In the interest of full disclosure…

I may have told you this before. No matter as I’m sure that those of you who have been reading from the very beginning have probably noticed anyway.

I’m a really picky eater.

Embarassingly so. particularly for someone who has kept up a food blog for more than a year. After all, I went more than twelve years without eating red meat.

I eat based on textures—in case you were wondering, Jello is out. Curiously, I find gummies to be one of most statisfying types of candy.

I also tend to avoid condiments at any cost. My aversion to mayonaise has been well documented.


And now, here’s another for the records: sour cream.

Of course, that doesn’t mean I don’t buy it. Usually for a recipe that I end up not making (this seems to be a pattern of mine, doesn’t it?). And, so, once again, creativity saves the day—or stubbornness, since instead of throwing away the last batch of sour cream, I made muffins.

It turns out that sour cream is good for something after all. It lends the muffins a subtle tang, which, when paired with lemon zest provides a wonderful tangy counter point to the sweetness of the berries. And, as an added bonus, the extra moisture helps the muffins to freeze well. If you’re going to go that route, simply defrost them in the oven and they’ll be good as new. Which means, a warm breakfast can be ready while you’re in the shower.

Sour Cream Berry Muffins

5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup raspberries
1/2 cup blackberries

Preheat oven to 375 Degrees Farenheit.

Line a muffin tin with 12 paper liners or spray each cup with a nonstick spray.

With a wooden spoon, beat the butter and sugar until well creamed. Add egg and beat well. Once combined, mix in the sour cream and the lemon zest.

Put the flours, baking powder, baking soda and cinnamon into a sifter and sift half over batter. Mix until combined. Once the dry ingredients have been incorporated, sift in the other half and combine. Fold in the berries, taking care not to crush them.

Fill the muffin cups so that they are 3/4 full.

Bake for 25 to 30 minutes. The tops should be golden and a toothpick inserted should come out clean.

Makes twelve muffins

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