Fruit Explosion Muffins

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These Fruit Explosion Muffins are packed with berries and have a strawberry surprise in the center! They are just as good as your bakery favorite but made completely from scratch.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Fruit Explosion Muffins, fruit muffins, Muffin Recipes

Servings: muffins

Author: Ashley Fehr

Ingredients

2 cups light sour cream, or fat-free Greek yogurt
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups granulated sugar
2 cups all-purpose flour
2 cups whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 cups berries of choice, fresh or frozen
¾ cup jam or jelly

Instructions

Preheat oven to 350 degrees Fahrenheit and line 3 muffin pans with paper liners (or grease well).
In a large bowl, whisk together 2 cups light sour cream, 1 cup canola oil, 4 large eggs, and 1 teaspoon vanilla. Add in 2 cups granulated sugarf and whisk until combined completely.
To the same bowl add the 2 cups all-purpose flour, 2 cups whole wheat flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt and stir until combined. Carefully fold in the 4 cups berries of choice,
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely, drop in 1 teaspoon of the ¾ cup jam or jelly, and top with another heaping tablespoon of batter, covering the jam with the batter.
Bake for 23-25 minutes, until light golden brown and a toothpick inserted into the center comes out clean. Cool to room temperature and serve.

Notes

I recommend frozen berries because they will be easier to stir in and won't discolor the batter.

Nutrition

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