Blueberry Cream Muffins
Rich and delicious blueberry muffins. The secret is the sour cream.
Rich and delicious blueberry muffins. The secret is the sour cream.
These are bakery quality; no question. I took the advice of another reviewer and increased the sugar by an additional 1/2 cup, and, I used 50% brown sugar and 50% white (so 1 and 1/4 cup white sugar, 1 and 1/4 cup brown sugar). Just gives more flavor that way. I also added a pinch of nutmeg and about two teaspoons of cinnamon. I mixed the eggs together then tossed in the sugars, vanilla & sour cream all at once. Used three cups of blueberries and fat free Breakstone's Sour Cream. I used a modified crumb topping recipe from a Barefoot Contessa sour cream coffee cake recipe to top muffins: 1/2 cup brown sugar, 1 cup all purpose flour, 6 tablespoons cold butter cut into pieces, two tsps cinnamon. Pinch mixture together with your fingers for couple minutes until it forms more of a crumble). First time I made this topping I worried it was too loose, but it holds well. just spoon a good heaping TBSP on top of each muffin before cooking. They come out SO moist and flavorful. Wouldn't dream of making them without a crumb topping. Another Barefoot hint: use a regular ice cream scoop (the old fashioned half ball shaped kind with the release lever in the scoop) and scoop evened off scoops of batter into the cups -- they make the perfect size muffin every time. My tip: used a KitchenAid silicone muffin pan & it worked like a charm. This recipe made two dozen large muffins. These will have people thinking you're a pro in the kitchen.Read More
This was a good muffin but it just seemed to be lacking something. I think 2 cups is too much sour cream because the taste came out less like a blue berry muffin than I imagined. I did add a vanilla sugar topping which looked very nice and added a nice sweet touch but I would recommend using all white sugar rather than the brown sugar substitution some of the reviewers suggested. Of course that is your preference! I will not be making this my blueberry muffin recipie but I did like that all of the ingredients were measured in 1 cup increments. Less dishes to wash. :)Read More
These are bakery quality; no question. I took the advice of another reviewer and increased the sugar by an additional 1/2 cup, and, I used 50% brown sugar and 50% white (so 1 and 1/4 cup white sugar, 1 and 1/4 cup brown sugar). Just gives more flavor that way. I also added a pinch of nutmeg and about two teaspoons of cinnamon. I mixed the eggs together then tossed in the sugars, vanilla & sour cream all at once. Used three cups of blueberries and fat free Breakstone's Sour Cream. I used a modified crumb topping recipe from a Barefoot Contessa sour cream coffee cake recipe to top muffins: 1/2 cup brown sugar, 1 cup all purpose flour, 6 tablespoons cold butter cut into pieces, two tsps cinnamon. Pinch mixture together with your fingers for couple minutes until it forms more of a crumble). First time I made this topping I worried it was too loose, but it holds well. just spoon a good heaping TBSP on top of each muffin before cooking. They come out SO moist and flavorful. Wouldn't dream of making them without a crumb topping. Another Barefoot hint: use a regular ice cream scoop (the old fashioned half ball shaped kind with the release lever in the scoop) and scoop evened off scoops of batter into the cups -- they make the perfect size muffin every time. My tip: used a KitchenAid silicone muffin pan & it worked like a charm. This recipe made two dozen large muffins. These will have people thinking you're a pro in the kitchen.
I tried a healthier version (6% fat vs. 45% fat) of this recipe and it turned out great. I substituted apple sauce for the oil and low-fat vanilla yogurt for the sour cream. I used 2 cups of whole-wheat flour and 2 cups of white flour and added an extra cup of blueberries. I also saved 1/2 a cup of sugar (and only mixed 1 1/2 cups into the eggs) and used it to top the muffins prior to baking but I found this was too much sugar, 1/4 cup would have worked much better. I would increase the cooking time to 23 minutes.... a few of the middle muffins looked a little under-cooked. Nutritional value per muffin: 227 calories, 1.4g of fat, 49.3g of carbs, 4.3g of protein.
