Those muffins are yummy :)..kids loved them too . They will go into my special little recipe book. Thanks for posting those. :)
This is a really great recipe!! my husband loved them .. Thank you, I'll make these often!
Excellent! The whole family raves about these. We like a touch of lemon with our blueberries, so I added the juice and grated rind of one lemon. The recipe makes a big batch which is great for pulling out of the freezer for busy weeks when there is no time for baking. Thanks for sharing. This is THE only blueberry muffin we will be making from now on.
Made these once as muffins and they are delicious. I then converted the recipe to a coffee cake by cutting all the ingredients in half - except I increased the amount of blueberries to 3 cups, then baked it in a tube pan for approximately 40-45 mins. Turned it out onto a plate top side up. After it was cooled, I topped it with a lemon glaze. Since I made this for a church potluck I never got to try it because it was GONE in no time!!! Guess I'll have to make another one for myself sometime soon. I also used frozen blueberries instead of fresh.
NOTE: This recipe makes 24 muffins - twice the amount of most other muffin recipes. Be ready for it. I wasn't.
I was unimpressed fresh out of the oven. But, a quick reheat in the microwave after sitting for a day or two and these are divine! Thrilled to have found this recipe.
These were the best blueberry muffins I have ever eaten! Thank you for sharing! I made a few changes and I'm sure they are great either way, but I substituted half of the flour for whole wheat flour, and half of the oil for applesauce. I also added an extra cup of blueberries and they were fantastic! I loved that they made so many, I put a bunch in the freezer and we ate muffins for a week! Thanks again!
Delicious!!! My whole family loved them; even my sister who does not care for blueberries gave them a 5/5. It made more muffins, though, about 30, which is good because everything in my house is eaten up quickly. I also tried making it into a square loaf (on lower heat), which was good also but seemed a little denser. I will definitely keep this recipe for future use. Thanks a bunch!
This is great for making with kids. I make these for weekend breakfast with my 2yo helping -- I changed up the order a bit, eggs, then sugar, then all other ingreds. exc. flour & blueberries so that he can mix easily while I get things and add them, and the flour does not get overworked. Then flour, after it is completely mixed in then blueberries -- I use frozen from the supermarket. I can't imagine that it would taste better if I made it exactly according to the instructions, because they taste awesome the way we make them.
Easy and totally delicious! Have made them a few times now, my friend owns a blueberry farm so I have a constant supply! Instead of using sour cream however, I use natural or vanilla yoghurt. Turns out great. Half the quantities make a loaf-sized cake - 160 C for 40 mins seems to do it.