Berry Muffins with Whipped Cream

Step 1

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.

Step 2

In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.

Step 3

In a small bowl, beat 1 egg, then stir in 3/4 cup milk and 1/2 cup vegetable oil until combined.

Step 4

Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain—batter will be lumpy. Gently fold in 1.5 cups mixed berries.

Step 5

Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes.

Step 6

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7

For the whipped cream, beat 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form. Serve each muffin with a dollop of whipped cream and extra berries if desired.