These blueberry muffins are absolutely delicious. Depending on the frozen blueberries I use, sometimes I have to add more sugar to the recipe. Fresh blueberries tend to be sweeter than the frozen. I use at least 3 cups of blueberries in the recipe, because my hubby and his co-workers think it is MUCH better than way. I do add the sour cream to the eggs, sugar, and oil mixture while blending, as mentioned in another review. I also add extra sugar, extra vanilla, and cinnamon to the batter. Once again, as mentioned, I do use about 1/2 brown sugar and 1/2 white sugar in the batter instead of all white sugar. I also make the crumb topping with half brown sugar and half white sugar, butter and flour, and cinnamon. Brown sugar gives flavor to a topping, but white sugar gives it that slight crunch that makes toppings extra yummy! I have tried several blueberry muffin recipes, including the one with higher ratings, and this is my hubby's favorite. Thank you for an amazing recipe!
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