Breakfast/Brunch / Sides

Sour Cream Fruit Muffins with Streusel Topping

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  • 2 large eggs
  • 1 Tbsp sugar, granulated
  • Pinch salt
  • 1 cup Kemps Milk
  • 1/2 cup corn oil
  • 2 cup all purpose flour
  • 3 Tbsp baking powder
  • 1 cup Kemps Sour Cream
  • 1 cup blueberries, frozen, thawed and drained
  • 1 cup streusel topping, ready made or see recipe below (optional)

Sour Cream Topping

  • 1 cup Kemps Sour Cream
  • 2 tsp granulated sugar
  • 1 Tbsp orange juice


  1. Preheat oven to 400F.
  2. In a medium mixing bowl, add the eggs, sugar and salt. Mix with a whisk until creamy.
  3. Add the milk, corn oil, flour, baking powder and 1 cup sour cream. Mix well with a whisk or an electric mixer until just blended. Don't over mix.
  4. With a rubber spatula, gently fold in the blueberries.
  5. Place equal amounts of batter in each of 12 muffin cups (about 2/3 full). Cover each with optional streusel crumb topping (see recipe below) and several fresh blueberries before baking.
  6. Place muffins in the oven, bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean. Place muffins on a rack and cool for 10-12 minutes before topping.
  7. While muffins cool, combine in a small bowl all sour cream topping ingredients. When the muffins are cool, top and serve.

Optional Streusel Topping:

  1. Sift together 1 cup flour and 1 teaspoon cinnamon.
  2. Cream 1/2 cup butter; gradually add 1/2 cup packed brown sugar, then add flour-cinnamon mixture.

Makes 12 muffins

Serving Suggestion: Serve for breakfast or as dessert. Swap the blueberries for your favorite fruit such as raspberries or strawberries.

Per Serving: 308 Calories; 10g Fat; 6g Protein; 48g Carbohydrate; 65mg Cholesterol; 60mg Calcium; 4g Saturated Fat; 281mg Sodium

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