Reviewed: Jul. 30, 2008

Sorry, but we did not care for these at all. I followed the recipe exactly... the texture was nothing like a muffin should be & I didn't like the taste.

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MITCHMOM96

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

I also did half white sugar and half brown sugar and frozen blueberries. These are very yummy but I also think they need a crumbly topping. Topping: 1/4 cup each white & brown sugar, 1/3 cup flour, 1 1/2 teaspoons cinnamon & 1/4 butter

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Coupon*Crazy*Mom

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

Good basic recipe. I used the suggestion another reviewer listed and used half brown sugar, half white, and increased the sugar by 1/2 a cup. I would also suggest using a streusel topping of some sort. This recipe is definitely worth giving it a try.

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justagirl

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Reviewed: Jul. 28, 2008

These are the best blueberry muffins ever! I followed the recipe but instead of 24 small I got 10 extra, extra large beauties. I gave these friends and all said they were the best muffins they ever tasted - one 86 year old man said they were even better than our local large grocery store with it's own bakery - now that is saying something. Thanks for this gem an I am making more today but 2 dozen small ones - I think they will go further....

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KINSALOT

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Palm Bay, Florida, USA

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Reviewed: Jul. 27, 2008

I don't even like blueberry muffins as they are so dry. However, as I had a bunch of blueberries, decided to make some. Well...these are delicious & I will certainly make them again very soon as I only made half the amount. Thank you for this great muffin recipe.

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Marilyn

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Reviewed: Jul. 27, 2008

This is my new favorite muffin recipe. I made the mix exactly as written except I used frozen blueberries instead of fresh and fat free sour cream; I really couldn't tell the difference. I halved the recipe for a dozen muffins and they came out great! Moist and with excellent flavor. I'm so making this one again!

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 26, 2008

These were good, but I should have followed the other reviewer's advice (meant to, but forgot!) They definitely need more sugar! I did add a streusel topping, which helped and made them look very professional!

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arich01

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

delicious. this is a rather dense muffin. i added a few more blueberries and sprinkled the tops with cinnamon and sugar before baking. i greased the muffin tins, but since this is such a dense muffin, i recommend using paper liners as it was hard to get the muffin out intact.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 25, 2008

my son and I went to pick up blueberries this morning and came home with 4 pounds!! no counting the ones he ate at the place while picking them :) so after looking around for a recipe I decided to try this...these muffins are unbelievable GOOD. I will make them over and over again and will pass the recipe. Thanks!!

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 25, 2008

these were excellent, except mine didn't look like the picture. They were still great. I used frozen blueberries..I read somewhere not to thaw them out, but I also saw where I should have, so I didn't really know what to do so I left them frozen. It came out fine. Hubby and everyone at worked loved them. I got about 33 large muffins from this mix.

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amy4302

Cooking Level: Beginning

Living In: Daphne, Alabama, USA

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Reviewed: Jul. 24, 2008

I was really looking forward to these muffins, and they were FABULOUS just out of the oven, but by the next morning they were sticky and greasy! I sent them with my boyfriend to his work and I'm a little embarrassed now. The only thing I changed was to use slightly less oil and to cook several minutes longer than called for. I would recommend reducing the oil for sure. Maybe I'm just used to a lighter muffin, but I thought these were just too greasy. Sorry.

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 23, 2008

I made this recipe exactly as written - including using just white sugar and folding in the sour cream as instructed (I've never done this in a muffin recipe but it wasn't difficult - don't let this step scare you). These are to die for! No changes needed AT ALL and definitely bakery quality. Thanks to whoever said to fill the muffin cups all the way to the top. My muffins looked beautiful. I also tried this recipe with the fresh raspberries from our backyard and they turned out wonderful. My only suggestion is if you want to use raspberries with this recipe...maybe sprinkle them with sugar first before folding them into the batter as they can be a bit tart. This recipe is definitely worthy of Bree on Desperate Housewives ;) Thanks - this will be a keeper in our family.

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B_32

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

These muffins are good but nothing special. I didn't think they were worth the added calories of the sour cream. I will stick with a more basic blueberry muffin.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jul. 19, 2008

these muffins are wonderful. i did half the recipe and got 15 muffins. i also added alittle more blueberries then called for. and i added about one tsp. of flour to the blueberries before folding them in to keep them from dropping to the bottom of the muffin papers. thank you for a great recipe! update- forgot i used 1 cup of plain yogurt instead of sour cream

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rere

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Jul. 16, 2008

These were very easy to make and turned out fabulous! I ended up with 24 mini-muffins and 22 regular sized muffins from this recipe. I followed the recipe exactly, not changing anything. I did notice that on the second batch of regular size muffins that I pulled out, they were at least 1/2 inch taller than the others. I can only attribute this to sitting for about 25 minutes as I used the same amount of batter in each batch. I did put granulated sugar on top, which finishes them nicely.

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XineRevelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Jul. 16, 2008

these were the BEST blueberry muffins i have ever had! they were perfect as a snack and even better with a cup of coffee,thank you for this wonderful recipe!

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mfjharris

Cooking Level: Beginning

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 13, 2008

These muffins were pretty good. They were not as moist as I would have liked, but they tasted good. I halved the recipe to make 12 muffins, I used frozen wild blueberries and added a little cinnamon. I also used applesauce instead of the oil - maybe the reason they were not as moist.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Jul. 10, 2008

I made several different blueberry muffin recipes and these were our favorite, hands down! I threw some wild raspberries in with the blueberries, but other than that followed the recipe exactly. They are so delicious. Will make these again and again.

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SEY1

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

These muffins are delicious! The recipe says it makes 24, but I ended up with 31 good sized muffins. My whole family enjoyed them.

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asturgis

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Reviewed: Jul. 9, 2008

OMG I couldn't believe the muffins would be this good. I've baked them 3 days ago and they're still as soft as if I baked them today. From now on this will be my standard b'berry muffin recipe. I exactly followed the recipe except substituted half of the flour with whole wheat as me and hubby are trying to cut on carbs. Baking time took 20 minutes and they were just perfect. And today I'm again going to make another fresh batch as I've to use my farmer's market blueberries:) Thanks a lot KK3 to share this wonderful recipe with us.

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pawlover

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