Reviewed: Aug. 4, 2009

i should have read other reviews before baking - needs more sugar for my palate. i sprayed muffin tins with spray release with flour. i also doubled blueberries and did follow all mixing directions. they're pretty! they look golden brown on the top and the bottoms are very pale but are done. baked for 20 minutes exactly in a well preheated oven. next time i will take the advice of others and add some type of sugary or streusel topping and increase sugar. thank you for sharing this wonderful recipe!

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iluvpickles

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Makakilo, Hawaii, USA

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Reviewed: Aug. 2, 2009

Super yummy!!! My kids ask me to make these all the time. Instead of the oil, I used applesauce. If you do this be sure to grease or spray your muffin pan with nonstick cooking spray or they'll stick really bad.

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Krystl

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Reviewed: Aug. 2, 2009

A perfect recipe. I used low-fat sour cream and it tasted fantastic! I've used this recipe a couple of times now, sometimes halved, sometimes full. It always makes the exact number of muffins, filled to the top of the cups. Moist, sweet, delicious! A favorite of my boyfriend's too.

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Josie

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Reviewed: Aug. 1, 2009

I used low fat sour cream b/c it was all I had. And i halved the recipe to make 12 muffins. It made about 14 actually, and I filled the muffin cups to the top! Delish!

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2009

muffins came out tasty and beautiful. Will try yogurt next time.

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mom3

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Reviewed: Jul. 30, 2009

I subbed yogurt for the sour cream, and these turned out tasty. I couldn't stop eating them! I also sprinkled some sugar on top of the muffins while baking. Gave it a little extra something.

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Amber

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jul. 29, 2009

I used mommyfromseattle's recommendations (extra sugar and a streusel topping) and added extra vanilla and these were a huge hit! I've made them so many times now that I've lost count, and they never last more than a few hours. A half-recipe makes 12 good-sized, beautiful muffins -- and are better (in my opinion) than the "To Die For Blueberry Muffins" on this site that attract a lot of attention. **One time I even started making them without checking that I had all of the ingredients, and sure enough, I ended up making several substitutions -- partial splenda for the sugar, and even unsweetened applesauce for ALL of the sour cream. Surprisingly, they were still great even with the sugar and fat subs. I highly recommend that you try this recipe.**

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Jul. 29, 2009

I made a half recipe in an 11X7" pan. It took about 40 minutes to bake. I just didn't have the time to make individual muffins. I substituted vanilla yogurt for the sour cream and applesauce for the oil and my family ate the whole cake in 24 hours.

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Happychef

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 28, 2009

I made these tonight--I cut the recipe in half for 2 of us.I didn't change a thing except to add a little lemon zest.I made these with frozen huckleberries because I had some in my freezer- I bet they are even better with fresh berries and they were to die for!! These were absolutley the best blueberry muffins I have made yet-- thanks for sharing your recipe.

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SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

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Reviewed: Jul. 28, 2009

This is the bakery-style muffin recipe I have been looking for! Next time I will add more blueberries and add the crumb topping from the "To Die for Blueberry Muffins," (which tasted like Duncan Hines to me), and it will be perfect!

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homechef

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

Just made these today. They were easy and tasted great. I suggest cutting the recipe in half because it made a pretty large number of muffins. I made it into mini-muffins and baked them for 10-12 minutes. I also added an oatmeal streusel topping but it oozed off onto the pan and made a mess. Either way, they were yummy and I will make them again.

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yellowzigzag

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

This was pretty good, and easy to make. They were very moist. However, I think it needed a little something more...but I'm not sure what. Maybe an extra teaspoon of vanilla? It just was a little bland. I added some homemade streusel on top, and that gave it some extra flavor.

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Jul. 28, 2009

I finally had the chance to make this muffin. it came out dense but moist which was a bit off from what i was looking for. I wanted the muffin to be light and tender. But the flavor is good. I will definitely try again. Maybe I overmix the batter. thanks!

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loonystar

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Reviewed: Jul. 26, 2009

I made these for a bridal shower brunch and everyone loved them. My husband said they were the best blueberry muffins ever. He was eating the batter(that is just what he does) and he kept saying it was so delicious. Definitely a keeper!!

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mommybre

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Lake Elsinore, California, USA

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Reviewed: Jul. 25, 2009

I halved the recipe and they were gone so fast!!!!! It made a lot too, a dozen muffins an a modest sized loaf. I made a struessel topping with my food processor an I think it really added to it. I would def. make these again, as is!! The batch was gone in less than three days. THANK YOU THANK YOU

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 24, 2009

I was so looking forward to making these muffins. I followed the recipe exactly and they were absolutely beautiful coming out of the oven. But they tasted bland, bland, bland. I was so disappointed. Finally, desperation took over and I poked holes in the top and poured Kahlua inside, then, I can't believe it either, I iced them with chocolate frosting. Yes, a muffin with frosting. But, they finally had flavor!

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Wanda

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

These muffins are delicious! In an attempt to make them a bit healthier, I used half all purpose and half wheat flour, I subbed half the oil with unsweetened applesauce, decreased the sugar and used light sour cream. This is the BEST blueberry muffin recipe!

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CHEFTP

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Reviewed: Jul. 22, 2009

These were soooooooo good! I used half and half brown and white sugar, along with an extra 1/4 cup of each. They turned out amazing!!!!!!!!

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 21, 2009

These were the BEST muffins ever!! I made the simple changes as other reviewers suggested, and believed it made all the difference! 3 cups of FRESH blueberries, 1 1/4 cup white 1 1/4 cup of brown sugar. I also topped them with the crumb/streusel topping from the To Die for muffin recipe. PERFECT!!! They were gone in a flash.

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vababe

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 20, 2009

I made these yesterday and did not have enough sour cream, so I substituted lowfat vanilla yogurt and they turned out beautifully. Delicious, moist and full of blueberries. I made 12 extra large muffins and 1 loaf. It makes lots of batter. I will be using this recipe always! My "reviewers" gave it five stars!

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