Fruit Explosion Muffins Recipe

Fruit Explosion Muffins Recipe

How To Make Fruit Explosion Muffins

Enjoy a fruit-filled breakfast with this muffins recipe. It’s filled with a load of berries and some rich jam to make a berry-packed morning treat.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2cupslight sour cream,(or 0% Greek yogurt)
  • 1cupcanola oil
  • 4largeeggs
  • 1tspvanilla
  • 2cupssugar
  • 2cupsall purpose flour
  • 2cupswhole wheat flour
  • tspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • 4cupsberries of choice,fresh or frozen
  • ¾cupjam,or jelly


  1. Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).

  2. In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.

  3. Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.

  4. Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.

  5. Bake for 23 to 25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.

  6. Muffins can be stored at room temperature for 2 to 3 days or frozen for 3 to 4 months.


  • Calories: 198.14kcal
  • Fat: 8.23g
  • Saturated Fat: 1.51g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.47g
  • Polyunsaturated Fat: 1.99g
  • Carbohydrates: 29.19g
  • Fiber: 1.37g
  • Sugar: 16.07g
  • Protein: 2.89g
  • Cholesterol: 25.14mg
  • Sodium: 103.57mg
  • Calcium: 41.01mg
  • Potassium: 84.59mg
  • Iron: 0.77mg
  • Vitamin A: 20.88µg
  • Vitamin C: 2.30mg
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