Berry Cream Muffins Recipe
- 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
- 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.
1 each: 481 calories, 23g fat (6g saturated fat), 84mg cholesterol, 330mg sodium, 60g carbohydrate (31g sugars, 3g fiber), 7g protein
Reviews for Berry Cream Muffins
"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"
"These are fantastic! I made them with raspberries, they were incredible!"
"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!"
"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!"
"Very moist, yummy, and delicious!"
"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....."
"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!"
"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."
"What an awesome recipe and one that incorporateds goodness in either using raspberries or blueberries. I opted for the raspberries as I had two cups of fresh and used one cup of frozen. This are a fabulously moist recipe and a definite repeat."
"i added a streusel topping for a bit of crunch and they were excellent!"
"The muffins are so good and sooo easy. Measure the ingredients the night before and they are simple & quick to make in the morning...even on a school day!!"
"Great recipe. I just tweaked a little by mixing blueberries with sour cream first and adding about 1/4 tsp of pure orange extract to it before adding remaining wet ingredients and then dry. Made moist flavorful muffins. Thanks for this recipe."
"I made these yesterday, and they are very good. I used a medley of frozen fruits that I had in the freezer, so that made it easier to decide which berries to use! My daughter loves to eat them for a snack, so that makes me feel good to! Thanks again!"
"I have also made these for years. I just made another batch. However, my recipe calls for 2 tsp. baking powder . That is the only difference. The recipe does make a nice sized muffin. 24 or more per batch. I bake mine 385 degrees about 20 minutes. 400 is just too hot."
"Yummy! I found the baking time to be a bit long. Start checking at 15 mins."
"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."