Ingredients
Method
- Preheat oven to 200° C. Place muffin liners in a 12 large muffin tin. In a medium bowl, sift the flour with the baking powder and salt.
- Separately, in a large bowl, add the butter with the vegetable oil, the eggs and the two types of sugar. Beat with a balloon whisk or an electric mixer for 2 minutes until light and fluffy.
- Add the sour cream or Greek yogurt, vanilla extract, lemon or lime zest and beat for 1 more minute until everything is perfectly integrated.
- Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth, lump-free mixture. Finally, add the berries and beat just until incorporated, so they don't fall apart too much.
- Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 full. Bake the muffins at 200° C for approximately 20-22 minutes or until lightly browned and a wooden toothpick comes out clean when inserted.
- Remove the muffins from the oven, let them cool for at least 10 minutes and then decorate with powdered sugar if desired. They can be served warm or at room temperature.