I honestly can't say enough good things about this recipe. The batter was thick- probably the thickest muffin batter I've ever worked with. The muffins were dense but light, sweet with a slight tang from the sour cream I didn't even know I wanted in a muffin but now I know I totally do. These will now be my go-to berry muffin recipe, I can't think of a berry that wouldn't work in this. SO GOOD!
I have made these twice the first time with chopped strawberries and orange zest and like others had to add a little extra milk. They were spectacular! Yesterday I made them with fresh blackberries and once again they were delicious. They stay moist for a couple of days if they last that long. They second time I was going to add lemon zest but forgot they do get an extra flavor boost from the zest.
I used half whole wheat flour and half all purpose & used frozen blackberries which worked just fine. They seemed a little dry to me but eating them warm with butter solves that - tasted good.
I did not change a thing. This recipe made 16 muffins filled 3/4 full. Used fresh picked blackberries. Very moist and good. I love that they did not stick to the paper muffin cup. I will make these again
Very grateful to the other reviewers — this batter is thick!!! I thought I had done something wrong then consulted the reviews. I think this is more like a sour cream pound bake with berries in it, than a true muffin. Regardless - delicious!
After reading reviews I also added another tablespoon of milk. Perfect!
When using wild Blackberries....add sugar to taste. Grease your muffin pan and DO NOT USE LINERS. Takes away from the texture. This was OK
This is really good, but of course I had to tweek. I used 1/2 cup Splenda and 1/2 cup Splenda dark brown sugar instead of the real sugar. Before baking, I also sprinkled the tops with some Splenda and Cinnamon. Also, did anyone notice the temp of 450? Cant be right. I did preheat at 450 then down to 350 and baked about 18 minutes.
