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Fruit Explosion Muffins

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Ingredients
  

  • 2 cups light sour cream
  • 1 cup canola oil
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1-½ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 4 cups fresh mixed berries, strawberries, blue berries, black berries, etc., your choice
  • ¾ cup jam or jelly, your choice

Instructions
 

  • Pre-heat oven to 350°F.
  • Line muffin pans with paper liners or grease well.
  • In a large bowl, whisk together sour cream, oil, eggs and vanilla; add in sugar until combined completely.
  • Add flours, baking powder, baking soda, and salt; stir until combined; carefully fold in berries.
  • Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely.
  • Top with 1 teaspoon of jam and cover with remaining batter; about one heaping tablespoon per muffin cup, covering the jam with the batter.
  • Place in oven and bake for 23 - 25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked.
  • Cool to room temperature and serve.

Notes

Muffins can be stored at room temperature for 2 - 3 days or frozen for 3 - 4 months.