The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 7, 2007
These muffins came out delicious. The only changes I made was swapping one cup of the white flour for whole wheat pastry flour and used raw turbinado sugar instead of white, and they still came out very light and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 22, 2007
These muffins were incredibly easy to make and delicious to eat. I also substituted frozen raspberries for blueberries and they were fantastic. Great recipe!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 7, 2007
Good recipe. I added some lemon extract and also 1/4 cup applesauce in place of 1/4 of the butter. I will make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 6, 2007
very good
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Liz

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 5, 2007
not the best, but decent.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 3, 2006
I made these with sour cherries and used 1 cup flour, should have stuck to 1 1/4 cup. Very moist muffins, make sure to mix your berries with some of the flour before adding to the batter so they won't sink to the bottom.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 21, 2006
It was pretty good!!!! My family enjoyed them A LOT!!!! The cake-like texture and taste + tart blueberrys made this arecipe I'll make again!!!!! And it wasn't to sweet eather, just right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 12, 2006
THIS IS A WONDERFUL RECIPE. I MADE IT JUST THE WAY IT IS WITH THE EXCEPTION OF ADDING A TABLESPOON OF VANILLA, GIVE OR TAKE A LITTLE. IT MADE 30 AND IN LESS THAN 24-HRS THERE WERE ONLY 15 LEFT. I WOULD RECOMMEND THIS RECIPE TO ANYONE.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 12, 2006
These where really good... but muffin tops did not come out really big. I'd makes these again.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 13, 2005
I followed the recipe exactly but the mixture came out runny. I tried to add more all purpose flour to make the mixture less runny but this did not help. The blueberries sank to the bottom and melted and the muffins were flat and sour. Might try again without salt or the milk.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 28, 2005
This recipe tasted great, but wasn't quite what I was looking for. I now understand the "cake-like" reference - they come out dense, moist, and filling, not fluffy like I was looking for. They taste delicious, however. I only put a cup of sugar instead of 1 1/4 and it came out just right - I don't like my muffins to be super sweet. Other than that, I followed the recipe exactly, except that I reserved 1/4 of the flour to coat the blueberries so as to avoid them popping during cooking.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 16, 2005
these didn't turn out so good for me. they tasted much too milky and they fell apart very easily. i think the milk also made the mix much too liquid and they flowed around the top of the tin rather than rising like a normal muffin. i'll try another recipe next time.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 29, 2005
These tasted very good, but didn't cook up real well. Admittedly, it could be my oven. It's very tempremental and needs a new heating element. They were flat and didn't puff up like I was hoping. I used frozen blue berries as well and tossed them with sugar. The batter was great. They got eaten, but no rave reviews. I was disappointed - but again I think my oven was the real culprit here. Will try this recipe again and hope for better results.
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Cooking Level: Intermediate

Home Town: Calais, Maine, USA
Living In: Norway, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 16, 2005
Excellent cake-like muffins, I made these in extra large silicone muffin pan and cooked an addintional 7 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 5, 2005
These were good, but not great. These are perfect if you want a no thrills and very simple blueberry muffin recipe. I will make these again because they are easy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 23, 2005
These turned out delicious. I brought them to a party and everyone loved them. I used a little less blueberries and the result was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 13, 2005
This was a great, simple recipe. I agree with others that this could be used with other fillings as well. I stuck with the fresh bluberries and it turned out wonderful.
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Cooking Level: Expert

Living In: Lakeland, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 28, 2005
I made these and substituted the fruit with 1 cup cheese and 1 package Jones Farm light link sausage, finely chopped. They were phenomenal!! Next I'll try it with the fruit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 2, 2005
Wonderful muffin recipe! I did make a few changes including, using 1/2 cup sugar and 1/2 cup Splenda (instead of the 1 1/4 cups sugar), using half canola oil and half butter, and decreasing the amount of blueberries to 1 cup. I also used frozen blueberries and mixed them with a tablespoon of sugar in a separate bowl (last time I tried making blueberry muffins I found the blueberries to be a little too sour) and then I added them to the batter without any thawing. The muffins had just the right amount of sweetness, a firm outside, and a light, cake-like inside.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 22, 2005
A terrific blueberry muffin recipe! I made the recipe as directed, with one exception: instead of adding all the flour at once, I added the first cup, and stirred the blueberries into the second cup. The flour coated the blueberries and that way, when I stirred them into the batter, they didn't smear. The double-portion batch was wolfed down in two days by my family - it's definitly one that I will make again. :)
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