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Berry Cream Muffins

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

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,

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Berry Cream Muffins (continued)

Nutritional Facts: 60 g carbohydrate, 3 g fiber, 7 g protein.