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You are here: Home / Food / Berry Cream Muffins

by Stacy  38 Comments

Berry Cream Muffins

Berry-Cream-Muffins

Today we have our second installment of Cooking Through Stacy’s Stash. I’m tackling muffins today. Why? Because muffins are just delicious. And why should you have to give up muffins just because you want to eat healthy? Well, you shouldn’t.

I agree with Bill Cosby – muffins are just a way to eat cake for breakfast without feeling guilty. Amen brother, amen.

It’s easy to healthify your muffins (ps – healthify is NOT a word. Bummer.). Today I’ll show you how and give you a fabulous recipe to boot. It’s your lucky day. I hope you have butter on hand. And if you don’t…well, you need an intervention.

Berry Cream Muffins

Our cookbook this week is the Taste of Home Cookbook. I might just have an obsession with Taste of Home. For real. I kept every single magazine I had from them until I moved. It was HUGE amount. I could have been on Taste of Home Magazine Hoarders. But when we moved, I had a hard time justifying the space in our storage unit when I could easily get the recipes online.

I would spend hours looking through those magazines – over and over. Hours. HOURS I SAID! Until now I didn’t realize how attached I was to those little boogers. And I sold them at a yard sale. Pity. I’m having strange heart palpitations right now, so I better move on.

Anyway, I really love this cookbook. The recipes are fabulous. The pictures are awesome. The recipes are fabulous (did I say that?). Man – I miss those stinkin’ magazines.

Berry Cream Muffins

I chose this recipe for Berry Cream Muffins…because I have this thing for muffins. And apparently muffin tops since that’s what I would have if I ate as many as I wanted. I guess that’s why I took the leftovers to mom’s house. Out of sight out of mind…except for those stinkin’ magazines. Bummer.

This recipe called for all-purpose flour, white sugar, and canola oil…all of which I do not use. It was also a recipe for 24 muffins. Why yes, I would enjoy eating 24 muffins, I would also enjoy fitting into my pants. Ahem. So, I scaled it back to 14 and worked with the baking powder amount. Yeah, I know 14 is a weird muffin amount – but I’m weird so it fits.

Berry Cream Muffins

I used white wheat flour (hard white wheat, ground), sucanat, and melted butter in place of the other stuff. And man, it’s a winner – a winner indeed.

I used raspberries because I had some in the freezer on the verge of freezer burn. But you can use whatever berries you like…well, there are some exceptions to that rule. Don’t use holly berries, for example.

This recipe reminded me that I don’t like raspberries – they have all those little seeds and they stick in my teeth. *Shudder* Regardless, I didn’t have a hard time wolfing down these puppies.

Berry Cream Muffins

The melted butter instead of canola oil worked great! We don’t use canola oil, but instead we use healthy fats like butter, coconut oil, and palm shortening. We all need more butter in our life. Shew – that was spiritual right there.

Berry Cream Muffins

Berry Cream Muffins

Original Recipe from

Taste of Home

  • 2 cups white wheat flour (hard white wheat, ground)
  • 1 cup sucanat (or brown sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups berries (if frozen, do not thaw – if large berries, chop)
  • 2 eggs
  • 1 cup sour cream
  • ½ cup melted butter (one stick)
  • 1 teaspoon vanilla
  1. In a large bowl, combine flour, sucanat, baking powder, baking soda, and salt.
  2. Stir in frozen berries so that the flour coats them. This will keep them from sinking in the muffin tins and sticking.
  3. In another bowl, combine eggs, sour cream, melted butter, and vanilla.
  4. Stir into flour mixture. Only stir until moistened to avoid tough muffins.
  5. Fill lined muffin cups.
  6. Bake at 400 degrees for 20-25 minutes.
  7. Remove from tins to cool completely.

Yield: 14 muffins

cookingthroughstacysstash

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Julie says

    July 25, 2016 at 9:12 pm

    Hi, I was inferring if there is a way to Pin this recipe? I don’t see a pin button. Am I blind?

    Reply
    • Stacy says

      July 26, 2016 at 5:25 am

      Hey Julie – it’s on my photos. 🙂 Scroll over any photo and you should see it pop up in the upper left.

