I love a good muffin – so does my Mom. I’ve had a passion for baking and trying out new recipes since I was old enough to read and mix them up myself. In 2006, I got on our family computer and researched muffin recipes. I came up with a collection of recipes I found online so that I could make her a muffin cookbook for Mother’s Day. I was just at her house the other day and the little cookbook I had created was on the counter – check out this well used classic below.

This recipe has been the most popular muffin recipe in our family ever since. My parents have a muffin for breakfast most mornings and have for years.

They are by far the best muffins I’ve ever had – they are so good, they actually make going to a bakery and getting a muffin a little bit disappointing because they never measure up to these.

Berry Cream Muffins

This recipe has become the blueberry muffin standard at our house. They're by far the best muffins I've ever had.

5 from 2 votes

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Prep Time 10

Course Breakfast

Cuisine American

Ingredients

2 cups all purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups blueberries**
2 eggs, lightly beaten
1 cup sour cream or plain yogurt
1/2 cup vegetable oil
1/2 tsp vanilla
large sugar crystals (optional)

Instructions

Preheat oven to 400°.
In a medium mixing bowl, combine dry ingredients and stir together. Add berries to the dry mixture.
In a small mixing bowl, combine remaining wet ingredients and mix well.
Add the wet ingredients to the dry mixture with the berries and stir until just combined. The batter will be very dense and thick.
Line a jumbo muffin pan with muffin cups or grease the pan well. Spoon batter into pan until it's slightly higher than the top. This recipe makes 6 jumbo muffins or 12 small (cupcake size) muffins.
Optional: Sprinkle sugar crystals on top if you like a little extra sweetness and crunch.
Bake at 400° for 30-40 minutes or until the tops are golden and spring back when you lightly press a finger into them. See notes below on adjustments to baking time.

Notes

** Baking time listed above is for jumbo muffins. If you use a small muffin pan, baking time is around 20 minutes and you should start checking to see how they’re looking at 15 minutes.

** I almost always use frozen blueberries or raspberries. If you use fresh berries, you can decrease the baking time by a couple minutes.

** Raspberries are also really good in this recipe. I make sure to have muffin liners on hand because the raspberries that touch the pan tend to burn a little bit without a liner. When I use blueberries, I prefer to grease the pan and skip the liners.

** You can use regular sour cream, light sour cream, regular plain yogurt, plain greek yogurt, or lemon yogurt to give it a great lemon flavor.

** These muffins are pretty moist – be sure to store in a container that isn’t air tight or the tops will get gummy. If I have to keep them in a Tupperware of some sort, I try to set them out of the counter to get some air for about an hour before serving. They do well in a paper bakery box or a bread box that isn’t air tight.

Keyword blueberry, blueberry muffin, muffin

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2 responses to “Berry Cream Muffins”

Jackie

May 6, 2023

Yep, I can attest to this. Best muffins ever!

Reply
Jackie

May 6, 2023

Favorite muffin recipe ever!!!!

Reply

Berry Cream Muffins

Berry Cream Muffins

Ingredients

Instructions

Notes

2 responses to “Berry Cream Muffins”

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