Vail Berry Muffins

by:Lindsay, May 4th, 2011

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A muffin recipe for high altitude baking. A variation of my berry muffin recipe, created after a tray of muffins came out of the oven flat on my last trip to Vail.

Yield: 1 Dozen Muffins

Ingredients

• 2 Cups All Purpose Flour

• 1 Teaspoon Baking Powder

• 1/2 Teaspoon Baking Soda

• 1/2 Teaspoon Salt

• 10 Tablespoons Butter, room temperature

• 1 Cup Sugar

• 2 Eggs

• 1 Teaspoon Vanilla

• 1 Tablespoon Water

• 1 Cup Sour Cream

• 2 Cups Fresh (or frozen) Berries

• 1 Cup Streusel Topping

Method

Combine the flour, baking powder, baking soda, and salt. Reserve.

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, be sure to fully allow them to fully incorporate after each addition.  Add the vanilla and water. Add the sour cream. Add the dry ingredients. Mix to create an even batter. Do not over mix. Stir in the berries.

Scoop into 12 muffin cups. Top with a generous sprinkle of streusel.

Bake at 350° for about 35 minutes or until golden and springs back to the touch. These will take about 10-15 minutes longer if you use frozen berries.