BERRY CREAM MUFFINS
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #breads #fruit #easy #muffins #quick-breads #berries #blueberries #raspberries #number-of-servings #3-steps-or-less
You'll also love
Anastasia princesse
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for parties and potlucks.
Nabeel Lahori
[email protected]I love how easy these muffins are to make. I can have them in the oven in just a few minutes.
Fred Sievert
[email protected]These muffins are a great way to start the day. They're light and fluffy, and the berries add a burst of sweetness and tartness.
walliullah kashif
[email protected]I've made these muffins several times, and they're always a hit. They're so easy to make, and they always turn out perfectly.
Lynne Paget
[email protected]These muffins are so moist and flavorful. I love the combination of berries and cream cheese. They're the perfect treat for any occasion.
James Rawls
[email protected]I made these muffins for my kids' school lunch, and they loved them! They're a healthy and delicious snack that's perfect for on the go.
Frodi Haraldsson
[email protected]These muffins are a great way to use up leftover berries. I always have a few berries that are about to go bad, and these muffins are the perfect way to use them up.
champika chamod
[email protected]I used a gluten-free flour blend to make these muffins, and they turned out great! They were just as light and fluffy as the regular muffins.
Nomthandazo Dube
[email protected]I made these muffins in a mini muffin pan, and they were perfect for a quick snack or breakfast on the go.
Johan inese
[email protected]The muffins were a little too sweet for my taste, so I reduced the amount of sugar in the recipe. They were still plenty sweet, but not overpowering.
Rosaline Van Der Lith
[email protected]I added a little bit of lemon zest to the batter, and it really brightened up the flavor. I also used a mix of berries, including strawberries, blueberries, and raspberries.
Washim BD
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I love that I can use fresh or frozen berries, so I can make them any time of year.
Yourboiak Akali
[email protected]I'm not usually a fan of muffins, but these were really good. The berries and cream cheese filling was delicious, and the muffins were moist and fluffy.
Shaun Boy
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved the combination of berries and cream cheese, and the muffins were gone in no time.
Roshan Shrestha
[email protected]These muffins turned out amazing! The texture was light and fluffy, and the berries added a burst of sweetness and tartness. The glaze was the perfect finishing touch, adding a little extra sweetness and shine.