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    You are in: Home / Recipes / Berry Cream Muffins Recipe
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    Berry Cream Muffins

    Berry Cream Muffins. Photo by Dorel

    1/2 Photos of Berry Cream Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Courtly's Note:

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

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Stir into dry ingredients just until moistened.
    3. 3
      Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or until toothpick comes out clean.

    Ratings & Reviews:

    • on October 10, 2006


      Wonderful!! The whole family loved them! Great texture and taste! I halved the recipe and still ended up with 17 muffins! Delicious breakfast treat!! I made with blueberries but would like to try the raspberries next time! Thank you!!

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    • on October 13, 2012


      This recipe worked out perfectly for me since I had a leftover bag of mixed frozen berries and a tub of sour cream that was about to expire. Using the amount of ingredients as directed, my batch made 24 muffins one mini loaf. I also used half Splenda, half sugar (i.e. 1 cup of each), and that worked out really well. These are sooo delicious! I am not a huge berry fan, but these muffins are truly awesome. I will definitely make them again!
      These muffins are very moist, so I will freeze some of them to keep them from gong bad. Thank you for sharing this wonderful recipe!

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    • on January 23, 2012


      I made these with about two cups of strawberries and a cup of blackberries since that's what I had on hand when I was craving muffins. I followed the recipe, though next time I think I'll wait to fold the berries in until after the wet ingredients since they broke apart. Smelled amazing baking. I baked them at 375'ish (my oven temps are not exactly accurate) and the twelve tin took about 25 min total. Very plushy, great taste and crumb structure. Will make again, thanks for posting!

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    Read All Reviews (8)


    Nutritional Facts for Berry Cream Muffins

    Serving Size: 1 (106 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 302.4
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 3.6 g
    Cholesterol 40.9 mg
    Sodium 207.6 mg
    Total Carbohydrate 41.4 g
    Dietary Fiber 1.9 g
    Sugars 24.2 g
    Protein 3.8 g

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