Reviewed: Jun. 8, 2002

I used egg beaters and fat free milk in place of the eggs and milk, because of diet awareness.

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Reviewed: Mar. 20, 2002

these were definitely moist, fluffy, and cake-like. the blueberries sank to the bottom and i didn't use too many or cover them with flour so i have no idea why. i tried the recipe a second time with mini chocolate chips and used 1 1/2 tsp. cinnamon, more vanilla, 3/4 c milk, 6 tsp. of butter (the extra butter helped them to stay moist for next-day eating). be careful to only fill containers 2/3 of the way and use all-purpose unbleached flour (two mistakes i made the first time around). happy baking and thank you nora!!

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LUCE119

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Reviewed: Mar. 14, 2002

These were easy. They tasted good. I agree they didn't puff up. I probably will not make again.

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MOLSON7

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Reviewed: Feb. 25, 2002

This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.

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AnnaG

Home Town: Austin, Texas, USA

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Reviewed: Feb. 18, 2002

I was so dissapointed with these. I love blueberry muffins, these were not great. Is it because I used butter instead of margerine? I hate margerine, so I used butter. They didnt "puff up" very well and all of the berries did go to the bottom as others had said. I followed the recipe exactly except for using butter. I wont make these again.

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MSREDKITTY

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Reviewed: Feb. 14, 2002

These turned out to be the best blueberry muffins i have ever made from scratch. I confess...i like the box mix kind...cause they to taste good:) These were easy in ever way...and they looked great. My only problem with them..and i am really amazed no one else has mentioned this..is..they call for 4 tsp of baking powder. Everytime i bit into one..i could taste this:( Im not sure if its cause i made them...and i knew how much went in...but none the less..i taste it all the time. Maybe i should try decresing this next time..and see how they turn out. If i could get rid of that baking powder taste..they would be the best:)))))

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RAE921

Home Town: Williamsburg, Iowa, USA

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Reviewed: Feb. 13, 2002

Turned out pretty good...More this weekend! KP

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FORTEAU

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Reviewed: Jan. 22, 2002

everyone who tries these love them,even the kids

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JOANNECHO

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Reviewed: Dec. 26, 2001

Good. Try using other fruits except for blueberries.I am experimenting with apples.

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LILIA AND NINA

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Reviewed: Nov. 19, 2001

These muffins were both quick and easy but I didn't think they had more flavor than muffins made from a box. I probably won't bother again.

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schmerna

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2001

Awesome Blueberry Muffins!

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 5, 2001

Quick enough, yes. Tasty, yes. Kids loved them. I had reduced the recipe for 12 servings, but found that the blueberries all sunk to the bottom and stuck to the paper liners. What did I do wrong?

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LYNNIEM

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Reviewed: Aug. 16, 2001

Delicious muffins! They did taste slightly cake like, but were still excellent. They also freeze quite well.

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MORRRACH

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Reviewed: Aug. 8, 2001

I used brown sugar and added some frozen strawberries and raspberries; it still came out wonderfully! My family ate them all up in one day. Like other users said it does taste a bit like cake but still a great dessert to take on the go! Very tasty. yum yum

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PEACH PIT

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Reviewed: Jul. 27, 2001

Very good! I added wheat germ and cut the cooking time to 20 min. The kids loved helping; and tasting!

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Jul. 8, 2001

Every recipe I have tried before this seemed to always come out with dry muffins. This is a very moist muffin that I will definately make again. Thanks for sharing.

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ROBIN ZUVERINK

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Reviewed: Jul. 7, 2001

Melt in your mouth....falling apart fresh! Yum!

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JILL OLSEN

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Reviewed: Jun. 12, 2001

Great recipe! I used half white flour and half wheat flour, and added about a 1/4 cup of gluten flour. Also, I replaced the butter with oil. I did not dust the blueberries with flour (I used frozen), and I use about 1-1/2 cups of blueberries. My husband couldn't say enough good things about these.

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Ashley

Cooking Level: Expert

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Reviewed: Apr. 6, 2001

These are like cake..but are really good!! I love blueberry mufins. Always have since I was a kid.. much better than store brought...and can be easy made low-fat.. the only thing is the recipe says to "coat" the blueberrys in flour...making them sink to the bottom if you are making this for the first time, and don't want this to happen leave out the flour on the blueberrys THANK YOU FOR A WONDERFUL RECIPE :o)

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