7 Reviews
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mrsbinmay on 5.26.2012
I have made these muffins many times now and they are awesome! The addition of sour cream keeps them so moist. My go-to muffin recipe now! Thank you!
whitetictac on 11.25.2011
Very simple recipe. I skipped the lemon and added 1 tsp. of almond (which I love) instead of the 1/2 tsp. My new fav. blueberry muffin recipe, thanks!
stilwater on 6.12.2011
These were good but honestly not great, I would rate them 3.5 if I could. I added about 2 extra teaspoons of lemon zest and 1/2 tsp more vanilla and they still didn’t have much flavor. But I personally like a sweeter muffin so maybe that was the problem?? Great texture, though. And I actually used frozen blueberries without thawing them and they worked great.
raiseafork on 8.14.2010
this is an amazing muffin recipe! if you are looking for a good, standard muffin mix, this is the one. as miarylinb618 mentions, it is barely sweet and focuses more on the flavor of the blueberry.
i rated it four mitts instead of five for three reasons:
1) i increased the lemon zest to 3 tsp so that the blueberry flavor really stands out (without being lemony).
2) instead of putting the baking soda in with the dry ingredients, mix it with the sour cream in a separate bowl and allow to sit for 5-10 minutes. the sour cream will begin to puff up (so be sure the bowl is big enough to hold twice the measured amount of sour cream). this puffing makes the muffin so much more tender and fluffly. also, when alternating the flour and sour cream, begin and end with flour–i don’t know the science, but it does make a difference.
3) just before baking, i lightly sprinkled the top with sugar in the raw–this gives a touch of sweetness and even with just a two-finger pinch per muffin, it adds a little crunch.
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