If ever there was a perfect blueberry muffin, this is it. Other than adding more blueberries, I followed the ingredients and method exactly, including taking the extra step of alternating the sour cream with the flour mixture, which is the classic technique for this type batter that's all about texture--it's well worth it. There is no need to tweak or tinker with this recipe at all--as the saying goes, if it ain't broke, don't fix it. This is a perfect, plump and pretty muffin, moist, pleasantly sweet and cakey, just bursting with blueberry flavor. Sprinkling them with demerara sugar just before baking took them over the top, with just a hint of extra sweetness and crunch. Great recipe!
Good recipe!!! I am a professional baker and I made this recipe exactly as it said and it turned out great. I think the other reviewers who did not rate this recipe well did not follow the recipe and mix the ingredients properly. It's a good recipe!
All in all, a very good recepie! Muffins came out absolutely delicious... I did a bit of tinkering with it, heeding the advice of previous reviewers. Changes I made were as follows: 1 cup of white sugar and 1 cup of light brown sugar, 1 TBSP of Vanilla instead of 1 tsp, added 2 tsps of cinnamon and 1 tsp nutmeg, used 1 1/2 cup of sour cream and 1/2 cup plain yogurt. (That last one because it turned out that I didn't have enough sour cream.) And wound up adding 2 lbs of frozen blueberries instead of two cups. (16 oz weight isn't the same as 16 oz liquid, I know this, yet I forget...) This recepie is really very forgiving. I keep reading that some people complain about them being flat and heavy, and my only guess is that they are possibly overmixing the batter. Much like pancake batter, it's important to mix only until ingredients are just incorporated. Don't be afraid to stir it, but don't go at it like it's a cake batter, either.
My search for the perfect blueberry muffin is over! These are just like something out of a bakery. Not only are they moist and flavorful, but actually come out of the oven looking pretty. I cut the recipe in half for a dozen and used only 1/4 c. of oil and used a full tsp. of vanilla. Other than that, I wouldn't change a thing! These were done in exactly 20 mintues. I sprinkled a little sugar on top for a little crunch - delicious!
I've used a different Blueberry muffin recipe for at over 20 years. They always were dry by the second day. These were wonderfully moist and dense. I used light sour cream, maybe 50% more berries, and a little cinnamon/sugar sprinkled on top before baking. I also halved the recipe. Now I wished I hadn't as I will have to make more! Everyone loved them-thanks! UPDATE 2012: I use melted butter rather than oil - the flavor is much better. A streusel type topping is very good on these, but you don't need it. People still tell me how good these are, and they ARE good!
These muffins are the best! Mind you I altered it quite a bit, but that was only because I am trying to incorporate healthier choices into my diet. First I used 2 cups of whole wheat flour, and 2 cups of unbleached flour. Second I added 1 cup of ground flax seed and reduced the amount of oil (I used grapeseed oil) to 2/3 cup. I also added 1/4 cup of unsweetened apple juice as well as substituted 1 cup of sucanat (organic evaporated cane juice), and combined these with my frozen blueberries as suggested by a previous review, and 1 cup of organic sugar. Last but not least, I used homemade non-fat plain yogurt instead of the sour cream. Although it seems that I did not use this recipe at all, it was a base for me and I just used the ingredients that I want myself and my family to consume. These were incredibly light, moist, and very flavorful! I will make these again, and again, and again. Thanks for the super duper recipe : )
These are the first blueberry muffins I've ever made from scratch. It was very easy and they turned out beautiful and had great flavor. I MIGHT try some more sugar next time, but I wouldn't say they actually need that. Or, I might try a crumb or sugar topping as other reviewers suggested. However, I love blueberry muffins split and served warm with a little cream cheese, so for me, they don't actually need more sweetness. I'm confused by many calling these too "dense." Mine turned out soft, moist, light, and perfectly cooked in 20 minutes on 400. The only thing... I only got 18 muffins out of the recipe. I may have overfilled the tins, but again, I loved the results.
