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Berry Cream Muffins

Berry Cream Muffins
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.
14 ServingsPrep: 15 min. Bake: 20 min.

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.
© Taste of Home 2013

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Berry Cream Muffins (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
© Taste of Home 2013