Ingredients
Scale
- 1/2 cup Brummel & Brown Organic Buttery Yogurt Spread
- 1 cup white sugar
- 1 cup sour cream
- 1 egg
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 2 tbsp pearl sugar (optional)
Instructions
- Pre-heat oven to 375°F
- Add buttery yogurt spread and white sugar to bowl of an electric mixer fitted with blade attachment, beat on high until it looks fluffy
- Add sour cream, mix on high
- Add egg, mix until combined
- Add vanilla extract, mix
- In a small bowl, whisk together whole wheat flour, white flour, baking powder, baking soda and sea salt
- Slowly add dry mixture to wet ingredients, mix
- Fold in berries
- Grease a muffin tin, split mixture between 12 muffin cups
- Sprinkle muffin tops with pearl sugar (optional)
- Bake at 375°F for 5 minutes, reduce heat to 325°F and bake for 20 more minutes until muffins are cooked through