I have NEVER written a review on here, but I just couldn't help myself on this one. I have been on the hunt for the perfect Blueberry Muffin recipe for years, and have finally found it. I first made this recipe about a year ago, and it was delicious as written. But after reading reviews and tweaking it ever so slightly, I have found the most decadent, delicious, PERFECT blueberry muffin. Here's what I did: I kept all the amounts exactly the same EXCEPT for the sugar. I used 1 1/4 C. white (granulated) sugar, and 1 1/4 C. brown sugar. Then I added to the flour mixture a little fresh ground nutmeg (could use regular ground nutmeg, just a pinch), and 1 1/2 teaspoons of cinnamon. I followed other reviewers suggestions and added this topping: 1/2 C. brown sugar, 1 C. flour, 6 T. cold butter, cut into pieces, and 2 teaspoons cinnamon. I'm telling you, it makes the BEST, bakery quality muffin! So scrumptious! Oh, and be sure to follow the mixing directions exactly as written. That's what makes the texture so special!
This was a good muffin but it just seemed to be lacking something. I think 2 cups is too much sour cream because the taste came out less like a blue berry muffin than I imagined. I did add a vanilla sugar topping which looked very nice and added a nice sweet touch but I would recommend using all white sugar rather than the brown sugar substitution some of the reviewers suggested. Of course that is your preference! I will not be making this my blueberry muffin recipie but I did like that all of the ingredients were measured in 1 cup increments. Less dishes to wash. :)
tasted like blueberry muffins- i thought the one cup was extreme for the oil,so since i halfed the recipe i only added 1/4 cup oil and they turned out great, half the recipe made 16 regular sized muffins for me- i also used ff sour cream and they turned out wonderful
Wow! These are really delish! Moist, flavorful and had trouble NOT eating them myself! Did take a few of the reviews into consideration. I added an extra cup of blueberries and they were frozen; worked out just fine. Extra half cup of sugar and did half brown and half white and 1 heaping tsp of Cinnamon. I also added the crumble topping from the "To die for Blueberry Muffins" recipe. One of the reviewers, chefjoy, gives an easy crumble that is sweet and crunchy. Really compliments the muffin. So that you don't have to go looking here it is: 2/3 C brown sugar, 1/4 C Flour, 1/4 Tsp cinn, 2 TBS butter. LOVED THEM. Thanks.
This recipe is so delicious. I added a tsp. of baking powder and substituted the oil for applesauce. My kids devoured them and I like that I had some left over to freeze for our lunches. I also ran out of fat free sour cream and used 1 cup of fat free yogurt, and only had a cup of blueberries so I added a cup of raspberries - they were still super yummy!! Thank you so much for this recipe.
This is the only blueberry muffin recipe I ever use. Each muffin turns out light in texture yet flavorful. Don't use light sour cream and feel free to use either frozen or fresh blueberries. I've had success using both. You must fold in the blueberries gently. If you try to blend them in you'll end up with blue batter because blueberries are far too delicate and won't hold up. These are great and by far the only muffin I make when I make breakfast for a family get together. I always receive rave reviews and recipe requests.
Wow, these are great! I can't believe how BEAUTIFUL that these muffins bake up. They look like something out of a classy recipe book. Halving the recipe (I love that feature, thank you allrecipes.com!) I made the recipe exactly (which never happens!). I rate this a 4.5 so I rounded up! Next time I will up the sugar a little bit, decrease the oil a little bit and add some cinnamon. This is a very moist muffin. They do taste better after being able to sit a spell, or the next day. I filled the cups too full and thought that the tops would overflow and stick to the pan; instead, the batter just rose straight up. What a delight! Thanks for the post Kim.
I added the crumble topping from the "To Die For Blueberry Muffins" as someone suggested and I did half brown sugar and half white. And don't overmix. All that doesn't even matter actually because this recipe is just amazing. I haven't read a review yet on texture of this muffin yet and it's more cakey and airy. It's a lot fluffier and "less filling" so it's nice as a snack. I think the To Die For Blueberry muffins has a more muffin-like texture. So you choose whether you want cakey or muffiny.
I've tried a lot of blueberry muffin recipes but this one was absolutely wonderful.Very moist and flavorful. My husband couldn't wait for them to cool. He ate one hot right out of the oven. For a little change try adding lemon yogurt instead of sour cream. Awesome!
