Reviewed: Sep. 4, 2009

These muffins are great. I've made a couple of different blueberry corn muffin recipes, and this was just what I wanted. The corn flavor isn't overpowering, and the amount of blueberries called for is perfect. Also, the vanilla adds the depth of flavor that I was looking for in these muffins, and they're very moist. Thanks for the recipe!

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Peace69

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Reviewed: Oct. 8, 2008

Very very good. We loved how different they were with the blueberries. My hubby actually requested these again this morning before he left for work. I don't have blueberries on hand but I do have raspberries and am thinking about trying it with those.

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Jan. 28, 2008

Initial reaction from the kids (before eating) was something like, "do I have to eat them?". They all disappeared very quickly though. I used buttermilk powder (worked great) and dehydrated blueberries (not as great)

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Sgt. deitrich

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Reviewed: May 18, 2007

Little too dry for me.

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FleaHopGal

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Reviewed: Aug. 14, 2006

These are the best corn muffins I have ever made!!! I substituted the white sugar for splenda, added an extra egg, and soaked the cornmeal in the buttermilk as I prepared the other ingredients. (Alternate incorporating the egg mixture and buttermilk mixture into the dry ingredients). Don't bake them for more than 20 mins... They turned out very tender and not too sweet!!! Thanks! :)

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Artymuffin

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Dec. 7, 2005

I used a box of Jiffy Corn Bread and about a cup of fresh blueberries. They were delicious. Thank you!!!!

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mama2chix

Cooking Level: Expert

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Reviewed: Nov. 17, 2005

Very moist and tender, not too sweet.

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Jenifer

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Reviewed: Aug. 27, 2004

An easy recipe to do with children. Good, but a little dry. Best warm with lots of butter or jam.

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MOMBUN

Cooking Level: Expert

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Reviewed: Jan. 20, 2004

Just not my thing.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: May 18, 2002

Very tasty and not overly sweet. I used thawed and drained blueberries. Texture very good. Moist but not mushy. I cooled them upside down in case they would be prone to breaking but the cornmeal held its shape without crumbling. Still good the next day. I can see why they are Melissa's favorite. I will definitely make this recipe often!

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