Berrycreammuffins Recipes

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BLUEBERRY CREAM MUFFINS



Blueberry Cream Muffins image

Rich and delicious blueberry muffins. The secret is the sour cream.

Provided by KK3

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 9

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  • Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g

BERRY CREAM MUFFINS



Berry Cream Muffins image

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

4 cups all-purpose flour
2 cups sugar
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups fresh or frozen raspberries or blueberries
4 large eggs, lightly beaten, room temperature
2 cups sour cream
1 cup canola oil
1 teaspoon vanilla extract

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.

BERRY CREAM MUFFINS



Berry Cream Muffins image

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

Provided by Courtly

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups frozen raspberries or 3 cups blueberries
4 eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 302.4, Fat 13.9, SaturatedFat 3.7, Cholesterol 41, Sodium 207.7, Carbohydrate 41.5, Fiber 1.9, Sugar 24.2, Protein 3.8

BERRY CREAM MUFFINS



Berry Cream Muffins image

These are the most delicious blueberry muffins ever. I am begged for the recipe each time anyone tries them. Enjoy!

Provided by Euphegenia

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

4 cups flour
3 cups blueberries (I use frozen)
2 cups sugar
4 eggs, beaten
2 teaspoons baking powder
2 cups sour cream
1 teaspoon baking soda
1 cup vegetable oil
1 teaspoon salt
1 teaspoon vanilla

Steps:

  • Spray muffin pan with Pam.
  • Mix flour, sugar, baking powder, baking soda and salt.
  • Add berries and toss.
  • Combine eggs, sourcream, oil and vanilla. Stir in dry ingredients.
  • Fill each muffin 2/3 full and bake at 400 degrees for 20-25 minutes.

Nutrition Facts : Calories 561.6, Fat 27.9, SaturatedFat 7.4, Cholesterol 81.9, Sodium 415.1, Carbohydrate 71.9, Fiber 2, Sugar 38.5, Protein 7.5

BERRY BEST MUFFINS



Berry Best Muffins image

Warm up to the taste of homemade berry muffins. A crunchy streusel topping is a sweet bonus.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 15

1/4 cup Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
3/4 cup milk
1/2 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
  • In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
  • In large bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in 2 cups flour, the granulated sugar, baking powder, salt and 1/4 teaspoon cinnamon just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
  • Bake regular-size muffins 25 to 30 minutes, mini 10 to 17 minutes or jumbo 30 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 12 g, TransFat 1/2 g

SOURCREAM BERRY MUFFINS



Sourcream Berry Muffins image

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

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

BERRY OATMEAL MUFFINS



Berry Oatmeal Muffins image

Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!

Provided by LIZZYLONDON

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

¾ cup quick cooking oats
¼ cup wheat germ
1 ½ cups all-purpose flour
½ cup sugar
½ cup chopped walnuts
½ teaspoon salt
1 tablespoon baking powder
¾ cup milk
½ cup vegetable oil
1 egg
1 cup blueberries
⅓ cup quick cooking oats
¼ cup brown sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  • In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
  • Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
  • Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g

VERY BERRY MUFFINS



Very Berry Muffins image

Provided by Catherine McCord

Categories     Berry     Breakfast     Dessert     Bake     Low Fat     Vegetarian     Kid-Friendly     Low/No Sugar     Oat     Healthy     Low Cholesterol     Weelicious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield 12 muffins

Number Of Ingredients 11

1/2 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup old fashioned oats
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup brown sugar
1 large egg, whisked
1 teaspoon vanilla extract
3/4 cup milk
1/3 cup canola or vegetable oil
2 cups frozen berries

Steps:

  • Preheat oven to 400° F.
  • Place the first 6 ingredients in a bowl and combine.
  • Combine the egg, vanilla extract, milk and oil in a separate bowl.
  • Slowly combine the dry ingredients into the wet ingredients.
  • Gently mix the frozen berries into the batter, do not over mix or the berries will bleed.
  • Pour batter into greased or muffin lined regular sized tins.
  • Bake for 20-22 minutes.
  • Allow muffins to cool for 5 minutes then remove to a cooling rack.

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Top Asked Questions

What is the best way to make strawberry muffins?
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.
How to bake blueberry muffins with sour cream?
In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes. 281 calories; protein 3.9g; carbohydrates 35.2g; fat 14.2g; cholesterol 39.4mg; sodium 171.7mg. Full Nutrition
What is the secret to making sour cream muffins?
The secret is the sour cream. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
How to make vanilla muffins with vanilla extract?
Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.

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