I bake muffins most weekends and I'm always looking for new options. I had actually been looking for a blueberry muffin recipe with cream cheese when I stumbled on this recipe. I followed it exactly and couldn't be more pleased - light, flavourful with a naturally crunchy top. My family loved them. Just a note, I read a lot of reviews containing significant revisions but wonder if the reviewers had made the original recipe before making suggestions. Many of the revisions, while interesting actually result in a different type of muffin
AMAZING! I followed what other reviewers said, and used 6-7 cups of blueberries, 1t of vanilla and cinammon, 1/2t nutmeg 2T of lemon juice, and made a streusal topping. Delish, haven't had a muffin this good...well, prolly EVER. Thanks for sharing!
This was the greatest blueberry muffins I have ever fixed. I served them in my B&B and the guests all wanted the recipe. Thanks alot! They were a hit.
Absolutely terrific!! I used fresh blackberries that I picked at the cottage. These muffins went so quickly that in 48 hours my husband and daughter were asking me to get back in the kitchen for a repeat performance. This recipe more than deserves all of the excellent ratings that have been received. Thank you so much.
The muffins baked up beautifully and looked great, but tasted very bland. Good, but bland....
OUTSTANDING!! I made these exactly as written, but added 3/4 tsp. cinnamon to the dry ingredients. Wow, we were so impressed that I used the batter for chocolate chip muffins for the kids. Needless to say, they thought they were the best muffins EVER!!! Thanks so much for giving me a great go-to muffin recipe. I think I shall try a variety of flavors now!!
The first few times I made these I added some of the tweaks (more sugar, more vanilla, cinnamon, nutmeg). This time I followed the last few reviewers advice and made the recipe exactly as written, directions and all....OH MY! These are fabulous!!! No tweaks are needed, but you must follow the instructions!
These muffins are simple to make and taste great. However, as sour cream does not last more than 24 hours in my house before it is used, I do substitute 2 cups of greek yogurt in place of the sour cream, and I increase the blueberries to 3 cups.
YUM! These muffins came together incredibly fast and the whole family loved them including our incredibly picky two year old. I halved the recipe since there are only 3 of us and even so I had enough batter for 12 very generous sized muffins. I stayed true to the recipe only making one slight modification, I used half plain applesauce and half oil so that I could cut down on the amount of oil needed. Next time I make these I want to try substituting plain greek yogurt for some or all of the sour cream to cut out some of the fat/calories and add some extra protien. Neither of the substitutions listed above are for taste, the muffins taste amazing, but rather trying to make them more healthy so I can make them more frequently than just an every now and again treat. One surprising thing we found was that as good as the muffins were fresh out of the oven they were really good, maybe even better, the following day.
I really enjoyed making these muffins! The batter was so easy to prepare,and work with! I want to try the same recipe except use banana instead of blueberrys. Very moist,and tender muffins,and my boys love them! My 5 year old says they are the best ever!!
I see that I am in the minority on this but it just had no flavor. It tasted like bread with blueberries in it.
I've made this recipe many different times now with various types of changes and they always come out! I don't often rate things because I am always changing recipes so I don't think it's always fair to rate something when you don't make it as written. BUT, I wanted to say that even though I make changes to this recipe, I love it! I can make them "healthy" and they still turn out. That's what makes it a keeper in my book. The key I think is the sour cream. I actually use greek yogurt but the texture is the same. Other changes: cut sugar in half and used brown sugar or sucunat, used king's arthur white whole wheat four, and for the oil sometimes I use really light olive oil or earth's balance. I also add extra vanilla. They bake up so nicely. Even people who don't usually bake "healthy" like them. : ) Thanks for the recipe!
These turned out totally amazing!! Everyone who tried them declared them the very best blueberry muffins they'd ever had. The only trouble I had with cooking them was the top hadn't fully set when I first took them out, so I put them in for another 5 minutes or so at 350 degrees. It might just have been my oven though. But I'd definitely recommend this recipe to everyone - the best!!
This recipe is the closest to perfect I've ever encountered. Try mixing the eggs (sugar & oil) with a mixer, and add the sour cream at that time, blending until smooth. Use a wooden spoon when adding dry ingredients, mixing until just blended. It prevents you from having to over stir the batter when incorporating the sour cream (over stirring produces flat muffins, and diminishes the taste and texture). I used fresh raspberries and strawberries, and the results are out of this world. Definitely produces a bakery texture and bake shop quality muffin! Wow!
