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.

Whisk together

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Set aside

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.

Published by cmangoff

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