|Total Fat||9 g|
|Dietary Fiber||1 g|
|Total Carbohydrate||29 g|
Prep Time: 25 Minutes
Time to Table: 1 Hour
I love using Daisy sour cream in all the recipes I can, it makes everything moist an delicious.. I will be trying this recipes in the near future, love blueberries..
Love daisy sour cream i got it for free from influenster you basically use daisy sour cream for free it taste so good on strawberries yummy
I made these today! So moist and yummy. Followed the recipe to a T. I will be using this site for more ideas and recipes!!
Always in search of the best blueberry muffins, because I grow my own blueberries, I have to rate this recipe up there with the best. I didn't give it a 5 star overall because I tweaked it per some of the other reviews. I reduced the nutmeg slightly, used a little more milk, reduced the oatmeal for the topping to just over 1/4 cup, plus, I like to give my oats a spin in the food processor just so they don't have the shape of oats (just personal preference.) The texture of the cupcakes is so moist and fluffy the way a cupcake should be. Also, per other reviews, I baked them for 25 mins. I will definitely make these again and again.
I made these blueberry muffins and they were delicious! My toddler couldn't keep his hands off of them, all 12 were gone in 3 days! I did leave out the nutmeg and I split the cinnamon between the batter and the topping. The sour cream made them so moist. I recieved a Daisy Squeeze Sour Cream free from Influenster in exchange for my honest review. I highly recommend Daisy Sour Cream and this recipe!
I made these and they turned out absolutely phenomenal. Great taste, not dry. Went over very well with my boys.
I found this recipe to be easy, straightforward and fun to do with my 3 year old. I did not use nutmeg and replaced it with lemon zest to give it a more summer flavor. I also made this recipe into 6 giant muffins and although it took 5 minute longer, the muffins were crisp on the outside and moist in the middle-my favorite. My house guests wanted the recipe as well and stated that "these were the best muffins they have had in a loooong time!"
I mixed these up in my high powered blender. I left out the nutmeg because I don't like it. The batter was very thick, but the blueberries release liquid as they thaw and bake. I pulsed the berries a couple of times, because we prefer them broken up a bit instead of all whole. The finished texture was great. Per another review, I baked for only 25 minutes, which was just right. I tossed them right in the oven, forgetting all about the topping, but we didn't miss it. I would make these again.
The dough was too dry using just 1/4 cup of milk as the recipe states. The amount should be increased to 1/2 cup (and maybe even 3/4). The blueberry flavor is in a contest with the nutmeg -- not sure I'm totally a fan of that but it's an interesting taste experience. According to the recipe, this serves 18. Try more like the standard 12 muffins -- so there is too much topping mixture; it could be cut in half, but with the same amount of butter.
The batter was so thick, I could have kneaded it. Crumb topping did not form small pebbles; there was not enough butter. And TWO TABLESPOONS of cinnamon made the topping seriously dark.
Thanks for your review.