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Blueberry Cream Muffins
January 02, 2007

Excellent. Moist and tender. I've made this recipe many times and I always add 3 cups blueberries instead of 2. If using frozen, just throw them right in, no need to thaw. I also add about about an extra 1/2 cup of sugar & 1 1/2 teaspoon cinnamon to the flour mixture for an extra kick, or else the original recipe can be a bit bland. Forget the complicated mixing instructions. Just mix the sour cream right in with the egg mixture until smooth, then slowly add it to the flour. As an alternative, using 50/50 of white sugar and light brown sugar gives it more flavor. And to top it off, I add a brown sugar streusel on top for extra crunch and sweetness b4 baking. (Use the streusal topping recipe from To Die For Blueberry Muffins off this site). I do like this recipe the best, even better than the recipe just mentioned. It's lighter and more moist. Oh, and DON'T OVERMIX. Just like pancake batter, mix just until flour has been absorbed. Batter will be very thick and slightly lumpy. I use regular (medium) sized muffin tins and fill the paper cups right to the top for bakery size muffins. Will be my master recipe.

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