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Blueberry Cream Muffins
July 26, 2004

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.

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