Makes 14-18 standard muffins

2 ½ cups flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
2 large eggs (Agreeable Nature)
1 cup sour cream
1 Tbsp milk (Holy Cow)
1 cup sugar
¼ cup oil
1 tsp vanilla
1 ½ fresh or frozen blackberries or boysenberries (Ettrick Gardens)


  1. Preheat oven 190C
  2. Position rack in first rack below centre of oven.
  3. Grease a standard 12 muffin pan or line with paper muffin cups.
  4. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
  5. In a separate bowl, whisk together eggs, sour cream, milk, sugar, oil and vanilla.
  6. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries.
  7. Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
  8. Divide the batter evenly among the muffin tins.
  9. Bake until a risen and golden (17-20 minutes or longer).
  10. Let cool for 2 to 3 minutes before removing from the pan.


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