These muffins are delicios and addicting! This recipie yields a nice moist dense muffing. I added 33% more blueberries to the mixture. Also, I sprinkled granulated sugar on top of the muffins prior to baking. They were devoured in a day.
I added cup of oats to the oil & let it sit while getting the rest ready. That was to hydrate/disguise from the kids. I used a cup and three fourths sugar & a half cup of spenda. I couldn't bring myself to adding two cups of sour cream (eventhough it was "light") with the cup of oil already. I used three cups blueberries. I topped with the to die for blueberry topping. It made thirty two muffins. The muffins were okay. Not bad at all, but not the one I'll turn to. Still looking. The topping was good. I'll save that.
Wow! Lovely muffins. I've made these twice. Once for a brunch at my house with a bacon cheese frittata from this site, roasted red potatoes and fresh fruit. Perfect. The second time was for a work event. Both times people raved. Said I should enter them in the state fair : - ) The only change I made was to top them with a generous sprinkling of demerara sugar before baking. That sweet, crunchy topping really made these special. And they look beautiful, too. This will be my basic go-to muffin recipe for many different types of muffins. Thanks!
Fantastic! What else can I say? These are some of the best blueberry muffins I've ever made. Moist, tender and just the right amount of sweetness. I made half a recipe and added some extra blueberries. I also sprinkled some raw sugar on top. Since my blueberries were frozen, I did have to increase the baking time.
I used a combination of whole wheat and bread flour. The mixture was a little thick so I used a small amount of orange juice to thin it out.
Oh wow!!! These muffins are the BEST! I made them exactly as written and they turned out perfect. I ended up with 24 reg. muffins and 12 mini. I always make a recipe as written the first time, then I decide if it needs to be altered in any way. The only thing I would add, in my opinion, would be to sprinkle some Bakers sugar on top before I baked them.
This is hilarious! I was reading through the reviews and kept wondering why everyone was talking about sour cream. So apparently I used cream cheese by accident. All I have to say is those where the best muffins I have ever eaten. I don't know if the cream cheese had anything to do with it but it was so good I'm not even going to try them with the sour cream. My only sugestion is to try them with cream cheese and add more berries.
I made this recipe exactly as listed but just halfed it. These turned out perfect and delicious. Baked for 22 minutes. Half recipe made 15 large standard muffins.
I'm a big believer in muffins and quick breads with sour cream, so I wasn't surprised at the great, soft, moist texture these muffins had. Perfect. The flavor, however, I found a bit lacking, even after adding a struesel topping. I think next time I try these, I will add some lemon zest or cinnamon.
great blueberry muffins!...very moist and great flavor!
one of the best muffin recipes that I have encountered....
Blueberry muffins are one of my favorite pastries and I have been on the lookout for my ultimate blueberry muffin recipe! I have baked literally DOZENS of different recipes over the years and THIS one is now at the top of the list. It's my favorite. I absolutely loved it. I used fresh Washington State blueberries that were so delicious! One small change I made was to use half cake flour and half all purpose flour. I wanted my muffins extra tender with a good rise. One thing about homemade muffins - they often taste good but are not visually appealing - sometimes really flat. I wanted a muffin that tastes as good as it looks. This recipe is it! They were bakery window perfect! Very attractive. I used paper liners in my muffin pans. I imagine if you use just a greased pan that the muffins would be difficult to remove because the blueberries become so gooey. These muffins rise straight up, so you don't have to worry about the muffins puffing over the tops and spilling everywhere. I filled the cups almost right up to the brim with the muffin batter. They would probably be really wonderful with a little sparkling sugar sprinkled on top before baking. I highly recommend these muffins. The texture is delightful. At first I was not sure about the high amount of sour cream involved but they turned out wonderful. The sour cream adds to the moistness and adds a slight tanginess. I'm also going to try this recipe with raspberries and marionberries and blackberries. Soooo good!
This is a wonderful recipe I must say, but I only have one question to ask.. how can I get the top of the muffin to crack open like the photo shown? because mine turned out round and some are flat.
These sounded delicious so I made them for a baby shower I hosted. But they were so dense and bland that I was very disappointed. Not what I was expecting.
Best blueberry muffins ever!!!
Not the best I have ever had but has good basic flavor. I added crunchy topping as others suggested which is a must.
