Great, flavorful muffins. The sour cream gives them a much less crumbly consistency than other muffin recipes. Changing to 1/2 brown sugar and adding some cinnamon adds a little more depth of flavor. Filling my (standard) muffin tins only 2/3 full made for short muffins (not above the lip) Fill them up at least 3/4 of the way- the puffy dome looks much prettier. I followed many of the recommendations from MommyFromSeattle: added 2 1/2 cups blueberries instead of 2. I should have listened to her and taken it up to 3, they could have handled more blueberries. I used 1 cup of light brown sugar, and one of white and added 1 1/2 teaspoon cinnamon to the flour mixture. I ignored the mixing instructions, and mixed all my wet in the order given, then folded in all my dry ingredients, and added blueberries last (they were frozen, partially thawed). I was careful to not over mix my batter. I did not think that these needed a streusel topping, they are amazing as is. But I also dislike how streusel topping get sort of soggy after a day or two - and don't freeze well. If i was making these for a big group and they'd get eaten right away, maybe I would try the topping recommended by MamafromSeattle.
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Great, flavorful muffins. The sour cream gives them a much less crumbly consistency than...