The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 28, 2008
I didn't like the texture so much, it was cake like and not the best recipe I've tried
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Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 21, 2008
These muffins were excellent! They really put boxed muffin mixes to shame. I added a bit of cinnamon sugar to the batter (maybe 1 tsp- 1 1/2 tsp) and topped them with sugar before baking. These were a big hit! My family gobbled these up in an afternoon. I wish I had doubled the batch- now I have to make them again!
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Blaine, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 19, 2008
These muffins are sooo good. I've made them twice so far. I added 1ts of vanilla but followed the recipe the rest of the way. The muffins do have a cakey texture to them. The first bunch I made with only fresh blueberries. The next time, I did not have enough blueberries. So I shredded two apples, used the small handfull of blueberries I had left and threw in some walnuts..I like a little crunch in my muffins! It was delicious. I think this recipe can accomodate for any fruit you'd like. The sugar topping makes the muffins have a crisp top...however, once you store them in a sealed container, the top will get mushy. Nonetheless, I highly recommend making these muffins..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 19, 2008
Wonderful easy recipe, don't change a thing, I sprayed my muffin liners with Pam. Just make sure that you mix your room temp butter and sugar well. The batter is like consistency of toll house cookie dough. So I was spooning it into muffin liner. Turned out great, no sticking at all. Will make again!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 4, 2008
Nice recipe because dough had enough butter in it that blueberries didn't sink to bottom like some recipes. Doubled and made 2 doz (regular size paper cupcake liners). Easy, tasty, not too dry - added vanilla, replaced sugar with 1/2 Splenda, used 1 less egg, fresh fat blueberries.
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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 1, 2008
WOW, PERFECT!!!!!!! The cake-like muffins were just the right amount of sweetness to compliment the tartness in the blueberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 27, 2008
These muffins were great! Took advise from others and added 1 tsp vanilla.....even teenage son whos not to keen on blueberries ate 3!!
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Cooking Level: Intermediate

Home Town: New Britain, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 26, 2008
I made these muffins tonight with fresh blueberries and they are wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 16, 2008
tasty. very cake-like, which I loved. I added some streusel topping, which was good. My kids didn't really care for them which is why I rate with a 4.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 16, 2008
Moist and delicious muffins. I added 1 tsp. of vanilla to the batter and sprinkled the top of the muffins with sugar and cinnamon(not too much) before baking.
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Cooking Level: Expert

Living In: Monroe, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 7, 2008
very moist. I cut down on the sugar to 1 cup, didn't add any salt because I used salted butter. Also I sprinkled brown sugar on top before I baked. Wonderful Saturday morning treat! Thank you for the recipe.
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 4, 2008
Light, fluffy, and moist--the perfect cakelike muffin. I don't think it's too sweet at all; sometimes we need sugar to get going in the morning. Followed the recipe to a T, adding a splash of vanilla along the way. Force of habit. ;-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 2, 2008
My kids loved them and it was a wonderful/easy recipe. They were a little dry, but I don't know if it was because I made mini muffins or what. I did put vanilla in them like I read from others. All round it was a good recipe for an easy breakfast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 23, 2008
FABULOUS!!!!!! This is the best muffin ever!!! The top comes out lightly crunchy without having to make a special topping. I followed the advice of some of the other reviewers and added 1tsp of vanilla, and I cut the sugar to just 1cup, but I totally could have handled the entire amount....I have a raging sweet tooth, though. Even though I cut the sugar, that's not to say that these weren't sweet. They were absolutely decadent!!! I HIGHLY recommend making this recipe!!!!
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Aubrey, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 30, 2007
Easy recipe with everything you already have in the cupboard. They are very tasty and moist but quite crumbly. I'll make these anytime for breakfast, just maybe not for a party.
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 17, 2007
This is a great recipe. I followed the original recipe and added a teaspoon of vanilla extract and extra blueberries (I used frozen and they worked just fine). I also topped the muffins with a streusel: 1/4 c butter, 1/4 c sugar, 1/4 c brown sugar, 1/3 c flour, 1 tsp cinnamon. I filled the muffin tins about 80% full and this made 15 muffins which didn't run over. They were light and fluffy (make sure your baking powder is not expired or old). Excellent!
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Photo by Lynn Howell

Cooking Level: Expert

Home Town: Bastrop, Texas, USA
Living In: Crosby, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 21, 2007
I followed the recipe exactly and it just didn't work for me. It didn't have the depth of taste I look for in a blueberry muffin and I thought it had a strange undertaste. It also stuck to my silicone bakeware to the point that none of the muffins came away in one piece. Maybe I did something wrong? but I think I'll look for a new recipe next time. Thanks anyway.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 24, 2007
These are soooo good. So easy to make, no complicated ingredients, they came out so sweet and cake like. We LOVE them - my husband and 8 year old think they are the best Ive made
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 17, 2007
These were good, but very moist! did not hold up when eating because of it. A nice change.
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Living In: Rockwall, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 12, 2007
I screwed up twice on this recipe, I forgot the milk, and I used dried blueberries instead of fresh. Don't use dried, they stay little hard balls that don't release any flavor. Still, even screwing up repeatedly, they were delicious. I'd love to know what they'd be like if I made them properly, and I'm going out to buy blueberries to make some more as soon as my current ones are gone. Also, sprinkle cinnamon-sugar on top of the unbaked muffins, it's delicious.
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