My husband loves his mothers blueberry muffins (she makes them in a box and adds her own blueberries) I like making everything i can homemade, so i thought i would give these a try (Ive tried making another blueberry muffin from this site and it didnt turn out that well) I figured i would try it again & use this recipe from all the great reviews. the only thing i changed was i added about 1/2 C more blueberries (all fresh). my husband said they were delicious & moist and to keep this recipe but he felt they werent sweet enough *i dont like blueberries so i didnt try them so i dont know if it's because he's used to the boxed kind and it was in his head or they really werent* However i gave a plate to my friend and her parents and they said they were delicious and just right...so i guess it's all in your taste buds. i think when i make them again ill try adding some honey? and trying the half sugar half brown sugar and seeing if that will satisfy his sweet tooth. I did fill the cups pretty full and i got about 28 muffins out of this recipe. i would definitely try this one. sorry one last thing: i did add the crumb topping from the TO DIE FOR BLUEBERRY MUFFINS on this site as recommended from another reviewer. make sure if you do this mix it JUST before sprinkling it on top. i made the mistake of doing this too early so it sat while i mixed & meas the ingr and filled the cups so by the time i got to the topping it became mushy & didnt "sprinkle" it came out more in a clump

Wonderful, wonderful muffins! I usually make a new dish by the recipe and did so this time except...I added about 1 cup more fresh Texas blueberries. This is a very good muffin without being overly sweet. If you want sweet, add more sugar or maybe just a sugary crumb topping. My oven required 25 min cooking.

Loved these. I did increase the amount of blueberries and used 1/2 white and 1/2 brown sugar. Will definitely use again.

These were quite good, the kids had a lot of fun making this uncomplicated recipe. I did however, sub in natural yoghurt for the sour cream, and halfed the sugar and used 1/2 a cup of maple syrup instead, as we try to avoid using refined sugar often. We will make them again for sure!

I've been looking for a good recipe for years - these are it! I took the advise of another reviewer and used butter instead of oil and replaced half the white sugar with brown sugar. I also made crumbs from Bisquick & brown sugar. Awesome! Thanks for this great recipe.

Did just 12 muffins and used light butter for oil. Tasted so good! This is one of the best blueberry muffin recipes I've used so far.

I made the "To Die For . . . " blueberry muffins from this site, and then I tried these. I think these are much better--much more substantial and not too sweet. Best of all, you can really taste the blueberries in these. (In the To Die For recipe, the dominant tastes are cinnamon and sugar.) Other than halving the recipe, I made these as written, no deviations.

Incredibly good! 2 cups blueberries were not enough, though. I'd used all the blueberries in the batter, and there was batter leftover, so I threw in some chocolate chunks, and baked them as mini muffins. Both were big hits in Fort Wayne.

This was a great recipe!! My partner and I wanted something a little sweet and this was perfect. I made it exactly as it said, but cut the ingredients down to only make 6 and it was perfect!

Really good recipe. I added a 1/4 tsp of cinnamon just to add flavor, oh and I only made 6 so that might have made a difference that I only put 1/4 tsp. Still great recipe :)