Print Recipe

Black Raspberry Cream Muffins



  • 4 cups flour
  • 2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups black raspberries
  • 4 large eggs, lightly beaten
  • 2 cups sour cream
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. In large bowl, combine dry ingredients. Add berries and toss gently.
  2. Combine remaining ingredients and mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  3. Bake at 400 degrees F for 20 to 25 minutes or until muffins test done.

Yield: 24 standard-size muffins

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