Best Berry Cream Muffins Recipes

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BERRY CREAM MUFFINS



Berry Cream Muffins image

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

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

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, room temperature
2 cups sour cream
1 cup canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add fresh or frozen berries and toss gently. Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened., 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.

Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 330mg sodium, Carbohydrate 60g carbohydrate (31g sugars, Fiber 3g fiber), Protein 7g protein.

BERRY CREAM MUFFINS



Berry Cream Muffins image

These were entered into a taste of home muffin contest by Linda Gilmore. This recipe was in the top 12! Sounds yummy!

Provided by Courtly

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups frozen raspberries or 3 cups blueberries
4 eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well.
  • Stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 302.4, Fat 13.9, SaturatedFat 3.7, Cholesterol 41, Sodium 207.7, Carbohydrate 41.5, Fiber 1.9, Sugar 24.2, Protein 3.8

BERRY CREAM MUFFINS



Berry Cream Muffins image

These are the most delicious blueberry muffins ever. I am begged for the recipe each time anyone tries them. Enjoy!

Provided by Euphegenia

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups flour
3 cups blueberries (I use frozen)
2 cups sugar
4 eggs, beaten
2 teaspoons baking powder
2 cups sour cream
1 teaspoon baking soda
1 cup vegetable oil
1 teaspoon salt
1 teaspoon vanilla

Steps:

  • Spray muffin pan with Pam.
  • Mix flour, sugar, baking powder, baking soda and salt.
  • Add berries and toss.
  • Combine eggs, sourcream, oil and vanilla. Stir in dry ingredients.
  • Fill each muffin 2/3 full and bake at 400 degrees for 20-25 minutes.

Nutrition Facts : Calories 561.6, Fat 27.9, SaturatedFat 7.4, Cholesterol 81.9, Sodium 415.1, Carbohydrate 71.9, Fiber 2, Sugar 38.5, Protein 7.5

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