*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 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!
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.