2 cups flour
2 cups fresh raspberries
1 cup sour cream, at room temperature
3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
1/4 cup canola oil
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
zest of one lemon
Preheat oven to 350. Line or grease 12 wells of a muffin tin. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended. Add the dry ingredients to the wet and mix until smooth. Fold in raspberries. It is okay if the raspberries break up a bit. Divide the batter evenly between the wells. Bake 15 minutes or until toothpick comes out clean. Remove to a wire rack to cool.
We went to a pick your own farm this weekend to pick berries. Raspberry picking is a lot of fun and in just 40 or so minutes we picked about 4 lbs of purple and red raspberries. Luckily they are fresh from the vine so they will keep a little longer than supermarket berries but it is still a daunting amount of berries. I haven’t made much with raspberries before, they are so expensive* even in small quantities so I never seem to have enough to do anything with them but eat them out of hand or sprinkled over yogurt or ice cream. Muffins seem like a good starting place. I love sour cream in muffins because it adds so much moisture and flavor and lets me use less butter or oil than I normally would. Even lower fat sour cream works well. The oil gives the muffins a lighter texture than a butter based recipe would have been and I think that worked well with the raspberries. They are such a delicate berry that a heavier dough can be overwhelming.
*Even the pick your own place had a prepacked pint for sale for the same price we paid for a whole pound we picked ourselves.