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Berry Cream Muffins Recipe
Berry Cream Muffins Recipe photo by Taste of Home

Berry Cream Muffins Recipe

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5 15
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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

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 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 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.

Directions

  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

Reviews for Berry Cream Muffins

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 4, 2016

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

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 16, 2015

"Very moist, yummy, and delicious!"

MY REVIEW
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....."

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