Sour Cream Berry Muffins

More seasonal fresh fruit muffins. These were tasty, but I definitely liked these recent ones better.

Sour Cream Berry Muffins
A variation on this recipe from Joy of Baking

2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange or lemon
1 large egg, lightly beaten
3/4 cup (180 ml) sour cream
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups fresh or frozen berries (I used fresh strawberries and blueberries)
1 teaspoon turbinado (raw) sugar

Preheat oven to 375°F (190°C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups or line with muffin liners. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Sprinkle each muffin with turbinado (raw) sugar. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.