Recipes and Cooking Sour Cream-Raspberry Muffins By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 26, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 18 mins Cool Time: 5 mins Total Time: 48 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon salt ½ cup butter, softened 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 8 ounce carton sour cream 1 ½ cup fresh or frozen raspberries and/or blueberries 1 tablespoon granulated sugar ¼ teaspoon ground cinnamon Powdered sugar (optional) Directions Preheat oven to 375°F. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar; beat on medium speed until light and fluffy. Beat in eggs and vanilla just until combined. Alternately add flour mixture and sour cream, beating on low speed just until mixture is moistened. Spoon half of the batter into the prepared muffin cups, filling each about one-third full. Top with half of the berries. Spoon the remaining batter into cups, filling each about two-thirds full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter. Bake for 28 to 30 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle with powdered sugar. Serve warm. To Store: Let muffins cool on a wire rack. Store cooled muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap muffins in foil. Heat in a 350°F oven for 12 to 15 minutes or until heated through. Rate it Print Nutrition Facts (per serving) 216 Calories 10g Fat 29g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 216 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 52mg 17% Sodium 298mg 13% Total Carbohydrate 29g 11% Total Sugars 15g Protein 3g Vitamin C 3.5mg 18% Calcium 50.5mg 4% Iron 1.1mg 6% Potassium 69mg 1% Folate, total 36.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.