. low fat sour cream
- 1/2 c. olive oil
- 1 tsp. lemon extract
- 2 eggs
- 1/3 c. blueberries
- 1/3 c. raspberries
- 1/3 c. blackberries
- Cooking spray
Preheat the oven to 425 degrees.
Combine the dry ingredients (flour through salt) in a large bowl. In another bowl, mix the next five ingredients (skim milk through eggs) until thoroughly combined. Add the moist ingredients to the dry ones and stir until just moist. Carefully fold in the berries. Spoon batter into 18 muffin cups coated with cooking spray. For easier clean-up, line the cup with paper cupcake liners and spray each liner with cooking spray.
Bake at 425 degrees for 18 minutes or until done. Remove from the pans immediately.
- Yields: 18 muffins
- Preparation Time: 25 minutes
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