Reviewed: Jul. 19, 2009

Very tasty and very easy! I used half whole wheat flour, light sour cream and 1/3 c unsweetened applesauce with 2/3 c oil. One full dry pint of fresh blueberries. Very moist and sweet. Recipe made about 27 muffins. Would have been prettier with coarse sugar crystals sprinkled on top!

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Susie Q

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Reviewed: Jul. 18, 2009

Awesome recipe. I always love muffins or cakes made with sour cream as they are always so moist. This one was no let down. I did 1 cup blueberries and 1 cup strawberries as I had a little of both to use up. I also added 1 teaspoon of almond extract. (I have been on a big almond kick lately) They were delicious. I will be making these again.

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karvander

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 18, 2009

I've been baking since I was a kid and have made blueberry muffins many times. Every other recipe I've ever used has been so-so. Usually sort of dense/rubbery and too wet, or too dry. I've been using this recipe since I found it last year after I went blueberry picking. This is the ONLY bb muffin recipe I'll ever use. They're bakery quality and stay fluffy,tender and just moist enough. I top them with a crumb mixture of 3TBSP butter, 1/3 c. flour and 1/4 c. brown sugar. I've gotten nothing but compliments from using this recipe.

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Mandie

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: Horseheads, New York, USA

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Reviewed: Jul. 18, 2009

I made these using a few of the suggestions: adding 1 tsp. cinnamon, and substituting part of the white sugar with brown. Was told these were the best blueberry muffins they've ever had by friends when I brought them to a picnic.

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holarosa

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Reviewed: Jul. 18, 2009

These are wonderful. I halved the recipe and the only change I made was that I added an extra cup of blueberries. These muffins also keep well and are wonderful the next several days heated up in the microwave. Will definitely put this one in my recipe book!

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Julie Quinlan

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Reviewed: Jul. 17, 2009

I made these today, and they are delicious! I used plain yogurt instead of sour cream, strawberries instead of blueberries, and applesauce instead of vegetable oil. They are the perfect amount of fruity-sweet. Thankyou for this great recipe!

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Stevie Bowden

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Reviewed: Jul. 17, 2009

My search for the perfect blueberry muffin is over! These are just like something out of a bakery. Not only are they moist and flavorful, but actually come out of the oven looking pretty. I cut the recipe in half for a dozen and used only 1/4 c. of oil and used a full tsp. of vanilla. Other than that, I wouldn't change a thing! These were done in exactly 20 mintues. I sprinkled a little sugar on top for a little crunch - delicious!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 17, 2009

This is the best blueberry muffin recipe I have found. Definitely cake-like--but delicious! I halved the oil with water and they turned out GREAT!

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JIVESTER

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 16, 2009

I really didn't like this recipe at all. The texture was all wrong for a muffin. Too cake-like. Definitely will not make again.

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damelos4

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Reviewed: Jul. 16, 2009

VERY,VERY YUMMY!!! My husband and I ate 2 dozen in just a few days! I did follow the suggestion of others and changed the sugar to 1 1/4cup brown and 1 1/4 cup white. Also increased vanilla to 1 tablespoon. I had a ton of blueberries so ended up using about 3 cups, which I will continue to use in the future. I did everything else a written and they were just wonderful!!! Very moist!!!

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Kelly Beth

Cooking Level: Intermediate

Home Town: Cherry Valley, California, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Jul. 15, 2009

This is now my favorite blueberry muffin recipe. Quick, easy, and very flavourful! Nice and moist with the sourcream. No changes needed on this one. Thanks for the fantastic recipe KK3.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 13, 2009

This was a good and nice and easy recipe. I don't think I cooked them long enough or filled the cups up sufficiently. I'll try again and do that. Also it made so many that I cooked only twelve in the muffin pans and used the remaining batter to make three mini loaves which I shared with neighbors. Yummy.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Jul. 9, 2009

My 9 year old daughter made these for breakfast yesterday and they are by far the best I've ever had. So moist and light. Not dry and dense like most muffins. She's going to make more today and bring them to the neighbors! Definitely a keeper!

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LAURAMICHELE2

Cooking Level: Intermediate

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Jul. 9, 2009

I doubled the amount of bluberries. They were amazing! I made some for my parents and now they keep asking for them everytime I come home.

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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 7, 2009

make a slot of batter, but very yummy! I think they would be awesome with a crumb topping. I will make them again that way.

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Jillian

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jul. 6, 2009

Very good. My kids loved them.

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Lisa Grieve

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Reviewed: Jul. 2, 2009

I got great reviews from very taste conscience critics. I cut the recipe in half as I didn't need quite so many. I used butter because I didn't have oil for some reason.(I would try these again using oil) I also added a strudle topping.

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Jessica

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

I usually try a recipe myself before serving it, but I took my chance with these for a bake sale. They were a hit! I will definitely be making these again.

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Heather

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 1, 2009

Great recipe - only cut in half, didn't change a thing. Had a little batter left over. They were great out of the oven and great hours later without anything on them. I've been trying blueberry muffin recipes for a long time and this will be the one I use from now on.

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