These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.
Recipe posted first on The Recipe Critic.
These muffins have been on my To-Make list for a long time now.
I wanted to come up with a Fruit Explosion Muffin recipe that would rival that of Tim Horton’s, but maybe be a little healthier and made from scratch.
The problem is, I rarely experiment with muffin recipes. I have a couple that I like and make all the time: these Double Chocolate Banana Bran Muffins and these Banana Chocolate Chip Zucchini Muffins. And that is pretty much where the list ends.
I don’t know why — maybe it’s because I find muffins a little finnicky. It’s so easy to overmix or not add enough moisture, and then you have dry, crumbly muffins. Sometimes they stick to the liners and you’re just not sure why. And sometimes you just want to pour everything into a loaf pan and bake without the hassle of scooping into muffin tins.
But muffins are so great because they freeze perfectly, and you can pull out just one at a time. Awesome for school or work lunches!
I based this recipe off of the Berry Cream Muffins from Taste of Home, which is in one of my Taste of Home cookbooks. But beside the recipe I had written “so-so” — a note to myself from the first time I made them so I made a few changes and I am so happy with the result!
Finally, I have another recipe to add to my muffin list.
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