Blueberry-Raspberry Muffins

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A fruity breakfast favorite. It's healthy and sweet, which means that this can't be beat.

What you'll need

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 eggs
  • 2 cups sour cream
  • 10 tbsp. butter
  • 2 cups light brown sugar
  • 2 cups rolled oats
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tbsp. sugar

How to make it

  1. Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won't work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.

  2. In a large bowl, beat the eggs with the sour cream until thoroughly combined. In a medium-size saucepan over medium heat, melt the butter and the brown sugar. Cool slightly, then beat this mixture into the egg mixture. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.

  3. Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.

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