Soft berry muffins (Print Version)

# Ingredients:

→ Main Ingredients

01 - 300g of all-purpose flour (or whole wheat flour type T80)
02 - 200g of thick sour cream (or thick Greek yogurt as an alternative)
03 - 2 medium-sized eggs
04 - 150g of granulated sugar
05 - 1 packet of natural vanilla sugar
06 - 100ml of flavorless vegetable oil (like sunflower or canola oil)
07 - 1 packet of baking powder (around 11g)

→ Optional Extras

08 - 300g of raspberries or blueberries (fresh or frozen)
09 - OR a jar of drained cherries in syrup (about 700g)
10 - OR 100g of dark chocolate chips (add a glaze or colorful sprinkles if you want some decoration)

# Instructions:

01 - Set your oven to preheat at 180°C (or 160°C if using a fan setting). Grab a 12-cup muffin tin and line it with paper muffin liners.
02 - Dump the flour, sugar, baking powder, and vanilla sugar into a mixing bowl. Stir it up with a wooden spoon. If you’re going with chocolate chips, toss them in now too.
03 - In another bowl, whisk the eggs, oil, and sour cream together until smooth. You can throw in flavors like lemon juice here if you'd like.
04 - Pour your dry ingredients into the wet mix. Stir it just until everything’s combined—don’t overmix! Aim for about 20-30 seconds, leaving the batter quite thick. Overdoing it will make your muffins less fluffy.
05 - Carefully fold in any extras like berries or chocolate chips using a wooden spoon. Don’t worry if frozen fruits tint the batter; it’s totally fine.
06 - Scoop the batter into the liners using two spoons or an ice cream scoop. For bigger muffins, fill the liners all the way. Want smaller ones? Stop at two-thirds full.
07 - Place the muffin tray on the middle rack of the hot oven and bake for 25 to 30 minutes. To check if they’re done, poke one with a toothpick—it should come out clean.
08 - To keep them soft, store in an airtight container and enjoy within two days. Otherwise, freeze them and let them thaw at room temperature when needed.

# Notes:

01 - Work quickly for the muffins to rise properly.
02 - Mixing too long (more than 30 seconds) can make the muffins denser instead of fluffy.
03 - Adding extras like frozen fruits may slightly alter the batter’s color—no worries, this won’t affect the taste.
04 - Muffins freeze well and thaw naturally at room temperature.