- Most Helpful
- Highest Rating
Wonderful!! The whole family loved them! Great texture and taste! I halved the recipe and still ended up with 17 muffins! Delicious breakfast treat!! I made with blueberries but would like to try the raspberries next time! Thank you!!
This recipe worked out perfectly for me since I had a leftover bag of mixed frozen berries and a tub of sour cream that was about to expire. Using the amount of ingredients as directed, my batch made 24 muffins one mini loaf. I also used half Splenda, half sugar (i.e. 1 cup of each), and that worked out really well. These are sooo delicious! I am not a huge berry fan, but these muffins are truly awesome. I will definitely make them again!
These muffins are very moist, so I will freeze some of them to keep them from gong bad. Thank you for sharing this wonderful recipe!
I made these with about two cups of strawberries and a cup of blackberries since that's what I had on hand when I was craving muffins. I followed the recipe, though next time I think I'll wait to fold the berries in until after the wet ingredients since they broke apart. Smelled amazing baking. I baked them at 375'ish (my oven temps are not exactly accurate) and the twelve tin took about 25 min total. Very plushy, great taste and crumb structure. Will make again, thanks for posting!
I'm really not a fan of muffins, and these were just perfect. I used a black berry and my husband loved them as well. I even used fat free sour cream
I made this recipe for Friday treats at work. They were a big hit! Very moist and a nice rich texture! Thanks!
We need more stars to indicate how much we liked this recipe. Made it exactly as recipe calls for. They turned out perfectly each time--wonderful texture, taste and appearance. Will have to freeze more blueberries so we can have these often!
Excellent muffins! Crispy tops, just the right amount of sweetness. Perfect light and tender texture. I used fresh blueberries. Made a half batch and got 12 large muffins. Thanks for a great recipe!!
Made 1/2 the recipe into 6 jumbo muffins. Used a mixture of raspberries and cranberries as that's what I had in the freezer. We don't like our muffins sweet so I used 3/4 cup brown sugar as I prefer brown sugar to white in my muffins. They were very tasty and I will be making these again. Thanks for posting this delicious recipe.