I’m so glad you enjoyed them so much, Kim! 🙂

I’m so glad everyone enjoys them so much, Kelly! 🙂

I’m so glad you enjoy them so much, Erin! 🙂

Hi Barb! I haven’t tried it, but I think it could work. I would probably drain the canned cherries first so you don’t add a lot of extra liquid. Let me know how it goes if you try it! 🙂

I’m so glad you enjoyed them so much, Sheri! Thank you for the feedback using the gluten free flour. 🙂

I’m so glad you enjoyed them so much, Amy! 🙂

I’m so glad you enjoyed them so much, Dina! 🙂

I forgot to rate them! I made these Saturday morning and by Monday morning I only have 1 left. Working on the next batch now. Great recipe

Thank you so much, Stevie! I’m so glad you enjoyed them so much! I appreciate the feedback. 🙂

I usually never bother to comment but just had to drop in and say that this is the most well written recipe I’ve ever used! The fact that you took the time to write out the instructions to include the measurements so I didn’t have to scroll back up. *chefs kiss*
I thought I had blueberries but didn’t so ended up using frozen strawberries instead. The muffins are still in the oven but I can already tell they’re going to be amazing. Will definitely be using this recipe again.
Thank you so much

I’m so glad you enjoyed them so much, Karen! 🙂

I’m glad everyone enjoyed the muffins, Lynda! The tips for the parchment paper can be helpful. Thank you for sharing them. 🙂

I’m so glad you enjoyed them so much, Adrienne! 🙂

A few technique tips for future bakers of this recipe:

1. If your self-made parchment cups aren’t shaping up, consider dipping can in water then wrap paper around it making sure to crease around the can. Alternatively you can wet your fingers a little with a bowl of water besides you.

2. I found parchment paper stayed in shape better when wrapped around the can such that the curled side is against the can. Experiment with the “other” side of the parchment paper if you are having trouble.

3. I always seemed to have too dry a batter (lots of loose flour mixture) following this recipe with a scale. Even when I used a jumbo egg. It could be the type of all-purpose flour around here is very “thirsty”. Or that my starter is not as hydrated as the author’s. So now I add a couple TBSP milk to the wet mixture. I’d rather err on the wet side than dry side. One can always bake longer.

4. Instead of mixing in the wet mixture to the dry mixture I do the opposite. I put the wet mixture in a large bowl. Mix up the dry mixture in a medium bowl. Then I slowly pour and mix the dry mixture into the wet mixture. It is so much easier to pour dry mixture out of a bowl than to pour and scrape wet mixture out of a bowl so that’s why I do it that way. There’s no waste of the wet mixture the way I do it.

5. If using frozen blueberries, go ahead and gently mix the dry mixture in with the wet mixture until just barely blended then gently fold in the blueberries. If you put the frozen blueberries in as the recipe indicates at the 50% combined stage, you will have a tougher time mixing up the batter the rest of the way because the frozen berries make the batter cold and stiff and you run the risk of overmixing just to incorporate all the flour into the batter.

6. These consistently took longer than 30 minutes to make – the most time consuming part is mixing the starter with the sour cream and butter etc. I wanted to make sure nothing curdled so I took it slow each time. Plus my starter was gluten-y and needed a lot of whisking to incorporate.

These muffins were delicious and the team gave them a thumbs up. You can’t really taste the starter being there, it was just the perfect amount. The muffin was tender but held up nicely and the amount of blueberries was perfect. I tried it with sugar on top and no sugar on top and both ways were delicious so it’s just a matter of preference. I made these in Wilton muffin tins for Jumbo-sized muffins and just ended baking them longer, testing with a skewer, and they turned out lovely.

Thanks for a great and easy recipe, Sam! And double thanks for writing out the amounts of ingredients needed within the instructions. Really appreciate not having to scroll up and down repeatedly when following the recipe. It’s what made me decide to try this recipe. I thought, if the recipe developer was that thoughtful, she must have put just as much care into developing this recipe and it seems that was very true! 😀

Hi Rebecca! I’m so sorry to hear this happened! Did they need to bake longer? Is it possible that the muffin liners could have been slightly over-filled?

I’ve made sooo many different blueberry muffin recipes. This one is the best ever! Light, fuffy, buttery so flavorful. Perfect.