I have tried the To die for Blueberry muffins and found these to be just as good. The do look like the picture and I will continue to make both muffins. I did not make any changes to the recipe. I made only half the recipe and made just 8 muffins that were huge. They took a bit longer to cook, about 10 minutes, but were much larger. I filled each muffin cup to the top and that gave me a bigger muffin.
Awesome recipe. I always love muffins or cakes made with sour cream as they are always so moist. This one was no let down. I did 1 cup blueberries and 1 cup strawberries as I had a little of both to use up. I also added 1 teaspoon of almond extract. (I have been on a big almond kick lately) They were delicious. I will be making these again.
Not as wonderful as expected, followed exactly as written.
Very tasty! I halved the recipe but still used 2 c. frozen (no need to thaw) blueberries. Other changes were: half white and half brown sugar, extra vanilla, also added 1 tsp. cinnamon and 1/2 tsp. nutmeg. I also topped the muffins with a crumb mixture of 1/4 c. brown sugar, 2 1/2 Tbs. flour, 2 Tbs. butter, 3/4 tsp. cinnamon & 1/4 c. chopped hickory nuts. My half recipe yielded 18 muffins.
So I usually try and make my first batch and follow the recipe before taking reviews into consideration..I wish I didnt do that. These muffins def needed more sugar in my opinion. Almost too bland like a scone. Will make again adding in extra sugar and I think they will be 5 stars then. I also add the baking soda right into the sour cream to take away the heaviness of it.
I made these yesterday and did not have enough sour cream, so I substituted lowfat vanilla yogurt and they turned out beautifully. Delicious, moist and full of blueberries. I made 12 extra large muffins and 1 loaf. It makes lots of batter. I will be using this recipe always! My "reviewers" gave it five stars!
Very good moist muffin. Only change was increased blueberries to 3 cups. I will add 1/2 cup of sugar next time as mentioned in some of the reviews. Also could use a little sugar or crumb on top.
Just tried this recipie this morning. It was excellent. I did though read thru the ratings and changed two things because of some peoples responses. First I halved the recipie then added 1/4 tsp of baking powder for fluffyness. Then I used melted margarine instead of the oil (oil has no taste) They turned out excellently. :)
These are Amazingly yummy! I used non-dairy sour cream, and Raw sugar (not quite 2 cups, more like 1 & 1/2)...NOM!! :) Easy to make, but you do need some arm strength for that batter - THICK stuff. :) This made WAAAY more than 24, too.
Best. Muffin. Ever. I read the reviews before I made them, so I replaced 1/2 C. white sugar with light brown sugar. Also used a little more vanilla because I love it. I had some strawberries to use up, so I also added about 1 C. chopped strawberries. I added a crumb topping to mine that Erin recommended. (1C. flour, 1/2C. brown sugar, 6T. butter, and a dash of cinnamon) This will absolutely be the ONLY recipe I use to make fruit muffins from now on. I'm actually deleting the other fruit muffin recipes from my box because this recipe is "it" for me! I plan on making these with only strawberries later in the week, and hopefully raspberries soon since they're my favorite. Thanks KK3! UPDATE: I made these muffins and substituted chopped strawberries in one batch and mini chocolate chips in another batch, and they were so good. This really is the perfect muffin recipe!
Five stars even with using 1 1/2 cups low fat sour cream and 1/2 cup oil, and 1 1/3 cups sugar, and white whole wheat flour. These are my favorite blueberry muffins. :)
I too tried to make this a bit healthier. Used applesauce instead of oil, Greek yogurt instead of sour cream and substituted out 2 cups flour for one cup flax seed meal and one cup oat flour. Kept everything else the same. They came out great. Very filling, moist and tasty. Whole family loved them.
these were good! not the best blueberry muffin i've had but delicious none the less. i made exactly as written. great reheated in the microwave for 8 seconds with a small dab of butter :)
These muffins are so soft and taste absolutely great! I however, used melted margerine instead of oil and used more blueberries.
I used 1/2 cup oil, 1/2 cup applesauce and they are still delicious.
