Haskap Sour Cream Muffins

Haskap Sour Cream Muffins - top down view

Tart, juicy blue Haskap berries brighten these rich sour cream muffins.


1 egg

¾ cup sugar

1 cup sour cream

⅓ cup buttermilk

1 teaspoon vanilla extract

1½ cups frozen or fresh Haskap berries

Note: if using frozen berries, keep frozen until just before use!

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

2 Tablespoons brown sugar

2 Tablespoons quick oats


  1. Preheat the oven to 400℉ and line the muffin tin with paper liners.
  2. Beat the egg and whisk in the sugar in a medium bowl then stir in the sour cream, buttermilk and vanilla until smooth.
  3. Sift the flour, baking powder, soda and salt into a large bowl, add the berries and toss to coat them with the flour.
  4. Make a well in the center of the berry and flour mixture and pour in the wet ingredients mixture. Stir until the combination comes together but take care not to overstir as that causes tough muffins.
  5. Divide the batter evenly among the muffin cups.
  6. Mix the cinnamon, brown sugar and oats in a small bowl and then sprinkle the top of each muffin with the mixture.
  7. Place in the middle rack in the oven and bake for 20 – 25 minutes or until golden brown.
  8. Enjoy at tea time, breakfast or as a snack with a big glass of milk.


Keywords: Haskap Sour Cream Muffins

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