Sour Cream Muffins | The Whole Grains Council

Ingredients

• 2 cups (240g) white whole wheat flour
• ½ cup (60g) unbleached all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons (½ stick or 57g) unsalted butter
• 1 cup (225g) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (230g) sour cream
• 1 ½ cups (220g) fresh or frozen berries or diced stone fruits (such as peaches or plums) of your choice
• Coarse sugar for sprinkling