The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 19, 2009
DELCIOUS!!! VERY GOOD
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 8, 2009
Tasty! I used 1c. flour & 1c. whole wheat flour & substituted with soy margarine since my daughter has a milk allergy. They turned out wonderful. Next time I will try to bake w/o the paper muffin cups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 10, 2009
Ahh! I love blueberry muffins! I have not yet made this but i plan on it soon. I just wanted to write a comment back to MIXEMYTH. My brother is alergic to milk, so thats why I looked up this recipe. Margarine may contain whey, but it has never affected my brother who is not lacose intolerant. We have been consuming margarine all my life because we cant keep use butter when we cook. Margerine is fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 7, 2009
Great recipe, substitute the soy with goat milk and earth balance which is made with soy versus margarine.
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Living In: Watertown, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 4, 2008
I thought this recipe was good. I used freshly picked Huckleberries from the farmers Market instead of blueberries. The one thing I noticed on this recipe was that it forgot to mention when to add the vanilla and lime juice. I just added it after the eggs. Other than that it tasted wonderful and it didn't hurt my tummy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 15, 2008
These turned out really well. The tip to coat the blueberries in flour really worked. I had less blue tinting in the muffins, and they ended up being really tasty and moist.
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Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 10, 2008
We just discovered our daughter is lactose intolerant. I was looking for a blueberry muffin recipe that she could enjoy. This recipe was really good. If you are concerned about the lactose, just substitute natural applesauce for the margarine. I always do this in recipes that call for butter, margarine or oil. Then you can also cut a bit of the sugar as the applesauce adds natural sugar. My daughter's only complaint was too many blueberries-I may have thrown a couple extra in! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 1, 2008
I made these for my lactose intolerant mother and she accused me of giving her "regular" blueberry muffins - she said they were even better than regular muffins! I used a sugar substitute - xylitol.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 9, 2008
Really yummy, lime juice gives a nice twang! I used mixed berries and made bigger muffins so my batch made 12 instead of 18, still 25 minutes. Will definitely make again. Thanks for sharing.
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mia

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 17, 2008
These muffins were sooo yummy! Thank you for the recipe, this one is defiantly a keeper. I was nervous about using the lime juice but I kept to the recipe and I would not change a thing. Though, the directions did forget to mention to add the vanilla and lime. :) Also, in response to another reviewer, the writer of this recipe did say to check your margarine because some contain milk products. I used Earth’s Balance, which worked great.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 21, 2007
I used this recipe as a base to tweak to suit my family's needs. It was an excellent base recipe and I think it is unfortunate that people think that there are not dairy/lactose free margarines on the market. There are many margarines that work for lactose sensitive and dairy allergic people - we use Earth's Balance with excellent results.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 26, 2007
This is my very favorite blueberry muffin recipe. I do make some variations, though. I use rice milk instead of soy milk, and I eliminate the lime juice and instead add an extra 1/2 tablespoon of vanilla. I also decrease the sugar to 2/3 cup because i cut the sugar in pretty much everything I bake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 3, 2006
This is a great receipe. I used nucoa brand margarine which is lactose free and Lactaid milk which still worked great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 22, 2006
Great recipe... I substituted honey for sugar 2/3c... these turned out super!! Thanks for the recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 20, 2005
This recipe is not really lactose free. Margarine generally contains whey (a diary product) and sometimes other dairy products. If you suggest soybean margarine from Willow Run, that would work or even subsitute the margarine with canola oil.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 14, 2005
I have not made this yet...but wanted to comment on the last review. The author of the recipe did say to check your margarine for milk products. There are margarines available with no milk products...I know because I buy them. They do not cause any milk problems. I can't wait to try this recipe!! :)
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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 30, 2005
This is not a lactose-free recipe and should be removed or changed before it hurts someone. Margarine contains whey, which is milk sugar and milk protein, and can place the lactose-intolerant in extreme pain. You might substitute olive oil or another cooking oil in it's place, that would make it lactose free. I give it one star for the inaccuracy of making the very first ingredient a lactose containing product.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 5, 2005
it taste like it has real milk!
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