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Mixed Berries Cream Muffins

Mixed Berries Cream Muffins

Strawberries, raspberries, blueberries, sour cream. This combo makes delicious muffins that are great for breakfast and tea-time snack, or even midnight snack!

Recipe adapted from here.

(Makes 7 jumbo muffins)

2 cups unbleached all-purpose flour
2/3 cup molasses sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 & 1/2 cups frozen raspberries & strawberries (don't thaw) & fresh blueberries
2 eggs, lightly beaten
1 cup sour cream
1/4 cup virgin coconut oil
1/2 teaspoon vanilla extract

How to:

1. Preheat oven to 200°C.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Add berries and toss gently.

3. In another bowl, combine eggs, sour cream, oil, and vanilla; mix well. Stir into dry ingredients until moistened.

4. Fill paper muffin cups until two-thirds full. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.




This post is also linked to the event, Little Thumbs Up (June 2015 Event: Cream) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Diana (The Domestic Goddess Wannabe).


  1. Hi Joyce,
    This mixed berries muffins looks so yummy!!
    Do you mind if i take one for my midnight snack..:D

  2. Hi Joyce,
    Yes I know these muffins with sour cream tasted moist & yummy !

  3. Hello. Possible to replace sour cream to other?

    1. Maybe plain yogurt or Greek yogurt. But the muffins might be dense.

  4. Hi Joyce,

    These sour cream muffins look awesome with generous servings of fruits... They must be very yummy and moist!


  5. Oh wow, with all these berries how can these not taste fabulous?? :D