- 4 cups All-purpose flour
- 2 cups Sugar
- 1 ¼ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 3 cups Berriesraspberries or blueberries, fresh or frozen
- 4 Large eggslightly beaten, at room temperature
- 2 cups Sour cream
- 1 cup Canola oil
- 1 tsp Vanilla extract
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:
Steps to make Berry Cream Muffins
1 | Heat the oven and prepare two muffin trays | 5 |
Preheat the oven to 400 °F. Lightly grease cup muffin trays with silicone (or paper) muffin cups and low cal cooking spray. | ||
2 | Combine dry ingredients | 2 |
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. | ||
3 | Mix wet ingredients | 3 |
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. | ||
4 | Add wet ingredients to dry ingredients | 3 |
Pour the egg and sour cream mixture into the bowl with the dry ingredients and stir until they are just combined. | ||
5 | Add the batter to the muffin trays | 2 |
Spoon the batter into the muffin trays. Fill each cup about ⅔ full. | ||
6 | Bake | 20 |
Bake for about 20-25 minutes until a toothpick inserted comes out clean. | ||
7 | Cool | |
Allow the muffins to cool slightly in the pans before turning out onto a wire rack. | ||
8 | Serve | |
Serve these muffins warm. | ||
Recipe Reviews
These are delicious! Though I accidently went with wheat flour instead thankfully there wasn't much of a difference.
It's alright kinda dry and not the best without some sort of topping, I recommend whipped cream.
Scrumptious!! Definitely recommend them super easy too for all the beginner bakers out there.
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.
Very light and fluffy, there muffins came out very well.
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.
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 :)
Made a lemon glaze for these delicious blueberry muffins, I recommend it..sooo tasty.
My favorite muffins to eat first thing in the morning, they are really delicious.
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.
Blueberries made the bottom of the muffin soggy but it still was edible.
I'd cook them for slightly longer than what's written or they might turn out kinda soggy.
Thankful for all the amazing desserts on this recipe, these blueberry muffins included!
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~
If you use frozen berries they make the muffins turn kinda blue/purple so it looks like a full on blueberry muffin!
Turned out extremely well, thx for sharing.
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.
Not my favorite, I find the cranberry nut muffins to be tastier but these aren't too bad.
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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