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Berry Cream Muffins Recipe

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Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.

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Berry Cream Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 14 Servings

15 20 35

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh or frozen raspberries or blueberries
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 cup canola oil
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla.
Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking. Yield: about 1 dozen.

Editor's Note: If using frozen berries, do not thaw before using.
Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla.
Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: 1 serving equals 241 calories, 12 g fat (3 g saturated fat), 42 mg cholesterol, 162 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Berry Cream Muffins in The Taste of Home Cookbook , p437

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Berry Cream Muffins

Berry Cream Muffins

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Reviewed on Sep. 14, 2012 by Islander82

These muffins are so delicious!!! I often substitute plain greek yogurt when I don't have sour cream. They are also really tasty with raspberries if you feel like changing it up.

Reviewed on Mar. 16, 2012 by LouannPearson

I make these all the time! They are the very best muffins I have ever had. My friends at work ask me to make those muffins with the Blueberries and raspberries in them. Awsome!!!