Reviewed: Jun. 17, 2011

I enjoyed this very much. Though I altered the recipe. I used one stick butter creamed with one cup sugar. 2 duck eggs. 1 1/2 cup butter milk. 1 cup white flour/1 cup whole wheat. 2 tsp. baking powder and 1/4 baking soda. 1 tsp salt. 2 cups blueberries. I made the filling the same.It needed more than 1 Tbsp filling. I think I will leave out the sour cream next time so it will be cream cheesier. Nothing ran over and the recipe made 12 muffins. I baked it at 350 degrees.

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Reviewer:

Dianna Moorer

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Puckett, Mississippi, USA

Reviewed: Apr. 24, 2011

I was so excited to make these muffins for my daughter's Easter breakfast, they did not disappoint! They were so easy to make, especially for me since I've only baked from scratch a handful of times. They're very moist, and don't crumble and fall apart which is a huge plus for feeding a two year old. It definitely made more than 12 muffins though, more like 16 or 17, but that's fine with me. I think if I make these again, I will definitely put double or even triple the cream cheese filling, I LOVE the texture & taste of the filling and these need more! That's the only reason it didn't get a 5 star in my opinion. Will definitely make these again!

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Reviewer:

BettysMommy

Cooking Level: Intermediate

Reviewed: Mar. 2, 2011

These were awesome! Wonderful! My husband says they're the best ever. Only changes (1) used vegetable oil instead of olive - I know olive is healthier, but it leaves an odd taste in muffins, (2) used whey instead of buttermilk, not because it's better but because I had lots of whey around that needed to be used!, (3) this made 3 dozen, not 1 dozen. Yum! Thanks!

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Reviewer:

OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Jun. 29, 2010

Pretty amazing! I substituted fresh local strawberries. I almost didn't use whole wheat because it sounded too healthy, but really --- they were GREAT!!! 375 was fine. No rising problems. It made a total of 20 nice sized muffins.

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Reviewer:

Jody-cup

Reviewed: Jan. 21, 2010

I used self rising flour instead of the unbleached & wheat flour & I used a bag of frozen berries instead of fresh blueberries. You will have LOTS of batter & filling. Don't be afraid to mix everything together or alternate between layers. Also make sure that you really grease/oil/spray your muffin pans as they are still super moist when they come out of the pans & will have a tendancy to stick. Despite the amount of sugar & honey, they are not over sweet. Cook them @ 350f instead of the 375f. May take a bit longer, but well worth the wait. They won't be as quick to burn on top.

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Reviewer:

JDB

Reviewed: Jun. 26, 2009

Next time I will definitely use more blueberries, turn the oven down to 350 instead of 375 (i also experienced burning :( of a few muffins). Do not forget to grease the muffin tinS (it takes 2 tins for this recipe) and DO NOT FILL ALL THE WAY. Fill about 1/2 to 3/4 full only. You can imagine what happened to my muffins...

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Reviewer:

sugarcookie

Reviewed: Feb. 25, 2009

I was hesitant to make this recipe based on the other reviews. Unfortunatley they were right. This recipe wasn't what I expected. They were good but not great. I was worried about the comments about it yielding so much so I decided to put the dough into a cake pan. This worked perfectly, but you have to watch the time more carefully. If I make them again I'll lower the temp to 350F, I think 375 was to high, mine were a little burnt. They had a great taste and they were extremely moist. I used extra blueberries like the other reviews recommented. I will try this recipe again with cranberries.

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Reviewer:

Ann

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Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Jan. 17, 2009

Excellent. To those who didn't like the flavour, substitute your favourite baking oil for the olive oil, the taste of which tends to take over.

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Reviewer:

Savbooks

Reviewed: Jan. 15, 2009

They taste okay, a little sweet I think next time i'll use 1/2 a cup of sugar in the muffin mix. Also, I lowered the temp to 350 and needed to bake 30 minutes. My first batch with the recipes directions came out gooey on the inside and too dark on the outside. I'm sure they'll be better next time. :D

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Reviewer:

GidgetMcD

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Jan. 14, 2009

Excellent recipe. I didn't have whole wheat flour so I just used regular white. They were wonderful but came out to 24! Can't wait to try cherries to substitue blueberries! They were moist & delicious - not too difficult. Not sure why others had problems

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