Blueberry Coffee Cake Muffins

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I made these recently and they were absolutely delicious! I did add a bit of lemon as suggested by others and I loved it. These are so moist and has the texture of cake rather than muffins. But definitely delish!

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Delish. Like other reviewers I did add the zest of a lemon, and extra blueberries (because it looked a little light on blueberries, honestly. Might be good with a little sprinkle of sugar on top, but they are perfectly sweet. Made 16 muffins AND a whole tin of mini muffins! This will definitely be my go-to recipe!

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I have made these several times and they are delicious every time. I do add the zest of one lemon and it makes a big difference. For some reason I think I remember her doing this on her show?

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This recipe made excellent muffins. I used 1 stick of butter, reduced fat sour cream, smart balance fat free milk, and splenda for baking sugar mix, and the muffins still taste FABULOUS! I'll happily make these again.

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Great texture and nice flavor. Not over sweet, perfect for breakfast.

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One word~ Amazing! These fresh, delicate muffins were a huge hit to my crowd. Many came back for seconds & thirds! This recipe is a keeper. I did have to bake my regular size muffins about 5 minutes longer. I lightly sprinkled raw sugar over batter before baking. Thanks Ina...you always have the BEST recipes!

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Excellent recipe! I also used Greek yogurt in place of the sour cream and it was great. Used vanilla sugar and frozen local berries as well.

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Best thing I've ever done with left over blueberries! Simple and delicious. I had to hide them from roommate's in the past. Thanks Ina=

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These were pretty good, but not amazing. I made these to try something different, as I have used the same blueberry muffin recipe for years. Ina is usually spot on, but I wasn't as impressed with these. They lacked flavour, were kind of dry and spongy and needed additional salt. Won't make these again. My other recipe is just that much better.

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Excellent! Not too sweet. Perfect for kids.