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In a large bowl sift together the flour, sugar baking powder and salt.
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In a separate bowl whisk together the oil, orange zest, sour cream,milk, eggs and vanilla until well combined.
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Add the mixture to the dry ingredients and fold in well.
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During the last few turns of folding add the berries.
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Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients.
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Spoon batter into greased or paper lined muffin tins
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Bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.
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Cool on a wire rack.