Reviewed: Apr. 22, 2008

These muffins were moist, had a good texure, and were easy to prepare. I gave them 4 out of 5 * b/c not as good as a bakery or coffee house, but still very good.

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love2cook/momof6

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

Excellent recipe...I also tried pitted frozen sweet cherries which I chopped up in a small processor after slightly thawing them. I still used the suggestion that they be dropped into the dry ingredients before adding the eggs and sour cream. I also use half the sugar by using Splenda instead. I'm sure that any berries will work in this recipe.

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dhayner

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Reviewed: Mar. 8, 2008

I must admit, i typically dont make any recipes that arent "from scratch" but i had some baking mix and some sour cream that i wanted to use up- so i thought i would give this recipe a try.... i think they turned out pretty good. They have a little different texture then the typical blueberry muffin made with butter etc... I do recommend these, however, for a quick and easy muffin if you are in a hurry.

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 2, 2008

I was skeptical with so few ingredients, I used full fat sour cream for richness, and wow. Very good - sooooo easy, loved it.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Mar. 2, 2008

Terrific recipe! These are much better then then store bought mini muffins and so much cheaper! I used chocholate chips instead of berries, since that's all I had on hand, and they turned out perfect! My husband and son loved them, so that's enough for me to keep making them!

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DCLAWSONUW

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Reviewed: Mar. 2, 2008

These muffins are great comfort food. Super easy, super fast, and so good. A very tender muffin. I love the blueberries, but I'm sure that it would be fabulous with bananas, or other berries. I plan to use this frequently. Thanks for a great recipe with ingredients I always have on hand.

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MKMOGUL

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Reviewed: Feb. 11, 2008

I usually have to under bake my muffins so that they stay moist enough to satisfy my fussy husband. The raw centres gross me out, so I'm quite relieved to have found a MOIST muffin recipe that I get to bake all the way through. Oh, and he also hates blueberries, so I substituted a can of chopped peaches for the blueberries and added a bit of nutmeg. Thanks!

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 28, 2008

This are delicious and easy to prepare (I used the easy biscuit mixture recipe submitted by Janet). I added more blueberries than called for since I wanted to use up the bag of frozen berries I had. Turned out great. A++++++++

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Ocean Girl

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Reviewed: Jan. 9, 2008

This is a great blueberry muffin recipe. I made them for my family after the New Year and they all grumbled because they were trying to lose those extra holiday pounds and didn't want any sweets, but once the first person tried one, the rest followed, and pretty soon all of the muffins were gone, diets begone! The only thing I changed in this recipe is that I added a teaspoon of vanilla, just thought it needed it to make the muffin taste more sweet, and they came out beautifully. This recipe is a keeper, I am actually planning on making more muffins tomorrow since the first batch went so quickly.

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Jessica

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 15, 2007

THESE WERE AWESOME! I probably over mixed them - I got more than 1 dozen from this recipe. I also added a generous handful of frozen mixed berries to the mix instead of just 1 cup of blueberries. I took the advice of others and only put in 3/4 cup of sugar to start and then I sprinkled sugar without measuring how much exactly was put on.

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graceunderfyre

Cooking Level: Expert

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Reviewed: Aug. 12, 2007

I made this recipe this very morning--they are still warm from the oven as I type! A huge hit in our household. I used sugar in the raw (turbinado) for the sugar topping. The batter did seem a little dry so i added about a tablespoon of half-n-half to it. My boyfriend said they are so good he could easily eat them all! Thanks for a great and easy recipe.

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sophia

Cooking Level: Expert

Home Town: Wiggins, Mississippi, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Aug. 8, 2007

As a new baker, I found this recipe very easy to follow! I only made a couple of modifications... I added only 1/4 sour cream and 3/4 low fat vanilla yogurt and about a tblsp of milk, b/c batter seemed a bit dry. YUM! Very moist, a little bit sweeter and all around tastey!

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SoriBaby

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 22, 2007

I made these in mini muffin cups, and they were the perfect blend of sweet and tart. I also used the same recipe with blackberries, and it tasted just like cobbler. Make sure you grease the top of the muffin tin. I tend to overfill the cups, and when they puffed up, I had a hard time releasing them from the pan. I love how easy it is to make these. Since there's less ingredients, they can be whipped up at a moment's notice.

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fiestagirl

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Reviewed: Jul. 17, 2007

The whole family loved these! You can't tell that they are made with bisquick at all so I wouldn't waste the time using more ingredients to make muffins from scratch. I wasn't sure how they would turn out because I only had fat free sour cream in the house, but the texture and taste was perfect and I saved on all that saturated fat too!

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ANNERBANANER

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Reviewed: Jul. 15, 2007

These were absolutely wonderful, and the ease in making them warrants the 5 star rating. They had a cake like taste. I used a generic store brand waffle and pancake mix. Just a note - no need to measure 14T of sugar. I just measured the 3/4 cup and sprinkled sugar on the tops of the muffins prior to baking (which would be 2T if you're measuring - but I just sprinkled). I did coat the blueberries with the 2nd cup of dry mix because I've always read that this makes them mix in easier & not go to the bottom. I also didn't bother with the separate bowls for wet & dry ingredients. Just mix the eggs with the sour cream, add the dry ingredients & berries. I believe in keeping it simple - and this recipe does it, without sacrificing taste!

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sandycook

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Reviewed: Jul. 8, 2007

We made this recipe to use up some biscuit mix we had in our pantry. Like just about everything made with biscuit mix, these muffins had that kindof doughy-dry taste. But, hey - blueberries and sugar, how can it taste bad? Biscuit mix is no substitute for your own batter though. Unless you are in a real pinch or trying to use up the last bit of Bisquick in your pantry, stick with a real muffin recipe - it's really not that much harder to mix your own.

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Fat Italian

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Jul. 8, 2007

COULDN'T GET ANY BETTER!

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Shira

Cooking Level: Expert

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Reviewed: Jul. 7, 2007

Simple and delicious! Even my husband doesn't mind whipping these up for a Sunday morning breakfast.

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Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jun. 5, 2007

Excellent! easy and tasty! I did have to add a little water b/c the batter was to thick. Will make again for sure.

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texas.momma

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Reviewed: May 6, 2007

very good and about as easy as it gets. went a little shy on the sour cream and used 2 med. eggs because my frozen berries were a little juicy. came out moist and between my husband, myself, and our 6 & 4 yr. olds, they were all gone for breakfast.

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TRAPPERS

Cooking Level: Intermediate

Home Town: Waynesville, Missouri, USA

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Sour Cream Blueberry Muffins

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