Berry Cream Muffins

delicious berry treats
Delicious berry treats
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4 cups All-purpose flour
2 cups Sugar
1 ¼ tsp Baking powder
1 tsp Baking soda
1 tsp Salt
3 cups Berries raspberries or blueberries, fresh or frozen
4 Large eggs lightly beaten, at room temperature
2 cups Sour cream
1 cup Canola oil
1 tsp Vanilla extract

Nutritional information


Berry Cream Muffins


I love to make batches of these Berry Cream Muffins. They are super simple to make and they taste absolutely delicious. These muffins are so versatile. You can use fresh or frozen berries and any type of berry you like will do. That makes this recipe a great way to use up any excess berry harvests you might have.

It couldn’t be easier to make these muffins. Start by greasing muffin trays. Mix the dry ingredients together and in a separate bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and mix until just combined. Fill muffin cups ⅔ with the muffin batter and bake for 20 minutes. That’s it! So simple! 

To make Berry Cream Muffins, you will need the following ingredients:

Ingridiens for Berry Cream Muffins

Steps to make Berry Cream Muffins


Heat the oven and prepare two muffin trays


Preheat the oven to 400 °F. Lightly grease cup muffin trays with silicone (or paper) muffin cups and low cal cooking spray.


Combine dry ingredients


Mix 4 cups of flour, 2 cups of sugar, 1 ¼ teaspoon of baking powder, one teaspoon of baking soda and one teaspoon of salt together in a large bowl. Add 3 cups of berries and mix gently until evenly incorporated.


Mix wet ingredients


In a separate bowl, mix 4 beaten eggs, 2 cups of sour cream, 1 cup of canola oil and one teaspoon of vanilla extract together.


Add wet ingredients to dry ingredients


Pour the egg and sour cream mixture into the bowl with the dry ingredients and stir until they are just combined.


Add the batter to the muffin trays


Spoon the batter into the muffin trays. Fill each cup about ⅔ full.




Bake for about 20-25 minutes until a toothpick inserted comes out clean.



Allow the muffins to cool slightly in the pans before turning out onto a wire rack.



Serve these muffins warm.

These Berry Cream Muffins are a delicious sweet treat. They’re super simple to make and they taste absolutely delicious! Try making these soon and don’t forget to tag #cookmerecipes in your baking posts when you do!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
Total Reviews: 21
Maren Lepre

These are delicious! Though I accidently went with wheat flour instead thankfully there wasn't much of a difference.

Jazlynn Mhoon

It's alright kinda dry and not the best without some sort of topping, I recommend whipped cream.

Noemi Tolmie

Scrumptious!! Definitely recommend them super easy too for all the beginner bakers out there.

Ireland Kernan

Sort've bland but If you add more sugar or some sort of glaze it'll be just fine, I used creamcheese on the top.

Lindsey Lincks

Very light and fluffy, there muffins came out very well.

Lainey Masangcay

Good, happy that they aren't extremely sweet like most muffins turn out to be.


Used brown sugar instead of white sugar and added som fresh raseberries to the mix, totally delish.

Dalia Dailey

I used some flax eggs, didn't add sour cream and just used full fat almond milk to turn these into a nice vegan dessert :)

Kataleya Kuhlers

Made a lemon glaze for these delicious blueberry muffins, I recommend it..sooo tasty.

Anneliese Feigelson

My favorite muffins to eat first thing in the morning, they are really delicious.

Wren Soscia

They were SO SO good will be making them again for my daughters birthday party instead of a cake and maybe add some whipped cream or vanilla icecream to the top of it.

Samiya Alires

Blueberries made the bottom of the muffin soggy but it still was edible.

Anika Bubela

I'd cook them for slightly longer than what's written or they might turn out kinda soggy.

Grayson Fezza

Thankful for all the amazing desserts on this recipe, these blueberry muffins included!

Lillie Mangabat

Ended up using gluten free flour and it worked just fine , didnt have baking soda thouhgh so replaced it with baking powder and it rose a bit more than meant to but not too too much. Spongy as a pancake~

Meredith Caretti

If you use frozen berries they make the muffins turn kinda blue/purple so it looks like a full on blueberry muffin!

Zoie Heighes

Turned out extremely well, thx for sharing.

Mayah Onusko

If you want to try and be healthy I'd recommend replacing the sugar with some brown rice syrup it's basically the same thing.

Jovie Kerkemeyer

Not my favorite, I find the cranberry nut muffins to be tastier but these aren't too bad.

Leilah Gauze

I definitely have a sweet tooth because when I had this I just knew they needed a lot more sugar but they were still really good, added more sugar and vanilla extract the second batch around though.


Well done! Verified!

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