Reviewed: Sep. 26, 2005

These muffins are terrific, the best ones I've ever made. No contest. They are nice and sweet, with a light, cakey texture and a yummy tang from the buttermilk. Very, very good. Mmmmmmmmmmm.

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RDANTONI

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Reviewed: Sep. 24, 2005

These are the best blueberry muffins ever! My whole family raves about them. I used the plain yogurt that comes with cream on top in place of buttermilk, and it worked splendidly.

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DAGNY_9

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Reviewed: Sep. 22, 2005

Yummy muffins.

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WEACAT

Home Town: Racine, Wisconsin, USA

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Reviewed: Sep. 22, 2005

This recipe was great! I also added about 1/3-1/2 of a cup extra bb.Enjoy!!

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DROT58

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Reviewed: Sep. 17, 2005

This was very easy to make..The flavor was ok..I was expecting much more..I have to agree with the others, they have the taste of store bought muffing..I also found that when the topping got hart, it made the muffin crumble..I am not sure if I would make these again..

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TRACY0126

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Reviewed: Sep. 16, 2005

I had high expectaions for these muffins based on prior reviews. They were not what I expected. The muffin was very buttery and cake-like as opposed to the tradional home made muffin. They seemed more like a grocery store bakery muffin. I still prefer good 'ol Betty Crocker from scratch.

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Lori E.

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Reviewed: Sep. 16, 2005

This is my favorite blueberry muffin recipe on this site. It's easy to make and delicious!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Sep. 12, 2005

Very good, moist muffins!

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Sep. 8, 2005

Fantastic recipe! I used bing cherries from a can, but with such a sweet batter next time I wil probably use pie cherries instead. I didnt have any buttermilk on hand, so I used the following substitution: 1 cup vanilla soymilk mixed with 1 3/4 tbsp cream of tarter set aside for 10 minutes then use the 1/2 cup as called for in the original recipe. (it was recommended to me to make 1 full cup for better consistency. Also, as previous reviewers, used regular margarine and reduced the salt to 1/8 tsp. YUMMY!!

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MELISSABEAR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Sep. 4, 2005

the muffins came out great! i followed everything on the recipe except i used i/2 cup of land o lakes margarine and i cut the salt down to about 1/8 tsp....they came out really good; the blueberries that i used were a little sour, but the muffins were still great. i had no problem with them sticking. i used paper cups and a non-stick pan and they fell right out. i also only baked them for about 25 minutes. this is a good blueberry muffin recipe!

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julieee

Living In: Clarksville, Tennessee, USA

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Reviewed: Aug. 29, 2005

great recipe, thanks

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BITTERSWEET7

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Reviewed: Aug. 27, 2005

These are actually BETTER the next day... and the next... ;)

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Aug. 25, 2005

Wonderful! These were positively wonderful muffins. I used 3/4 C. wheat flour, 1/4 cup wheat germ, and 1 C. All-purpose flour. This recipe definately lived up to its reputation from the reviews!! I made a batch today and my husband has already eaten most of it and requested more!

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OTTOS2

Cooking Level: Expert

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Reviewed: Aug. 21, 2005

This is going to be one of my staple recipes. I didn't have any milk, so I substituted 1/2 cup of vanilla lowfat yogurt for the milk and reduced the sugar to 1 cup. I also didn't follow the strange mixing instructions because that seemed like it would be overmixed. I did it the usual way: Cream together butter & sugar, add eggs and beat. Then add milk/yogurt. Mix together dry ingredients and blueberries, then combine the wet and dry. My muffins rose really nicely and look great.

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val3ntine

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Reviewed: Aug. 20, 2005

Easy and yummy, I added brown sugar instead of white for the topping

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NATTYFRED

Cooking Level: Intermediate

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Aug. 17, 2005

The were so simple yet so good. I am planning on making to enter in our county fair.

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STARBUCK69

Cooking Level: Expert

Living In: Ellensburg, Washington, USA

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Reviewed: Aug. 16, 2005

I was looking for a recipe for raspberry muffins, but didn't find a good one, so I tried this one, used then instead of blueberries and the muffins turned out really well, the best batch I've ever made! I will definitely try it with blueberries as well. Thanks for the great recipe, it definitely a keeper!

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TLENYA

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Reviewed: Aug. 16, 2005

Well, I gotta tell ya...these are very tasty indeed, but hideous to look at! Please tell me where I went wrong! I doubled the recipe (maybe that's it!) because I wanted to share with my new neighbors to welcome them to the neighborhood. But, had I approached them with these...things...they would have surely ran from me AND the mutant muffins! I ended up sticking them in my freezer to torture my husband with later. The recipe states baking time 30 minutes. I'm just lucky I checked them after 20 minutes or they would have burned to a crisp. Also, when I peeled the paper liners from them, chunks came out of the muffins where the blueberries stuck. Seriously, this is a very good recipe. I will take responsibility for the blunders...this time (good luck to the rest of you!). Concerning this particular recipe, a baker I obviously am not.

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dranny

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Reviewed: Aug. 15, 2005

Very good recipe!

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ccblaisdell

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Reviewed: Aug. 14, 2005

These were very good. I doubled the batch and made them with half applesauce and half whole-wheat pastry flour. I took them to a family campout and everyone liked them. I sprinkled raw can sugar on top of the them instead of white sugar. I didn't crush any of the blueberries either. I would proabably make these again!

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