Very yummy! Made exactly like the recipe except used 1c ww flour and 1/2c all purpose, and 1/2c white sugar and 1/4c brown sugar. Smothered them all in the topping! I only made 9 but I filled the cups to the brim. Next time I think I may add 1tbs vanilla and some cinnamon to the batter. Maybe nutmeg too, but a tiny amount. I froze most of the muffins too (there's only 2 of us in my household) and I hope they still taste good after being defrosted. Anyways, very tasty and I hope my hubby will agree! :)

Reviewed On: Nov. 28, 2009

I don't rate many recipes but this turned out sooo yummy I had to say something! I too scaled it down for 12 muffins and used 1 cup ww flour and 1 cup all purpose. I also used 1/2 c brown sugar and 1/2 c white. Like other reviewers I added some cinnamon and lemon juice. The muffins had an awesome texture, not too cakey but not too light. They were sweet but the tartness of the blueberries balanced it out. Oh and I accidentally added more than 1 c of blueberries, like at least an extra 1/4! Anyways, very yummy muffins! I'll definitely be making them again!

Reviewed On: Oct. 8, 2009

I turned these into lemon poppyseed muffins and they turned out awesome. Used fresh lemon juice and zest and a drop of lemon extract. Very yummy.

Reviewed On: Aug. 8, 2009