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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KH23

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

These did rise really nicely and were beautiful in appearance (I used jumbo muffin cups) but I was not at all impressed with the taste.

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msmargit

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Reviewed: Mar. 8, 2009

I used our own fresh frozen blueberries. They are a bit sour, so I added some sugar to the blueberries prior to putting together the recipe. The sweetening of the blueberries + this recipe = a family approved muffin!

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AskTheButchersWife

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Reviewed: Mar. 7, 2009

Made these today and they are fabulous. Used 3 cups of berries, and added 2T lemon juice and zest. Goes great with blueberries. Also put cinnamon, sugar topping on them before baking.

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NANCY 1298

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Reviewed: Mar. 3, 2009

Awesome recipe! I have tried making blueberry muffins many times before and had a recipe that I liked quite a bit, but this one is really great as well. I made quite a few alterations such as using half whole wheat flour, half all purpose, 1/4 c brown sugar and 3/4 cup splenda, applesauce instead of oil, and I only had plain fat free yogurt on hand so I used that in place of the sour cream. I also threw in a mashed banana to add a bit of flavor and moisture being that I was using whole wheat flour. I made 6 jumbo muffins and baked at 375 for about 25-30 minutes or so, I can't say for sure because I was just kind of eyeballing them and adding a few minutes here and there. I gave it four stars because I did alter the recipe a lot, but it was a great base and I only altered to make a little healthier/lower cal.

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kathryn

Cooking Level: Beginning

Home Town: Simi Valley, California, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 3, 2009

This was a VERY good muffin recipe but the texture(light and airy) was all off in my opinion. I made only half the muffin batter and was shocked by the 1 cup of oil required to make these. Next time, I want to substite half oil and half applesauce. Maybe this will make them more dense. If not, the third time I make these, decrease sour cream using 1/4 cup less and adding 1/4 cup flour more. ***UPDATE*** I made 24 muffins. Half were made as directed and the other half had 1/4 cup oil and 1/4 cup applesauce. I couldn't tell the difference between the 2. Next time, I'll decrease the sugar to make it more healthy and see how it goes.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 26, 2009

I had to make them without vanilla extract because I didn't have any but they turned out delicious!! I also used frozen blueberries. It made a total of 26 large muffins. Cooking time was perfect! You could actually substitute the blueberries for strawberries or any other berry and they would turn out great! I can't wait to try them with the vanilla extract and fresh berries next time!

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Spice It Up

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

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Reviewed: Feb. 19, 2009

Wonderful! I was wondering if i could add some mashed Banana and grated Apple to this recipe, with some of the blueberries, with potentially successful results.

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PinkVanilla

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Reviewed: Feb. 18, 2009

These are delicious. The texture is dense yet a bit airy. The muffins are moist too. The flavor complements the blueberries very well. Substitutions made due to what was available in pantry: used splenda instead of sugar, used 1/2 C applesauce and 1/2 C veg. oil instead of full C veg. oil and only had 1-1/2 cups of frozen blueberries.

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Melanie

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Reviewed: Feb. 12, 2009

These muffins are amazing! All right, I used one cup brown sugar and one cup white sugar. As I ran out of flour, I used 3 cups of flour and one cup oatmeal. I will never do something else. My blueberries made the dough gray although I was careful, but so far so good. I put the first tray in the oven, and although I'm usually a good baker, I realized I had forgotten the oil! =/ To make it short, they turned out to be wonderful diet muffins, really! Healthy and yummy, just a tiny little bit hard. For the next tray, I added oil and they were deliciouuuus! Best blueberry muffins ever! =)

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littlewestwalker

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Düsseldorf, Nordrhein-Westfalen, Germany

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Reviewed: Feb. 11, 2009

I made these muffins because I had sour cream I needed to use up. I was very pleased with outcome. The muffins rose nicely which doesn't always happen at a mile high in Denver. I cut the recipe in half and added a couple of tablespoons more sugar, since I like my muffins on the sweet side. Otherwise, I made the recipe as it was written. These muffins will fill you up. I will make these again the next time I have sour cream I need to use up.

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WAZEE

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