TOP Reviews:

These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.

I think I messed something up but mine are super dense and almost a little bland. I’m not the best baker so that could be it. I’ll try this again next time but for now I will enjoy my pre-jammed fruit bread. :’D

Hi I have tired these muffins and can say that they are delicious and easy to prepare. My husband and my grandchildren beg me to make more and more……thanks for a great recipe that is fun a d healthy.

This made me smile because I remember when we went to Canada, we would head to Tim Hortons in the afternoon and get a chocolate milk and a donut for like $2! We loved it. These muffins look incredible

I have a weird love-hate relationship with muffins. Like, I love to eat them on the regular, but there are many days I don’t feel like the hassle of making them. Sometimes I’m lazy, what can I say?! BUT I’ve been on a muffin making kick recently, so these berry-licious beauties could NOT have come at a better time! These look amazing, Ashley! LOVE that jam surprise center and ALL the berries up in here! Absolute HEAVEN! I’ll take a dozen.

Nutrition Facts

Fruit Explosion Muffins (Tim Horton’s Copycat)
Amount Per Serving
Calories 197 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 22mg 7%
Sodium 102mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 16g
Protein 3g 6%

Ingredients

2 cups light sour cream (or 0% Greek yogurt)
1 cup canola oil
4 large eggs
1 teaspoon vanilla
2 cups sugar
2 cups all purpose flour
2 cups whole wheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 cups berries of choice, fresh or frozen*
¾ cup jam or jelly

Instructions

Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.
Source : allrecipes.com