Reviewed: Oct. 1, 2007

these are a little too flat.

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Reviewed: Sep. 12, 2007

I really enjoyed this recipe for blueberry muffins. It is on the sweet side but that is how I love them. Highly recommended.

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bakingprincess

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

Excellent! I used frozen blueberries instead of fresh and cut the sugar down by about 1/4 c.

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Jcrossy

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Aug. 15, 2007

I didn't like these muffins at all! Not the taste I had in mind for a blueberry muffin.

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Penny

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Reviewed: Aug. 8, 2007

These muffins seem salty to me. Frankly the boxed muffins taste better to my family. Very disappointed!!

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iam4iu2

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Reviewed: Jul. 31, 2007

I fiddled with the recipe quite a bit to make it more healthy. I used all whole wheat flour, cut the sugar to 1 cup, 3 egg whites instead of 2 eggs, applesauce instead of oil and added about 1/4 c. wheat germ and 1/4 c. ground flax seed. I would not suggest substituting all of the oil with applesauce. I think it makes the muffins stick to the liners. Maybe use 1/4 cup each? Also, watch the muffins carefully as they bake. Mine didn't need anymore than 20 minutes at 375. I overbaked them at 23 minutes. Finally, I would keep all of the sugar in the recipe unless you prefer your muffins a bit more tart. Overall, my muffins turned out ok. Nothing special, but still a good breakfast.

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Jo H.

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Jul. 31, 2007

Wished I had read the reviews first. As one woman said, "This is an ugly muffin." I agree. The muffins did not rise and the berries sank to the bottom despite coating with flour. Average taste. Much too sweet and odd texture. I kept thinking I made a mistake, but after reading other reviews, I see I didn't. I was disappointed with the results. Won't make again.

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TANYA93

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Reviewed: Jul. 31, 2007

These muffins taste great, but the blueberries sank to the bottom despite following the advice to flour them well. This made them hard to eat, as the weight of the fruit pulled the bottom out of each muffin. We solved the problem by eating them upside down!

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Daisychain

Cooking Level: Expert

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Reviewed: Jul. 23, 2007

These are soooo good! I used butter instead of margarine and did not mix it as much as the recipe called for. I have been taught that muffin batter should not be beaten, but gently mixed just until batter is no longer dry. They were just a tad sweeter than I prefer, so next time I will decrease the amount of sugar.

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Deirdre

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Reviewed: Jul. 10, 2007

These were just okay. All the blueberries fell to the bottom!!

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shayes

Home Town: Albuquerque, New Mexico, USA

Living In: Maunaloa, Hawaii, USA

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Reviewed: Jun. 26, 2007

I halved this recipe and used applesauce instead of margerine and they are great. Super moist. I used muffin papers so they didn't stick. Using applesauce made the nutrition 107 calories and .7 grams of fat per muffin. Can't beat that!

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Jun. 4, 2007

Test #2

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JWALTER2

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Reviewed: May 29, 2007

These were great muffins- I used applesauce instead of the butter, made half of the flour wheat, doubled the berries, and threw in some cinnamon and a bit extra vanilla. Healthy and delicious!

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kap2

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Reviewed: May 22, 2007

Don't listen to all of the negative reviews, these were very yummy, everyone loved them! I made two minor adjustments: only added 2 1/2 teaspoons of baking powder and added 3 egg whites instead of 2 eggs. Will make again!

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bgment

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Reviewed: Feb. 19, 2007

Nice traditional blueberry muffin when made strictly from the recipe. I added a teaspoon of lemon zest and increased the baking powder 1/4 tsp. to add more loft. They only need to start browning on the edges - brown on top is overdone!

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FatCat

Cooking Level: Professional

Home Town: Sylvania, Ohio, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Feb. 6, 2007

True, the muffins barely rose and the blueberries sunk to the bottom. Still yummy though!

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Tirtza

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 31, 2007

Very nice muffin ~ we liked it a lot and I would make them again.

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Belinda

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

I used non-stick spray w/ flour and had no problem getting the muffins out of the tin. They are a little sweet for my family but still tasty. Would make again.

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mposont

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Reviewed: Dec. 26, 2006

For some reason these muffins turned out terrible. The texture was wrong and there was way too much sugar.

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Michelle

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Reviewed: Dec. 13, 2006

Very good! best blueberry muffin yet! Everyone loved them at my house. I substituted montana purple huckleberries for the blueberries, and wow it was soooooo good! Remember (especially if using frozen blueberries) to coat them in flour before adding them to batter, this way the muffins arent blue all over. I didn't learn this till my 4th blueberry muffin attempt! :) mmmmmmmmmmm!

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