Mixed Berry Brown Sugar Muffin with Hazelnut Meal

Summer, Vancouver is waiting for you badly. One nauseous woman is throwing up too much that only summery fruit can help get the appetite back.
 

Use as many varieties of berry as you can if you decide to make these lovely babies, cause you want them look pretty, don't you?!

 

(makes 12 regular-sized muffins)
Wet Ingredients:
1/2 cup sour cream
1/2 cup milk
2/3 canola oil
2 eggs
1 tsp vanilla extract

Dry Ingredients:
2 cup flour
1/2 cup ground hazelnut
1 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Others:
2 cup fresh or frozen berries of your choice

Directions:
Preheat oven to 375F.

Mix both wet and dry ingredients separately. Stir together until just blended.  Do not overmix. Gently fold in mixed berries.

Scoop each muffin cup with 3/4 full of batter, and bake until a toothpick inserted in the center comes out clean, about 20 mins.

Let the muffins cool in the pan for 10 mins.