The first day of summer (in the Northern Hemisphere).
Raspberries are still another month away, but the canes are blossoming.
Fortunately, these muffins are just fine with frozen berries.
This makes a big batch, so you can freeze some for leisurely vacation breakfasts – or bring some to a friend to celebrate solstice.
- 2 cups whole wheat flour
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1-1/3 cup sugar
- 2 cups sour cream
- ½ cup vegetable oil
- 3 eggs
- 2 cups fresh or frozen raspberries
- ½ cup all purpose flour
- ½ cup brown sugar
- ¼ cup butter, softened
- Preheat oven to 375 degrees F.
- Grease or line two 12-cup muffin pans with paper liners.
- Prepare streusel topping by mixing the ½ cup flour, brown sugar and butter in a small bowl until crumbly. Set aside.
- In large bowl stir whole wheat flour, all purpose flour, baking soda. salt and sugar.
- In separate bowl, beat sour cream, oil and eggs until thoroughly mixed.
- Add sour cream mixture to dry ingredients and mix until flour is moistened. Do not overmix or your muffins will be tough. The batter will be quite stiff.
- Add raspberries and fold in until evenly distributed.
- Spoon batter into the prepared muffin pans and sprinkle with streusel.
- Bake for 20 - 25 minutes or until muffins test clean with a cake tester.
Add ½ cup of toasted sliced almonds to dry ingredients and ¼ teaspoon of almond extract to the sour cream mixture.
Add one cup of white chocolate chips and 1 tablespoon of orange zest to the sour cream mixture.
Use blueberries or other berries in place of raspberries. Add 2 teaspoons of grated lemon or orange rind.