Heavenly Berry Cream Muffins

Heavenly Berry Cream Muffins

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Laura Mattingly


I got this recipe from a friend a few years ago but just tried it here recently. :) It was good!


★★★★★ 2 votes

1 Dozen
25 Min


  • 2 c
    all-purpose flour
  • 1 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
    fresh or frozen raspberries or blueberries
  • 2
    eggs, lightly beaten
  • 1 c
    (8 oz) sour cream
  • 1/2 c
    vegetable oil
  • 1/2 tsp
    vanilla extract

How to Make Heavenly Berry Cream Muffins


  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 or paper-lined muffin cups two-thirds full. Bake at 400* for 18-22 minutes or till a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve Warm. NOTE: If using frozen berries do not thaw before adding to the batter.
  3. VARIATIONS: Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 tsp. grated lemon peel with the vanilla.

    BERRY STREUSEL MUFFINS: prepare muffin recipe as directed. For topping, combine 3 TBSP each all-purpose flour and quick cooking oats, 2 TBSP sugar, and 1/8 tsp ground cinnamon. Cut in 2 TBSP. cold butter until crumbly. Sprinkle over muffins before baking.

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