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Sourcream Berry Muffins Recipe

Sourcream Berry Muffins Recipe

Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:14 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen raspberries or blueberries
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract


  • 1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened.
  • 2. Fill greased muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
  • 3. Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla.
  • 4. Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking. Yield: about 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 each: 241 calories, 12g fat (3g saturated fat), 42mg cholesterol, 162mg sodium, 30g carbohydrate (15g sugars, 1g fiber), 3g protein.

Reviews for Sourcream Berry Muffins

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mom2lauren User ID: 7407229 252894
Reviewed Aug. 19, 2016

"Wonderful recipe. As a Volunteer Field Editor, I enjoy testing recipes. This one is a keeper. I doubled the recipe and subbed in 1/2 applesauce for the amount of oil called for. They have a nice fine crumb and were enjoyed by my family!"

MY REVIEW User ID: 5774466 242133
Reviewed Jan. 20, 2016

"Excellent!!! Made the raspberry ones substituting plain greek yogurt for the sour cream. Since I freeze berries all summer long this will now be my go-to muffin recipe...... so many possibilities.... thanks for sharing!!!!"

kleinsasser1966 User ID: 7496695 72450
Reviewed Jul. 4, 2014

"These muffins were by far the best I ever baked and I bake a lot of taste of home recipes .and I did half blueberry and half raspberry .Thanks for sharing this recipe"

Islander82 User ID: 6834594 107720
Reviewed Sep. 14, 2012

"These muffins are so delicious!!! I often substitute plain greek yogurt when I don't have sour cream. They are also really tasty with raspberries if you feel like changing it up."

LouannPearson User ID: 4534435 80241
Reviewed Mar. 16, 2012

"I make these all the time! They are the very best muffins I have ever had. My friends at work ask me to make those muffins with the Blueberries and raspberries in them. Awsome!!!"

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