I don’t need 2 dozen thanks sounds delish! I normally go by reviews when making a recipe but there wasn't any and I was in a hurry to find a recipe for blueberry muffins. Like the previous reviewer, my family and I LOVED these muffins. I wanted a blueberry muffin to satisfy my tastebuds so I played around with a couple of different recipes from
Sometimes you want a big ass muffin like you’d get in a coffee shop. I have not tried the recipe yet but am replying to bud690 on loaf instructions. Cool 5 minutes before removing from pans to wire racks. Preheat oven to 400°. Please give it a try and I think you'll be pleasantly surprised. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Add egg and sour cream; mix well. If I had to use one word to describe these muffins it would be, delicious. What a waste! Made exactly by recipe, but cut in half. Cool for 5 minutes before removing from pan to a wire rack. This was awful!! Taste of Home is America's #1 cooking magazine. I just didn't want someone else to waste their time and ingredients making this. https://www.food.com/recipe/blueberry-sour-cream-muffins-432455 They disappeared so fast. Total Carbohydrate For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. This gave me 18 muffins and they are delicious. My family and I love these muffins. They are packed with fresh and juicy blueberries and the muffin batter is moist and fluffy. In a large bowl, butter and sugar until crumbly, about 2 minutes. Btw, I halved the recipe and got 12 regular size muffins. Sprinkle over batter. https://sweetcsdesigns.com/the-best-easy-jumbo-blueberry-muffins-recipe But we who live here know of something equally as good: wild blueberries. Fold in blueberries. Quick, easy, moist, and so yummy!!! https://www.tasteofhome.com/recipes/blueberry-cream-muffins Sometimes, you gotta go big. This one is a keeper! Fill greased muffin cups three-fourths full. Very moist! I left off the glaze because I didn't think they needed it. While beating, slowly pour in oil; add vanilla. I've tried a lot of blueberry muffin recipes. I will definitely be making these again! FYI – this post contains affiliate links. It is OK to have some lumps in the batter and the batter will be thick. Fabulous!! I received this recipe from my sister-in-law and it has become one of my favorites. I have had another recipe that I have used for years which was really good, but once I tried these, we all agreed that these were even better!! This was one of the best muffins I've ever had. They are delicious. 39 %. These sour cream blueberry muffins are super moist and packed full with blueberries. When most people think of Maine, they immediately think of lobster. I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans. Combine dry ingredients; add alternately with the sour cream to the egg mixture. I'm going to make another batch today. Anyone halved this recipe? Taste of Home is America's #1 cooking magazine. In a seperate bowl sift the flour with the salt, baking soda and baking powder. —Brenda Hoffman, Stanton, Michigan. 118.4 g Hope that helps! We really enjoyed these blueberry muffins. These Sour Cream Blueberry Muffins are bursting with fresh blueberries, with the most amazing crumb topping! Sometimes I think people who write a poor review must have done something wrong to the recipe. Might add some lemon zest next time for a little more zing. The trick to making these muffins fluffy is to not overbeat the muffin mix. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. In a bowl, beat eggs. Combine the flour, baking powder … https://www.amomstake.com/sour-cream-blueberry-muffins-recipe Great Recipe! Will definitely make again! The basic rule is to reduce the oven temperature by 25°F and bake for 50-60 minutes, but start checking for doneness at 45 minutes. It just about filled the cups and I was worried about what kind of mess it would make in my oven if they went over, but they just rose straight up and made HUGE muffins. Fill paper-lined muffin cups two-thirds full. https://www.thespruceeats.com/sour-cream-blueberry-muffin-recipe-101227 These Jumbo Blueberry Muffins are BIG, full of sweet blueberries, tangy lemon zest, and have domed tops that are also crunchy (thanks to the addition of turbinado sugar)! I was so disappointed! I love blueberries so these muffins are perfect! My family really loved the taste of the blueberries and the vanilla. Good recipe but topping a little too buttery for me. I used lactose-free milk instead of almond milk because we just didn’t have anything else. Gently fold in the blueberrys so as not to mash them into the batter. For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes. Gently fold in blueberries. The Joy of Cooking and created this recipe that combined the flavors I was looking for in a breakfast muffin.