Berry Cream Muffins
Total TimePrep: 15 min. Bake: 20 min.
Makesabout 2 dozen
Great recipe! I used fresh blueberries and would not chance a thing. Made 30 regular-size muffins and 6 mini-muffins.
As a not regular baker, these muffins turned out really good. Nice flavor and texture, we all loved them. Definitely going to make them again soon!
These muffins are so yummy and easy to prepare. They turn out perfect every time. The only thing that makes them better, is to make them in jumbo muffin tins. I have to say, this recipe has made me a little bit famous in my family. :) SO GOOD!
These muffins are fluffy, moist and fantastic. This recipe is a keeper. I am so excited because I can use any berries I have on hand or in the mood for. I will try some lemon zest next time I make it...
I made them with strawberries and sprinkled a bit of raw sugar on top of each before baking. Excellent recipe!
I added a few teaspoons of lemon zest to the raspberries and they were delicious!
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!