YUM! I only made half the recipe, and it made 12 really big muffins. I added more blueberries, more like 1 and a half cups (I didn't measure) and also added half a teaspoon of nutmeg, which really tasted nice. I used 1/3 cup of oil (instead of 1/2) and used fat free sour cream. I was worried they wouldn't turn out without all the fat from regular sour cream, but they are nice and soft and fluffy. A couple tips: the recipe says to mix the dry ingredients and alternate with the sour cream, but the muffins might get tough this way. I mixed everything BUT the flour (even the baking soda and salt) together (in the order listed) then added the flour in two additions, and used a spatula to fold it in. And don't use a mixer, it overbeats it and you get tough muffins. Because my muffins were pretty big, I had to bake them an extra 5 minutes, and they turned nice and golden on top. The only thing with using the fat free sour cream (or plain yogurt I imagine) is that the muffins have a slight tang to them (which I love) but if your berries are tart, it might not be pleasant.

Reviewed On: Aug. 2, 2011

These smelled SO good when they were baking. I had to use sour cream instead of yogurt, I only had half the amount of honey required, and I added a tsp of vanilla extract. Next time I will add more lemon zest, and a bit more salt I think. Thanks!

Reviewed On: Jun. 30, 2011

Mmmmm. These are good. I didn't even make the icing for them. Glad I took one reviewer's advice and didn't use a mixer for these. Just stirred with a wooden spoon until they were mixed. They were a little fluffier than I'm used to, but not cakey. I added a bit more salt, and more cocoa, just personal preference.

Reviewed On: Jun. 10, 2011