Reviewed: May 17, 2012

The first time I made this recipe I used a square pan instead of cupcakes. The resulting cake was wonderful - added a lemon glaze to the top. Now I use this batter for all my "cakes" just adding whatever berries I have on hand. I've used this for petite fours glazing the plain cakes and decorating with fresh violets, candied fruits, etc. What a wonderful recipe. Thanks to Aunt Blanche.

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Reviewer:

Becky

Cooking Level: Expert

Reviewed: May 11, 2012

My goodness these are wonderful. I've been looking for a recipe similar to my favorite store bought mix. This is it. They are moist and cake like, but with a nice crunchy top. Perfect sweet. The only thing I added was a little vanilla.

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Reviewer:

backyardhippiemomma

Reviewed: Mar. 27, 2012

the best recipe for blueberry muffins, I have made, its a keeper.

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Reviewer:

carolyn

Reviewed: Feb. 1, 2012

These turned out very, very good. Nice and moist. The batter was quite thick after everything was added, but like I said, they turned out very good.

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Reviewer:

Carrie

Cooking Level: Intermediate

Home Town: Bonney Lake, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 21, 2012

easy to make and good tasting but pretty standard. I prefer the "To Die for Blueberry Muffins" from this site.

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Reviewer:

jolley900

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 12, 2012

Made these last night at 9pm....all gone by the time I got home from work today at 5:30. I think that's all I need to say!! Great Recipe!

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Reviewer:

TIGGSTER

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Ajax, Ontario, Canada

Reviewed: Jan. 4, 2012

A little dry

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Reviewer:

halifaxcook

Cooking Level: Professional

Reviewed: Dec. 29, 2011

These were flavorless...essentially blueberry filled blandness. I'm not sure why they have such good reviews. Typically, the ingredients are listed in order of use also...it could mix someone up if they didn't read twice.

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Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Dec. 24, 2011

These make a lovely thick batter. One little thing I did differently was to not completely fill up the milk measurement ad top it off with a little vanilla - we like vanilla in almost everything! :D This is my go-to recipe - they're not AMAAAZZZING but they are wonderful and easy to put together.

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Reviewer:

SerpentinaSolis

Cooking Level: Intermediate

Home Town: Platte, South Dakota, USA

Living In: Lisbon, Lisboa, Portugal

Reviewed: Dec. 10, 2011

these are exactly what i was looking for. fluffy, crumbly, and sweet. i doubled the recipe, so what happened to me might not be typical - the batter came out sort of like cookie dough instead of muffin batter, but i added 1 and 1/2 cups of milk and it was fine. they baked up perfectly and ill make these again and again

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