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Sourcream Berry Muffins

Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.—Linda Gilmore, Hampstead, Maryland
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh or frozen raspberries or blueberries
  • 2 large eggs, lightly beaten
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened.
  • Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
  • Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla.
  • Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Editor's Note: If using frozen berries, do not thaw before using. Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla. Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 each: 241 calories, 12g fat (3g saturated fat), 42mg cholesterol, 162mg sodium, 30g carbohydrate (15g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Flo
    Dec 14, 2020

    Great simple recipe. I wanted to use the last of my frozen strawberries and this worked wonderfully. The texture is tender, spongy and light.

  • jon.ruth.alumbaugh
    Nov 22, 2020

    As a Volunteer Field Editor, I gotta say this is an excellent recipe in every way. Easy to make (no mixer needed if you don't want to use one), simple ingredients that we all have on hand and versatile. I added an extra egg because I had a carton with one stuck to it needing to be extricated. I did use sour cream and added the lemon zest. But I spirnkled course demerara sugar on top for a nice crunch. Yum! Some are going in the freezer so I can have a Taste of Home taste of summer in the winter time here in Connecticut!

  • Peg
    Jul 31, 2020

    Delicious with blueberries and raspberries. Easy, fast recipes that I will definitely make again - maybe with chocolate chips next time.

  • chaosmommy
    Apr 3, 2018

    We have been using this recipe in our house for awhile. I usually substitute yogurt for the sour cream. Sometimes I add a mashed banana if I happen to have a really ripe one.

  • Lorett
    Mar 4, 2018

    No comment left

  • Rebecca
    Sep 10, 2017

    These were good. Not too sweet and I like that. Next time I'll try with applesauce instead of oil like mom2lauren .

  • mom2lauren
    Aug 19, 2016

    Wonderful recipe. As a Volunteer Field Editor, I enjoy testing recipes. This one is a keeper. I doubled the recipe and subbed in 1/2 applesauce for the amount of oil called for. They have a nice fine crumb and were enjoyed by my family!

  • kennedy22
    Jan 20, 2016

    Excellent!!! Made the raspberry ones substituting plain greek yogurt for the sour cream. Since I freeze berries all summer long this will now be my go-to muffin recipe...... so many possibilities.... thanks for sharing!!!!

  • kleinsasser1966
    Jul 4, 2014

    These muffins were by far the best I ever baked and I bake a lot of taste of home recipes .and I did half blueberry and half raspberry .Thanks for sharing this recipe

  • artistpaulasmith
    Jan 20, 2013

    No comment left