Strawberry, Blueberry Muffins
I had a box of strawberries, about three cups and a cup of blueberries leftover.
Nothing ever goes to waste.
I washed and dried the fruit.
Cut the strawberries up into 1/2 inch pieces.
Sprinkled with sugar and set them aside.
Preheat the oven to 375 degrees
Line 12 large muffin cups with pretty muffin liners.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Beat together till the butter and sugar are mixed well
Add the vanilla and almond extract
1/2 cup unsalted soft butter
One cup white sugar
One teaspoon vanilla extract
1/2 teaspoon almond extract
Add the flour mixture and sour cream
One cup sour cream
Take out half a cup of the strawberry mixture and all the blueberries and set aside
Mix the remaining berries with two teaspoons of flour and add to the batter.
Spoon the batter into the muffin tins.
Fill at least 3/4 the way up.
Spoon the remaining berries on top
Bake for 30 minutes
Make sure they are cooked because the berries make them very moist.
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