4 Reviews
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Marie on 8.28.2013
Not a fan of these. I followed the recipe exactly and they were heavy and dense. I double checked the recipe afterwards to make sure I hadn’t forgotten anything and I hadn’t.
somethingchangd on 8.7.2012
These muffins were delightful! Light, fluffy, tender and sweet. I used fresh blueberries rather than frozen and they have such a nice burst of flavor. Mine look a bit lumpy on top, but the amazing flavor and texture more than make up for any “problems” with appearance. Definitely my new go-to muffin recipe!
alesia stickler on 9.24.2011
These are so so good. My husband tried one then quickly returned for another. I made mini muffins and I brushed the tops with softened butter mixed with the cinnamon sugar instead of dipping them into melted butter. So easy and so yummy.
Mary in Idaho on 6.22.2010
These are a moist and flavorful blueberry muffin. I live at 4,000 feet elevation and baked my second batch at 375 degrees. They raised a little more and browned on top better. I’m happy to add this recipe to my all time favorites recipe box.
4 Comments
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ashelina on 7.20.2010
These look delish! Aren’t Maine blueberries the best? I’m going to go pick some right now and make some! Thanks!
jlstout04 on 6.26.2010
Made these and they did not turn out at all. Wondering if perhaps the amount of sour cream is incorrect? Seems like an awful lot. The family called them “mush” muffins and ate them anyway but certainly not a success.
tastykitchenaddict on 6.24.2010
Hi All…I just wanted to make a comment that Mary shared with me. She lives in a high altitude area so she had to make some adjustments. She made sure her baking powder was fresh, used regular sour cream instead of low fat, and also increased the baking temperature to 375 so it would puff up and not be flat. Thank you Mary, for sharing that with me!
Jenn
Mary in Idaho on 6.22.2010
Great moist, flavorful muffins. This recipe is a keeper.