Blueberry Muffins

Had to leave a bit longer in the oven, but were delicious

Not too sweet. Turned out moist and soft.

I accidentally used bread flour, but they were still delicious!

Best blueberry muffin recipe I've tried to date!

Delicious! I did use sour cream in place of milk.

It's not terrible, but I will definitely use a different recipe next time. They're too dense and not fluffy or soft at all. It may have been entirely my fault, maybe I overworked the batter- just not sure.

Use cake flour! And add 4 additional tablespoons of it (2 cups and 4 tablespoons total). The muffins came out amazing. I also used extra creamy oat milk instead of normal milk

Bake for 18 minutes! No longer. Replacing the milk for sour cream was great!

These turned out great! Didn't have milk but substituted with heavy cream diluted 1:1 with water. I used extra blueberries for a double batch (3 pints), made around 34 regular size muffins (the blueberries were large). The batter is less lumpy if you fold half the wet ingredients into the dry and mix until homogenous before slowly adding in the rest of the wet ingredients

I didn't have any butter so I used canola oil instead and I also used frozen blueberries. I didn't add the streusel topping. Baked for 25 minutes. Turned out very nice. I will definitely be making again.

I added equal amounts of almond extract and orange extract.

Now officially my go to blueberry muffin recipe.

These are so easy to make and AMAZING!!!!

Not sweet enough, milk I used a tad sour