      Reply
  2. Julia says

    January 24, 2013 at 8:21 pm

    I love TOH also. I have both cookbooks you have chosen so far for this series. I can’t wait to see what you cook up next!

    Reply
    • Stacy says

      January 25, 2013 at 7:25 am

      Hmmmm, the next one is an eBook. 😉 We’ll see if you have that too. It would be REALLY funny if you had all the ones I have!

      Reply
  3. Carolyn says

    January 24, 2013 at 4:35 pm

    I have a bunch of TOH recipes pulled out and in a binder to try. I also have 2 of their cookbooks and am thinking of getting their newest one.

    I also made muffins last night, blueberry, but from my Better Homes & Garden recipe book. Muffins are one thing I can be sure that my sone will eat for breakfast. These are healthier than the last ones I made, but I’ll still make those too.

    Reply
    • Stacy says

      January 24, 2013 at 6:07 pm

      I love the BIG ones they put out every year with all the contest winners. 🙂

      Reply
  4. Laurie says

    January 24, 2013 at 4:13 pm

    Do you think plain yogurt would work in place of the sour cream? These look delish!

    Reply
    • Stacy says

      January 24, 2013 at 6:07 pm

      Yes, that’s an excellent substitution!

      Reply
  5. Sara says

    January 24, 2013 at 2:10 pm

    “Dad is great! He gave us chocolate cake!”

    We love muffins around here too! The kids and I will have to try these soon 🙂

    Reply
    • Stacy says

      January 24, 2013 at 6:08 pm

      LOL Sara, you make me laugh!

      Reply
  6. Tonya says

    January 24, 2013 at 1:24 pm

    Still have my TOH stash. Need to pull them out again.

    Reply
    • Stacy says

      January 24, 2013 at 6:08 pm

      You lucky thing.

      Reply
  7. Julieanne says

    January 24, 2013 at 12:36 pm

    These look so delicious! I wish I could eat ’em, but because of blood sugar levels and how our family needs to lose weight, we can’t have any forms of flour or sugar right now. So, it’s stevia all the way, baby! 🙂 If you ever come up with an even healthier version that uses other low-carb flours and stevia, let us know!

    Reply
    • Stacy says

      January 24, 2013 at 6:09 pm

      I’m still experimenting with low carb flours….we’ve cut back DRASTICALLY on flour and sugar – so these were a treat. 🙂

      Reply
  8. Bridgit says

    January 24, 2013 at 12:18 pm

    I plan on making these tonight for breakfast tomorrow (pack them for work and school for the kids). Since i don’t have any Sour cream on hand i’m going to sub home made greek yogurt…fingers crossed.
    Thanks for this!

    Reply
    • Stacy says

      January 24, 2013 at 6:09 pm

      That should work jim dandy fine!

      Reply
  9. Erin says

    January 24, 2013 at 11:45 am

    Ah, Taste of Home recipes…I had to purge my magazines a few years ago, sad day. My mom just gave me one of their cookbooks and my children have spent hours and hours picking recipes to try. Homeschoolers, go figure! Home Ec?Check! I won’t have to make dinner for the next four Saturdays. WooHoo TOH!

    Reply
    • Stacy says

      January 24, 2013 at 6:10 pm

      I am always checking out yard sales for the big books they put out. 🙂

      Reply
  10. Linda says

    January 24, 2013 at 11:24 am

    I love Taste Of Home and I have that same cookbook and yes I have a bunch of those magazines too! I have not tried this recipe yet so I’m looking forward to trying it out.

    Reply
    • Stacy says

      January 24, 2013 at 11:25 am

      It’s so good! Glad to meet a fellow TOH lover. 🙂

      Reply
  11. Susan Hayworth says

    January 24, 2013 at 11:19 am

    I love that you make the healthy changes for me. I am always hesitant to make substitutions. One day I hope to be as weird as you! (But not in a stalker kind of way!)

    Reply
    • Stacy says

      January 24, 2013 at 11:25 am

      LOL 🙂 That made me laugh. And I hope you enjoy the recipe!

      Reply
  12. Christy says

    January 24, 2013 at 9:11 am

    Hi – “white wheat flour”, is that different from plain ole’ white all-purpose flour? Also, here I’ve been using canola for years thinking it’s one of the healthier oils…I take it no? 🙁

    Thanks!

