• 10 Ratings

What makes these muffins uber-berry? A full cup of fresh and a half cup of dried fruit mixed into each dozen!

Source: Better Homes and Gardens


Recipe Summary

20 mins
15 mins at 400°
5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

  • In a 2-cup measure whisk together buttermilk, sour cream, eggs, and 3 tablespoons of the melted butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Add blueberries and/or raspberries and dried fruit; gently fold in.

  • Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 15 minutes or until golden brown. Remove from oven and brush with remaining melted butter and, if desired, sprinkle with turbinado sugar. Cool in muffin cups on a wire rack for 5 minutes.


Use a large spoon or ice cream scoop to fill muffin cups. This will ensure pretty, rounded tops that won't spill over the tin.

Nutrition Facts

191 calories; total fat 8g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 48mg; sodium 286mg; potassium 96mg; carbohydrates 28g; fiber 1g; sugar 10g; protein 4g; trans fatty acid 0g; vitamin a 381IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 72mg; iron 1mg.


10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
These muffins are dry and not very sweet at all. Usually when you make muffins, you want the flour to sugar ratio to greater than 2 cups: 1/4 cup. I would recommend at least 1/2 cup sugar to 2 cups flour. These muffins are very dry and not very sweet. If that is what you prefer, I guess it's fine. But I would not make these again. I will stick to my old recipe.