This is a very nice recipe. However, I did make a few subs. The 3/4 cup sugar seemed a bit much, so I reduced it to 1/3 cup (I prefer my muffins not to taste like cake). To truly make this recipe even healthier, you may wish to sub the sugar with xylitol. This natural sugar sub is excellent for those who have issues with regular sugar or sugar alternatives like splenda. Subbed out the buttermilk with plain unsweetened organic yogurt, and olive oil for the veg oil. I eliminated the vanilla and walnuts, and added a pinch of cloves.

Reviewed On: Sep. 16, 2009

Ok muffins, lacked some flavor, and didn't rise very well. If I were to do these again, I would add about 1/4 to 1/2 teaspoon of salt. I could be wrong, but I don't see the need for the baking soda, since there are very few acid producing ingredients in the recipe (perhaps this might have contributed to a lack of sufficient rising). You may get better rising results by eliminating the baking soda altogether.

Reviewed On: Sep. 16, 2009

I suppose it's a matter of taste, but I found this recipe to be good, but not great. The muffins turned out too oily and much too sweet for a muffin (tasted more like a little cake). The topping was overwhelming and it was difficult to taste the essence of the blueberries. The second time around, I reduced the amount of oil and sugar in the main mix, and eliminated the flour and butter from the topping and simply sprinkled the cinnamon and brown sugar on top of the muffins prior to putting them in the oven (thanks to a previous reviewer for this suggestion). Baked at 385 degrees for 20 minutes. The result was a muffin that was much closer to what a muffin should taste like; with the taste of blueberries now more distinct and flavorful. Now four and a half stars with these alterations.

Reviewed On: Aug. 1, 2009