These muffins are wonderful! I have tried a lot of different muffin recipes and had about decided that store-bought muffin mixes were better than from-scratch, however, this recipe changed my mind. The texture is moist and almost cake-like. I added frozen blueberries sweetened with a few teaspoons of sugar - the flavor was exceptional.
This is an excellent, well written recipe that results in a perfect muffin that will make you popular with your neighbors (if you share!!!) The only change I made was to the sugar. I did 1 Cup dark brown sugar, 1 Cup white sugar, 1/2 Cup Demerara sugar. I also increased the blueberries to 2 1/2 Cups, because the frozen berries I buy come in this quantity. I sprinkled about 1t of Demerara sugar on top of each muffin before baking. They are perfect. I promise it is the best muffin you will ever taste.
Absolutely the best blueberry muffin recipe I have ever tasted. Rich and moist and delicious. The only thing I would change is add extra blueberries...at least a 1/2 cup more.
These were o.k. The muffin part is too dense for my taste, but my husband loved them. They needed a topping.
Very moist and rich tasting muffin. Everyone loved them. mmm...
These were delicious. I followed the recipe but I used more blueberries. It made 30 regular size cupcakes. My sons and husband loved it. They were fighting over the last two. With 4 sons and 1 hungry husband it went fast. This is a keeper. I will file this recipe in my cookbook
I've never made homemade blueberry muffins before, but these were great. They were moist and light. I got 2 1/2 dozen out of the batter and sprinkled sugar on top before baking. I will definitely make them again.
First I would like to say that I dislike making blueberry muffins.......UNTIL NOW! :-) These are the best blueberry muffins!!! I made exactly as recipe states....made in jumbo muffin cups for about 25 minutes....Outstanding! Thank you.
Just took these muffins out of the oven and everyone grabbed one! Wow are these good! I made about 20 muffins and put the rest of the batter in a loaf pan and made a blueberry bread that turned out perfectly. The only thing I will do differently next time I make these is DOUBLE the recipe. The more the better. Thanks for this great recipe.
Amazingly delicious. Thanks for sharing!
These were good, but I should have followed the other reviewer's advice (meant to, but forgot!) They definitely need more sugar! I did add a streusel topping, which helped and made them look very professional!
I just finished making this recipe and my whole kitchen smells of blueberries. The recipe made 24 large muffins and one small loaf. I used frozen blueberries and added an extra cup of them. That was the only change. Otherwise I made as written. These are wonderful and a must try. Thank you, I won't be buying a mix for these again.
These were good for my first attempt at blueberry muffins. The only complaint that I got from hubby is that they were not sweet enough. I also added a little more fresh blueberry than it called for...but it turned out well. Thanks for the post.
Excellent blueberry muffins! Well, it was either use em or lose em for both my sour cream and my blueberries, so had to cut this recipe in half. Used light sour cream and also only 1/4 cup canola oil along with 1/4 cup unsweetened applesauce. These turned out fantastic, my 8 year old was drooling when they came out of the oven and couldn't resist eating one warm! Great recipe!
Followed the recipe exactly never changed a thing. These are a good muffin, so soft and moist. I did use frozen blueberries. Certainly a recipe to make again.
I scaled the recipe to 12 muffins, used lowfat sour cream, egg beaters, and added one mashed ripe banana and 1TBSP orange juice - yummy! More like pound cake than muffin texture, however.
i should have read other reviews before baking - needs more sugar for my palate. i sprayed muffin tins with spray release with flour. i also doubled blueberries and did follow all mixing directions. they're pretty! they look golden brown on the top and the bottoms are very pale but are done. baked for 20 minutes exactly in a well preheated oven. next time i will take the advice of others and add some type of sugary or streusel topping and increase sugar. thank you for sharing this wonderful recipe!
This is a lovely recipe. I just made a few alterations: Instead of 1 cup of vegetable oil, I melted 2/3 to 3/4 cup of butter and then topped it up with the vegetable oil to make 1 cup (I find that with butter, you will get better flavour); decrease the salt to 3/4 tsp, and add 1 1/2 tsp of baking powder. I also added finely grated rind of 2 lemons and increased the vanilla to 1 tbsp. They turned out beautifully! Take care and thank you so much for the recipe!
A little to plain for me. I would add brown sugar to it. It is a good recipe for a large crowd.
