Berry Cream Muffins Recipe

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Meet the Cook: The sour cream makes these muffins so nice and light that you can serve them as a bread with a meal. But, here at our house, I've fixed them for everything from breakfast up to midnight snacks. I grew up on a dairy farm and now live outside a small town with my husband and our children - 17, 12 and 9. -Linda Gilmore, Hampstead, Maryland

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Berry Cream Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 28 Servings

15 20 35

Ingredients

4 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh raspberries or frozen raspberries or blueberries
4 eggs, lightly beaten
2 cups (16 ounces) sour cream
1 cup canola oil
1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 481 calories, 23 g fat (6 g saturated fat), 84 mg cholesterol, 330 mg sodium, 60 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Berry Cream Muffins in Country Woman May/June 1995, p31

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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Berry Cream Muffins

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Reviewed on Dec. 12, 2008 by tbearmom03

I have made these for years, and this has to be my favorite berry muffin recipe. I frequently use a mixture of blueberries, raspberries and marionberries.

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