Mixed Berry-Sour Cream Muffins


by: Lacycakes

Yummy mixed berry-sour cream muffins. Big chucks of sweet, warm berries encased in divine fluffy cake.


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serves: 12

1 1/2 cup + 2T all purpose flour

2 teaspoons baking powder

1/4 tsp baking soda

1/2 tsp salt

1 large egg

3/4 cup sugar

2 T pure maple syrup

1 T canola oil

3/4 cup reduced fat sour cream

1/4 1/3 cup less fat cream cheese

1 tsp vanilla extract

1/4 tsp lemon juice

1 cup heaping frozen mixed berries

Nutrition Facts
Mixed Berry-Sour Cream Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 194

  • Total Fat: 5.3 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 26 mg
  • Sodium: 196.2 mg
  • Total Carbs: 32.6 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 16.7 g
  • Protein: 4.2 g

how is this calculated?

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1.  Preheat the oven to 375 degrees. Butter a muffin tin or line with cupcake liners, sit aside until needed.

2.  In a medium bowl mix together the 1 1/2 cups flour, baking soda & salt.

3.  In a mixing bowl beat the egg until frothy. Add the sugar, maple syrup and canola oil, beat until combined. Beat in the sour cream, cream cheese, vanilla & lemon juice until well blended.

4.  Add the dry ingredients and beat at low-speed until almost blended. In a small bowl toss together the mixed berries and remaining 2 tablespoons flour. Using a rubber spatula, fold the berries into the batter.

5.  Fill the muffin cups or lines 3/4 full of batter. Bake for 25 minutes or until cake tester comes out clean. Remove muffins from the tin & let cool on a rack.

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