Ingredients
1 ¾ cups flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup full-fat sour cream
1 egg
¼ cup milk
2 tsp lemon zest
1 tsp vanilla extract
1 cup fresh haskap berries
Instructions
Preheat oven to 400F. Lightly grease the cups of a 12-cup muffin tin, or line with paper liners.
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the sour cream, egg, milk, lemon zest and vanilla extract. Add the dry ingredients, stirring until just barely combined. Fold in the haskap berries.
Divide the batter evenly between the prepared muffin cups. (The cups should be roughly ¾ full.) Bake in preheated oven for 20-25 minutes, or until tops are golden-brown and a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
Borrowed from:https://www.crumbblog.com/sour-cream-muffins-with-haskap-berries/#tasty-recipes-8663-jump-target