*Recipe has been edited to include the oil amount. Thanks Yvonne for finding that!
I told myself I had to buy some blueberries and strawberries before it was too late. I knew I’d regret it if I didn’t. I love berries with some plain or vanilla yogurt drizzled with honey and some granola (usually kashi go lean crunch). But, I had a different idea for these berries…muffins, of course! I’m obessed! I even went to the library and picked up Muffins Galore (Catherine Atkinson) and Cupcakes Galore (Gail Wagman). So far I’m not really impressed with the Muffins Galore book. Alot of the recipes use self-rising flour and superfine sugar. I know you can make substitutions, but it just seems so inconvenient to convert. Bah! I haven’t read through Cupcakes Galore yet. I’m sure you’ll know if something catches my fancy. 😉 Anyway, to continue with my obsession, I ended up making some blueberry & strawberry muffins…thus Dos Berry, or Deux Berry or Dool Berry (Korean).
You can see, I’m not the only one that wanted a bite of these muffins. MC was dying to get his hands on one. 🙂
I’m thinking blueberry pancakes need to be on the menu soon. Maybe with a strawberry coulis? Yum!
This post is being submitted to a bi-weekly baking event hosted by Ben at What’s Cooking. Go check it out and send him your baked goods!
Dos Berry Muffins
Adapted from Joy of Cooking
Yield: 6 jumbo muffins & 3 regular size muffins
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream (I used light)
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1/3 cup oil (vegetable or canola)
1 tsp vanilla
1 cup blueberries
1 cup strawberries, choipped
Preheat oven to 375F. Line a jumbo & regular size muffin tin with paper liners. Fill the unused ones 1/3 full with warm water.
In a large mixing bowl, whisk the flour, baking powder, baking soda and salt together.
In a separate mixing bowl whisk the eggs, sour cream, sugars, oil & vanilla together. Pour the wet ingredients into the dry and combine. Do not over mix. Add the berries and fold in.
Fill muffin cups 2/3 full. Bake for 22 to 25 minutes.