This was my first time making blueberry muffins from scratch. I wasn't expecting the batter to be so thick, so I added some extra milk until it was a consistency I could work with. I followed the recipe almost exactly beyond that. The only other change I made was subbing brown sugar for white in the topping. These muffins turned out great! They rose well and had nice rounded tops. I love the sugary topping and the fresh blueberries are delish. The only reason for 4 stars instead of 5 is that the batter was way thick and I had to add milk and they were difficult to get out of the pan even though I used a non stick muffin tin AND sprayed it very thoroughly with PAM. Still will keep this recipe on file for when fresh blueberries are on sale or I have a special breakfast to plan. Yum!

Reviewed On: Jun. 17, 2009

I just baked this today. It is SO good. I substituted mixed berry yogurt for the plain and only baked for 42 minutes, but those are the only changes. I am not a huge lemon fan, so this bread was perfect for me. Not too tangy. I will definitely keep this recipe. Yum.

Reviewed On: May 27, 2009