I have never left a review on something I made from Allrecipes.com which is almost daily. This recipe was a keeper! Hands down the best blueberry muffin recipe I have ever made, and threw away the other 10 recipes I had in my binder. I ended up making 2 batches because the first one disappeared so quickly.
I don’t know if it is the same thing but this recipe called for table creamer which I did not have but I did have heavy whipping cream and used that instead. Also, in the second batch I added a tablespoon of lemon juice and well, it was just as amazing as the first batch. This needs to be tried by everyone!
What’s not to love about these muffins!?! Love the texture and flavor….my hubby devoured 4 before I could stop him!!!! Wasn’t too fond though of the measurements of the recipe: 3/4 teaspoon, 2/3 cream cheese, etc.???? But I did my best in following exactly as written and they turned out in spite of me and the recipe! Also mine did take longer to bake than the 10-15 minutes. More like 20.
All in all a real keeper! I know my grandchildren coming will gobble them up in no time. Oh….and just for the record mine made 1 1/2 dozen full size muffins. I could have gotten 2 dozen smaller ones.
These muffins were the bomb! I used half and half as my cream since it was all I had, and they were delicious. Like other reviewers said, I needed to cook them for a full 20 minutes in my oven. Great way to use up the cream cheese in my fridge, and very very tasty. Made 14 muffins for me (filled 3/4th of the way up).
Very good! No need to add or change anything. I however, put too many blueberries in, and the muffins were a bit too moist. Tasted great though. Next time I will put less blueberries in, and I am sure they will be perfect. Great recipe! Quick and easy. Did require the 20 minute bake time, as mentioned in other reviews.
1 cup fresh blueberries
1-3 cup sugar
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