-
Make sure your rack is in the center of your oven & preheat oven to 400 degrees
-
Line a Giant Muffin Tin with regular size liners, then spray each cup as well. Trust me -this makes really nice muffins and they crawl up the sides a bit - making them fluffier.
-
In a medium bowl, combine dry ingredients, flour, baking powder, baking soda, cinnamon and salt with a whisk to incorporate air.
-
In a large bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
-
Fold the dry into the wet, very gently - DO NOT OVERMIX
-
When dry and wet are just combined, add in berries and fold gently - again, DO NOT OVERMIX
-
Fill muffin cup liners all the way - if you're not using liners - fill the cups up 2/3 to 3/4 in a jumbo tin, nearly full in a standard size muffin tin.
-
Sprinkle the top with sanding sugar if you have it
-
Bake for 19 minutes - check with a toothpick. Remove and let cool for a few minutes then move to a wire rack to cool completely.
-
Store in an airtight container for up to a week - but they wont last that long :)