Comments on: Maine Blueberry-Sour Cream Muffins

By: Marie

Marie — Wed, 28 Aug 2013 15:17:14 +0000

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.

By: somethingchangd

somethingchangd — Tue, 07 Aug 2012 16:21:25 +0000

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!

By: alesia stickler

alesia stickler — Sat, 24 Sep 2011 15:41:07 +0000

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.

By: Ashelina

Ashelina — Tue, 20 Jul 2010 13:10:09 +0000

These look delish! Aren’t Maine blueberries the best? I’m going to go pick some right now and make some! Thanks!

By: jlstout04

jlstout04 — Sat, 26 Jun 2010 18:10:37 +0000

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.

By: tastykitchenaddict

tastykitchenaddict — Thu, 24 Jun 2010 21:49:07 +0000

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

By: maryinidaho

maryinidaho — Tue, 22 Jun 2010 17:40:34 +0000

Great moist, flavorful muffins. This recipe is a keeper.

By: maryinidaho

maryinidaho — Tue, 22 Jun 2010 17:39:40 +0000

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.