Blueberry-Sour Cream Muffins

I've made this recipe twice now, both times using All Purpose Flour since that is what I keep on hand and large fresh blueberries. It was delicious and moist. Both times I used muffin liners but forgot to spray them the first time. Peeling them off the muffins was entertaining until I realized that freezing them made the task easier. Spraying them is DEFINITELY the way to go. Will be making this again but comments about dryness when using the whole wheat flour make me think I may just stick with all-purpose flour.

This was better after I added some extra sour cream 1/8 c maybe, almod extract , 1/3-1/2 cup of milk. Was WAY to dry otherwise. Not sure if they left some liquid out in the original recipe but it definitely doesn’t work otherwise. Also added extra butter . It needs double the topping too. My rendition was awesome.

How is this healthy? Oil, sugar, a cup of sour cream and butter?

These muffins were relatively easy to make and turned out as per the picture. My family have said they are ‘amazing’ so also an accurate description. Thanks they will be the go to muffins to bake from now on😋😋

Not at all, very doughy and not very flavorful. I’ve made a lot of delicious muffins, but this entire batch is going to the chickens, they will love them.

Delicious! I opted to make a loaf. I used all purpose flour, vegetable oil & frozen blueberries as alternate ingredients. The consistency was fine no other liquid was needed. This recipe will definitely be added to my favorites list.

This was a great recipe! I made half the amount as it’s just me. They weren’t too sweet and I appreciated the crunch on top, although I may add a bit more butter so it can stick a bit better. I used vegetable oil instead of canola because that’s what I had. I too added a little milk to the batter to loosen up the batter and prevent it from being too dry. Also had to bake an extra five minutes, but they turned out great!

Used 2 cups of fresh blueberries, added 2 tablespoons of whole milk (mixture was too dry to fold in blueberries), used a 6 muffin (large muffins) pan (added 10 minutes to the bake. The muffins came out very tasty and moist. Definitely a repeat.

These look great and have potential but were a little dry for my liking. It's hard to believe that these have a cup of sour cream in them. They are not moist at all. The batter was dry when I was spooning it into the muffin cups and it stayed dry after cooking. If I make these again I would replace the whole wheat flour for regular unbleached.

These are nice moist muffins and so easy to make.  I also used who wheat flour in place of the white whole wheat flour.  Other than that, I followed the directions exactly.

Made for a staff meeting and everyone loved them - even though I stupidly forgot to add the melted butter.  Duh!  Will definitely make again.

I doubled the recipe, used a little less sugar, added chopped pecans and a little almond milk and they were delicious!

I used 2 cups of fresh but frozen blueberries, a little more than a third of granulated sugar (instead of 2/3), and added half a lemon's worth of zest. If you love the combo of blueberries and lemon, then I would definitely recommend the zest addition! I also baked for around 15 on 375 instead of 13, because I was worried the extra blueberries would require more time. They came out great. A couple of spots on the bigger ones were a little mushy but I wouldn't have baked them any longer. 

These are easy to make. I like that it uses whole wheat flour and I found them to be delicious, they weren't sickly sweet like some blueberry muffins. They had just the right balance of sweet for my preference. I threw a couple in the freezer so I'll find out how they unfreeze but I expect it will be fine. Will definitely make them again.

I followed recipe exactly, but used frozen blueberries.  Batter wasn't dry as others have mentioned. Rave reviews from everyone here at Father's Day Brunch! 

I have made these twice. The first time I forgot to buy fresh blueberries so I used dried; the second time I used fresh. Both times they turned out well and were delicious. The second time I added about 3/4 t of cake spice, which was a nice addition. The first time I made them I had the same problem as another reviewer, with a particularly dry mix. Adding milk worked well. The second time the batter wasn't as dry. Teens and adults thought they were fantastic. I don't enjoy baking that much; these were easy and I had all the ingredients on hand except for the blueberries.

Ditto on the extra milk, perhaps a good 1/2 cup.

I made these last night, but used fresh raspberries instead. Also used 1 cup whole wheat flour and one cup all purpose. No other changes. They are a keeper!

Made these this morning. Followed the recipe exactly, but didn't include the entire 2/3 C of sugar -- used a little over 1/3 cup. I also used frozen blueberries. The only issue was the batter was pretty dry -- not like a typical muffin batter (pourable), so I added some milk at the end. Final result was very good. Crispy on top and soft, delicate cake. Didn't miss the sugar I left out. Took about 16 min at 375 instead of 13. Will definitely make again, but add a little milk to the wet ingredients.