Berry Cream Muffins Recipe
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Berry Cream Muffins Recipe

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If you can't decide which berries to use in these muffins, you can't go wrong using half raspberries and half blueberries! —Linda Gilmore, Hampstead, Maryland
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:28 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 28 servings


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

Nutritional Facts

1 each: 481 calories, 23g fat (6g saturated fat), 84mg cholesterol, 330mg sodium, 60g carbohydrate (31g sugars, 3g fiber), 7g protein.


  1. 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.
  2. 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.
Originally published as Berry Cream Muffins in Country Woman May/June 1995, p31

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JMartinelli13 User ID: 92779 268295
Reviewed Jun. 23, 2017

"I made them with strawberries and sprinkled a bit of raw sugar on top of each before baking. Excellent recipe!"

cindiak User ID: 221828 260247
Reviewed Jan. 25, 2017

"I added a few teaspoons of lemon zest to the raspberries and they were delicious!"

TinkStorm User ID: 8188739 249980
Reviewed Jul. 1, 2016

"These were really good. I cut the recipe in half as there is only 2 in my house. Will make these again but when I half the recipe I will add a few more berries instead of 1 1/2 cups will make it 1 2/3 or 1 3/4 as there were not quite enough berries"

angela32 User ID: 3084463 247861
Reviewed May. 4, 2016

"These are fantastic! I made them with raspberries, they were incredible!"

KristineChayes User ID: 1441542 232174
Reviewed Sep. 1, 2015

"These muffins have been a family favorite since the recipe first appeared in 1995. Whether I use a mix of raspberries and blueberries or, in the summer, blackberries from my blackberry patch, Berry Cream Muffins are always very moist and flavorful. This recipe is a real treasure!"

Carolinerbain User ID: 3308489 226694
Reviewed May. 21, 2015

"I have been making these wonderful muffins for years. Always use my largest bowl and usually get between 30 and 36 good sized muffins. Meant to hit the gold stars!"

germanycook User ID: 6411056 217993
Reviewed Jan. 16, 2015

"Very moist, yummy, and delicious!"

gordonginna User ID: 5360116 4425
Reviewed Aug. 17, 2011

"These are just what I was looking for in a moist, flavorful muffin. I made some small " shooters" for a bite-sized treat. Maybe next time some lemon zest....."

LouannPearson User ID: 4534435 12269
Reviewed Jun. 6, 2011

"I have made these so many times and every one I give them to, loves them. I make these four times and more a year. The best ever! Thank you TASTE of HOME!"

lizza5752 User ID: 973216 10682
Reviewed Feb. 27, 2011

"Terrific muffins to make for early breakfast - measure out dry ingredients the night before and mix up liquid that morning while oven is heating up. Best eaten that day since the berries tend to make the muffins somewhat soggy."

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