Reviewed: Oct. 9, 2011

I don't out a lot of stars often. But I totally enjoyed these. I used frozen blueberries and coated them in a liitle flour so they wouldn't sink. Kids thought they were 9out of 10 stars. Very moist and flavorfull

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Skm123

Reviewed: Aug. 10, 2011

I've made these for all sorts of events - everyone likes them and they're easy to make. I substituted buttermilk for 1/2 cup melted butter and 1/2 cup milk, and they were absolutely delish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mcavoylove21

Home Town: Boston, Massachusetts, USA

Reviewed: Oct. 15, 2010

These were good but just a bit on the bland side. Maybe a little bit of cinnamon would have done the trick?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

loewen.r@gmail.com

Reviewed: Aug. 9, 2010

This recipe was really good! We have to eat gluten free so I did have to modify it for our needs. Instead of all-purpose flour, I used 1/4 Cup buckwheat flour, 1/4 Cup sweet white sorghum flour and 3/4 Cup brown rice flour. Plus, I had more blueberries on hand, so I added an extra 1/2 Cup over what the recipe called for. These were perfect for us!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Peace69

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sgt. deitrich

Reviewed: May 18, 2007

Little too dry for me.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

FleaHopGal

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! :)

Was this review helpful? [ YES ]
6 users found this review helpful