Reviewed: May 17, 2009

Yum,yum,yummy! I used a dark pan, so I lowered the oven temp to 350 and baked for about 20 minutes. I used about 2 1/2 cups of blueberries and they came out great, so soft and moist. It made 24 full size muffins and about 15 mini muffins. I am going to freeze them in individual packets, so on rushed mornings I can pull one out, throw it in the microwave an enjoy. This will be my blueberry muffin recipe from now on!!

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CarrascoMommy

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Reviewed: May 17, 2009

these are the best. i sprinkle on a strusel or vanilla sugar on top before baking. everyone at work requests these all the time. moist, flavorful, awesome

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coffeecup321

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Reviewed: May 17, 2009

I'm giving this 5 stars because this is the best blueberry muffin I've ever had. There was something missing though that would have made it over the top, but I can't pin point what it was. Very good, thanks for sharing!!!

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Gen

Cooking Level: Intermediate

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Reviewed: May 15, 2009

Nice and moist muffins. The only thing to make them any better would have been a streusel topping.

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Joynell

Cooking Level: Intermediate

Living In: Bristol, Tennessee, USA

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Reviewed: May 15, 2009

Great recipe! Made these for mothers day and it made a ton. The kids loved them. I followed the recipe, but added a cinnamon topping to make it crunchy, from the too die for blueberry muffins recipe on here. They turned out fantastic. I would beware anyone who is going to do this, that your muffin pan will never be the same. The topping was all gooey and melted to the pan pretty much and have been washing it for days. I gave this recipe 5 stars b/c is was delicious, but anyone trying the topping, clean right away.

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ghost33

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Reviewed: May 14, 2009

These were wonderful, they only lasted for 2 days before that were devoured :) I followed the recipe exactly.

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: May 14, 2009

Awesome muffins! I love taking these for a quick breakfast in the mornings... and we've been eating them all week. I used one cup of wheat flour, applesauce for the oil, and did half white/half brown sugar. They are a little sticky for some reason... don't know what I subbed did that, but they taste great!

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krispixVT

Cooking Level: Intermediate

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Reviewed: May 13, 2009

YUM! These muffins turned out great. They were very moist and tasted great the next day. I did add a streusel topping but could have left it off and they still would have been great. Definitely a keeper.

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Gina

Cooking Level: Beginning

Living In: San Mateo, California, USA

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Reviewed: May 12, 2009

These came really excellent! They were well received by me and my husband. He's sort of a picky eater and very honest about whether something I'm trying out for the first time is good or not..so I don't make it again! This recipe is awesome, I would defintely recommend it! Good breakfast item :)

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Brittney Shae

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Reviewed: May 12, 2009

Definitely use more blueberries! I reduced the oil and added extra sour cream to make up the moisture. Wow the oil was still all you could taste! They were bland and really dense (even though I barely mixed the batter).

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melissassm

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Reviewed: May 11, 2009

This is a really good base recipe. I used whole wheat flour, applesauce instead of oil and half white sugar-half turbinado sugar. They were sweet enough for me and didn't need more sugar. I also added extra blueberries, as others have suggested. Will make these again.

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Finn

Cooking Level: Beginning

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Reviewed: May 11, 2009

These muffins are incredibly easy to make and soo tasty! The only adjustments I made were using fat free sour cream and I didn't have any blueberries on hand so I cut up strawberries to the size of blueberries and it was a wonderful choice! When i do have blueberries i will have to make them again, but for now i will enjoy my strawberry version. :)

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Farrah

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: May 10, 2009

I made these today for my mom's day breakfast. I used the other reviews and did the half and half white sugar and brown sugar. The muffins were good except for the fact 400 degrees is way too high for an electric oven. All the bottoms of my muffins burnt! I had them on the middle rack. I would try 375 next time and let them cook a little longer.

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mich233

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Reviewed: May 9, 2009

I took the advice of a previous poster and used 1 1/4C white sugar, 1 1/4C brown sugar. I also added 1tsp of Cinnamon and 3C blueberries. Very good!

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tab

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Reviewed: May 8, 2009

These are absolutely the best Blueberry Muffins I have ever made. They are sooo good.

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dorothy

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Reviewed: May 7, 2009

I substituted plain yogurt for the sour cream and it was perfection. Bumped up the health-factor a notch without sacrificing the flavor.

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picklesandketchup

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Reviewed: Apr. 30, 2009

This was a very simple recipe that turned out wonderful blueberry muffins. I cut recipe in half, which still gave 12 very large muffins. Added 1/2 tsp b.powder, 2 Tb lemon juice, 2 tsp vanilla, and used canola oil instead of veg. oil. Sprinkled generous amount of raw sugar on top and baked for 19 1/2 minutes. They are very moist and pretty! usually I do half each of brown/white sugar, but was in a hurry and did all white. They had plenty of flavor and rose really high!

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Apr. 19, 2009

These are GOOD if you use the reviews before you start. Maybe next time I will just make the recipe as stated just to see what it's like... All that I had on hand was bread flour, so the muffins were nice and "sturdy". I also did half white and half brown sugar, added cinnamon, and I'm pretty sure I used more than 2 cups of blueberries (frozen). I made mini muffins because I don't have a regular muffin tin and I have muffins coming out of my ears! Oh, I'm always trying to add protein to my recipes and GREEK YOGURT is a fantastic way to do it. I substituted non-fat plain greek yogurt for the sour cream which tastes exactly the same, but is much better for you. ;-)

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Exarmymedic

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Mountain View, California, USA

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Reviewed: Mar. 14, 2009

Simply delicious. I followed the advice of another reviewer and used half white sugar and half brown sugar. I cut the recipe in half and it worked well. Not only does this muffin taste great, it looks great!

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