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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Reviewer:

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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Reviewer:

Josie

Cooking Level: Intermediate

Home Town: Eureka, Montana, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 27, 2006

These are good. I will admit that. But, they weren't anything special to me. I will stick with my other recipe for now.

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 25, 2006

These muffins are so tasty and moist! One of the best recipes I've tried in sometime.

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canadadebbie

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Reviewed: Aug. 30, 2006

i didn't really care for these. Some people said they were too sweet but mine weren't sweet at all. I won't make again

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Aug. 5, 2006

I thought these muffins were just wonderful. They were so moist and sweet and full of berries. I followed the recipe exactly and although they didn't rise too much, they did not stick to the muffins tins at all. Great recipe that my whole family enjoys!!

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Reviewer:

Kelly

Cooking Level: Intermediate

Living In: Rimbey, Alberta, Canada

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Reviewed: Aug. 4, 2006

These tasted good but never puffed up like a muffin should, in spite of the baking powder. I wanted a sugary cinnamon top so I used the recipe from the other blueberry muffins on the alternating page of the cookbook. Strangely, they soaked right in. I wish I had read the reviews ahead of time - definitely use muffin liners. The first batch I used spray oil and the muffins did not come out at all. They fell apart as I was carefully trying to get them out of the pan with a knife. The next batch, I used the liners and they came beautifully. I would make these again - does anyone have a better way to get the tops to puff up?

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 4, 2006

Despite the high ratings and the fact that allrecipes chose this for their cookbook, I was not at all impressed with this recipe. The taste wasnt bad but it was more like blueberry biscuits then blueberry muffins. That's the best way to describe the texture: biscuit-like. It was not at all like I was expecting.

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CrysOwens84

Cooking Level: Beginning

Home Town: Fayetteville, Georgia, USA

Living In: Newnan, Georgia, USA

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Reviewed: Jul. 25, 2006

These are really great! Nice and moist and full of blueberries!

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lperejma

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Reviewed: Jul. 11, 2006

These muffins where good, but they came out quite flat. I'm looking for a big top blueberry muffin recipe.

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Reviewer:

mimi100

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 10, 2006

Should have read the reviews first. Was not impressed with this muffin. They did not rise at all. If you do make these use muffin liners. Will not make again.

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volleymom

Home Town: Utica, Michigan, USA

Living In: Romeo, Michigan, USA

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Reviewed: Jul. 2, 2006

This receipe creates excellent, traditional-style blueberry muffins that are light and sweet! Yummy! They are easy to make and came out great for me. I used paper liners and took them out of the oven after about 22 minutes.

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aimeeserene

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Jun. 28, 2006

The muffins did stick to the pan, but the taste was so yummy! I will just use liners next time. Everyone ate these up!

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sbh

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Reviewed: Jun. 25, 2006

These turned out pretty ugly. Either 375 is too hot or 25 minutes is too long. Also these stuck to the pan more than any other baked good I have ever made. So grease well, and keep an eye on them while baking. But otherwise they tasted good, despite appearances.

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Monica K.

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Reviewed: Jun. 21, 2006

This recipe is simply amazing. I had a hard time holding myself back from eating all 24. I followed the recipe exactly, and I couldn't be happier with the outcome! Thanks so much for an awesome muffin! :)

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jenibear

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Reviewed: Jun. 11, 2006

best blueberry muffins I have ever made! I cut down the sugar, but still sweet, and I used the fronzen blueberry instead of fresh ones. thanks!

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suzie

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 25, 2006

Yeah..these lasted almost 15 minutes after I put them out for everyone to enjoy at brunch. Everyone wanted the recipe and I was told to triple the recipe for later brunches. Awesome!

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