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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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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
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 raspberries or frozen raspberries or blueberries
  • 4 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

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.

Reviews for Berry Cream Muffins

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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.....

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
Reviewed Oct. 2, 2010

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.

MY REVIEW
Reviewed Jul. 9, 2010

i added a streusel topping for a bit of crunch and they were excellent!

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