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Berry Cream Muffins Recipe

Berry Cream Muffins Recipe

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. YIELD:28 servings


  • 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 in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: about 2 dozen.

Nutritional Facts

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

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Jellybug User ID: 53068 271509
Reviewed Aug. 8, 2017

"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..."

JMartinelli13 User ID: 92779 268295
Reviewed Jun. 23, 2017

"I made them with strawberries and sprinkled a bit of raw sugar on top of each before baking. Excellent recipe!"

cindiak User ID: 221828 260247
Reviewed Jan. 25, 2017

"I added a few teaspoons of lemon zest to the raspberries and they were delicious!"

TinkStorm User ID: 8188739 249980
Reviewed Jul. 1, 2016

"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"

angela32 User ID: 3084463 247861
Reviewed May. 4, 2016

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

KristineChayes User ID: 1441542 232174
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!"

Carolinerbain User ID: 3308489 226694
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!"

germanycook User ID: 6411056 217993
Reviewed Jan. 16, 2015

"Very moist, yummy, and delicious!"

gordonginna User ID: 5360116 4425
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....."

LouannPearson User ID: 4534435 12269
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!"

lizza5752 User ID: 973216 10682
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."

supermania User ID: 5481523 14393
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."

stephanie m User ID: 2236384 29256
Reviewed Jul. 9, 2010

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

HKessinger User ID: 5003319 19741
Reviewed Jul. 3, 2010

"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!!"

barb0505 User ID: 3895125 201031
Reviewed May. 17, 2010

"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."

gillettcookie User ID: 3422974 9789
Reviewed Apr. 18, 2010

"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!"

Morningdove_Wa User ID: 137969 14390
Reviewed Aug. 17, 2009

"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."

castlek User ID: 1056158 30228
Reviewed Jan. 14, 2009

"Yummy! I found the baking time to be a bit long. Start checking at 15 mins."

tbearmom03 User ID: 503950 30225
Reviewed Dec. 12, 2008

"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."

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