    Reply
    • Stacy says

      January 24, 2013 at 10:51 am

      Yes, white wheat flour is very different from white all purpose. It’s the store equivalent of fresh ground white wheat berries…it’s just the type of wheat. I get better results using it than whole wheat flour – not as dense. Check this out – King Arthur Flour.
      I was fed the canola oil lie too. 🙁 The best post I’ve read on the evils of canola oil is from Kitchen Stewardship. Basically, it’s a new type of oil so we like to go with traditional fats instead.

      Reply
  13. Gina says

    January 24, 2013 at 9:02 am

    I have both blue and black berries in my freezer, but since tonight is breakfast night for our fam, I think I’ll surprise hubby with blueberry…since that’s HIS fave…thanks again, Stacy! 🙂

    Reply
    • Stacy says

      January 24, 2013 at 10:51 am

      🙂 Sounds yum!

      Reply
  14. Tara H says

    January 24, 2013 at 9:00 am

    Ooh! We love muffins around here. I’ve been healthifying ours for a while now and I love that our boys (and my hubby!) love them even when they’re healthy! I will definitely be making these…soon. I don’t have any sugar right now which leads me to this question…Do you think using raw sugar (sugar in the raw brand) is ok? That’s what I’ve been using but did read somewhere that it’s not good either.
    And to continue with my crazy “we love Stacy’s recipes” kick I’ve been on…I fixed your berry cobbler for Monday night. When my husband saw it he said, “Did you have to use blueberries?” (On Sunday, someone at church had made some blueberry dessert and he didn’t care for the blueberries in it) Well, I had already bought blueberries and strawberries to make the cobbler. All of that to say after one taste, he changed his tune! 🙂 It was soooo good! As I was scooping everyone some out, he said, “make sure there’s enough for me t take to work tomorrow!”
    We’re having cheeseburger pie for supper tonight. 🙂

    Reply
    • Stacy says

      January 24, 2013 at 10:52 am

      🙂 You just make me smile all over my face! Thank you!
      I have also read that “sugar in the raw” isn’t really sugar in the raw. I stick with sucanat, honey, maple syrup, stevia, and coconut sugar. 🙂

      Reply
      • Tara H says

        January 24, 2013 at 10:57 am

        Thanks, Stacy. Where do you get your sucanat? And do you just use Stevia from the store? I’m trying to learn as much as possible.

        Reply
        • Stacy says

          January 24, 2013 at 11:28 am

          I like Sweet Leaf stevia – liquid and powder. And I buy that from Vitacost.
          If you have a local Bread Beckers pick up, they have the best price I think. I find mine at a local bulk Amish store. 🙂 But I have ordered from Bread Beckers in the past.

          Reply
  15. J says

    January 24, 2013 at 8:34 am

    Since I am a raspberry lover (only one of us at this house) and I have some hanging out in the freezer I will give this recipe a try. I don’t have any wheat flour on hand but will white work?

    Reply
    • Stacy says

      January 24, 2013 at 8:40 am

      Yep! That’s what the original recipe called for. 🙂

      Reply
  16. Elizabeth says

    January 24, 2013 at 8:29 am

    Making these tonight w/strawberries. Can’t hardly wait to try them. Thanks Stacy! I’ve been a baking fool lately and working very hard at replacing all the “bad” foods. My family hasn’t noticed a difference. Woot!

    Reply
    • Stacy says

      January 24, 2013 at 8:41 am

      I bet they will rock with strawberries! I’m using blueberries next time! 🙂

      Reply
  17. Vikki says

    January 24, 2013 at 7:25 am

    I love it when I have all the ingredients on hand! These look delicious–will try tonight!

    Reply
    • Stacy says

      January 24, 2013 at 8:09 am

      🙂 I hope you enjoy! What berry will you use??

      Reply
      • Vikki says

        January 26, 2013 at 11:18 am

        They are in the oven right now! I did a few with strawberries and the rest with blueberries.

        Reply
        • Stacy says

          January 27, 2013 at 7:44 am

          I hope they were delicious! 🙂 We love them!!

          Reply


Hello! I’m Stacy!

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