Judging by this recipe, I knew that it just wouldn't rise. I added 4 tsps of baking powder and upped the baking soda to 2 tsps. Also subbed one cup of sugar for brown. Also added 2 tbsp of ground flax seed. It was good -- just your standard blueberry muffin but, in my opinion, needed a kick. I probably would add cinnamon or spices or possibly some lemon zest to freshen it up a bit. I would probably also add 1 extra cup of blueberries to the mix too. Good recipe though.
just a little hint, add a quater of teaspoon of mace to muffins, will be a secret ingredient.
I have made these twice and they always come out wonderful. I am not a" baker person, never give me something to knead", but I can make these with no problem. People at my church loved these both times , not dry, very tasty. Followed the recipe exactly.
Oh my goodness! I have been trying to make a decent bakery-grade blueberry muffin for years! I followed this recipe as close to exactly as I could, and it is A-M-A-Z-I-N-G !! I did follow the method exactly (alternating flour mixture & sour cream, which other reviewers suggest to skip - DON'T), but I did 1/2 the recipe for 6 jumbo muffins, and I used 1/2 brown sugar and 1/2 white. I put in slightly more baking soda and vanilla than was called for, but not enough that I think it affected my results significantly. I added no new ingredients, substituted nothing (other than the sugar), nor subtracted anything, and I ended up with 6 beautifully browned, fully baked, gorgeously risen and, most importantly, delicious muffins. THIS is our new go-to recipe for any berry muffin. Y-U-M !! Thank you SO much for sharing!
Great muffin recipe, I loved the sour cream it added a nice texture. Received many compliments on them as well. I added a pint of blueberries and 3/4 cup of oil. I read also to dust the blueberries with flour first so I also did that. Will make again and again. Thanks.
Love this muffin, very moist and the taste is just right. Used 1 cup brown sugar and 1 cup white and used 3 cups of blueberries. Very yummy..... I will be making this again.
These muffins are delicious and very moist BUT the recipe makes twice the number of regular-sized muffins it says it should so cut the number you want in half. I've also used cut-up strawberries instead of blueberries and plain yogurt instead of sour cream. They also freeze well.
These are the best blueberry muffins ever! I followed the recipe but instead of 24 small I got 10 extra, extra large beauties. I gave these friends and all said they were the best muffins they ever tasted - one 86 year old man said they were even better than our local large grocery store with it's own bakery - now that is saying something. Thanks for this gem an I am making more today but 2 dozen small ones - I think they will go further....
These muffins are the BEST!!! They are moist and delicious and so easy to make. You can even make them without the blueberries and eat them with butter and jam.
Very good. I used frozen blueberries and it worked great. Make sure not to over bake.
These look like bakery muffins, they're beautiful! I halved the recipe to make only a dozen, and I think I used more than a cup of sour cream, just kind of eyeballed it. I also had a whole pint of blueberries, so I dumped the whole thing in there, and it make a dozen large muffins that were as pretty as they were tasty. I will use this recipe often!
This is my favorite blueberry muffin recipe by far. I usually make half a recipe because there are only two of us and even then I usually get about 18. Sometimes I add Craisins along with the blueberries which is really a good combination. I often add a crumb topping, but they are wonderful with or without a topping. So moist and they freeze really well also. I freeze them and just take out one or two at breakfast time. Thank you Lusenda for a wonderful recipe.
Used 3 XL eggs, 1 3/4 cup sugars mixed, 2/3 cup oil, 1 cup of whole wheat flour and added 1 cup pecans and 1/2 cup wheat germ. Also added 2 tsp baking powder and some plain yogurt for some of the sour cream.
I followed a few suggestions...I used brown sugar instead of white. I didn't use a drop of oil. Instead I used apple butter. I added more blueberries too. Also, I used low fat sour cream. It was the first recipe I used apple sauce/butter and it turned out really moist and rich...I was pleasantly surprised! Next time I'll try using whole wheat flour. A healthy tasty alternative!
One word....AWESOME!!!! These are the best muffins I've ever tasted. Extremely moist and delicious. The only change I made was to add a little more blueberries. I even shared some with my coworkers and they loved them. They were gone in a flash. Yummy muffins!
It is so moist and delicious. My son just loves them and he is very picky.