Reviewed: Jul. 12, 2009

I loved the flavor of these muffins! The tops turned out flatter than I'd like. Make sure you put plenty of non-stick spray on the tops of the muffin pans so they don't stick!

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originalgripgirl

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Reviewed: Jul. 11, 2009

really good one! thanks for sharing.

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MamaLovesThem

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Reviewed: Jul. 6, 2009

This is one of the best muffin recipes I have tried, and my husband is a muffin addict!

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Sharon

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Reviewed: Jul. 2, 2009

amazing recipe as is. Didn't change, except to sprinkle with raw sugar.....loved the blueberries in flour....great idea

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jthamster

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Reviewed: Jun. 24, 2009

Perfect & delicious!

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icesx

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 12, 2009

These blueberry muffins are fantastic! i make it every time i have blueberries at my home. My family just loves this recipe~

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Blubberpoo

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Reviewed: Jun. 1, 2009

I followed this recipe exactly, and thought they were very good. I just thought they missing a little something.

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Julie

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: May 14, 2009

I would give this recipe a "0" if I could. It was the worst recipe I've ever tried. I was skeptical when the recipe called for 2 whole cups of flour, only a half cup of milk, and no oil. My suspicions were right. These muffins came out dry and course. They were inedible. Awful! It ruined my evening.

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Sheriff

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Reviewed: May 11, 2009

They are just so good. The best I have every had and I am 69 years young.

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Kenneth

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Reviewed: Apr. 7, 2009

They came out beautifully! I used almost all whole wheat flour. I don't know if it was because of the change in flour or not, but mine were done in 25 minutes. Thanks for the recipe!

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racedavies

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 3, 2009

Added Vanilla, and used Raw sugar for the top, which adds texture to the muffin.

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xoxoheather

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Reviewed: Mar. 11, 2009

Taste great, but like others have said, they had a flat top and were difficult to remove from tins. Stuck to paper liners too. In my opinion this recipe has too much butter - applesauce substituted for 1/2 the butter might be nice. Taste is rich and sweet though.

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J.Kirby's fav's

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Reviewed: Feb. 28, 2009

I used salted butter (1/3 cup), 3/4 cup sugar, 1/3 cup buttermilk and 1/3 cup low fat vanilla yogurt (also omitted the sugar top). Muffins rose nicely and are not sweet. Would add some lemon zest next time for extra flavour.

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We love to cook

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Reviewed: Feb. 27, 2009

Excellent recipe, moist and flavorful. Thank you!

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Andieone1

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Reviewed: Feb. 24, 2009

This absolutely lives up to its name.--BEST of The Best!-- I am a bluberry muffin fanatic and THIS recipe is the very best I have ever had/made! They stay moist the next day too! They didn't last long! Now they are all gone! And my tummy feels very full! YUM!

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MaryG

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Reviewed: Feb. 20, 2009

Sorry, but I like my muffins a little "heartier," and these looked somewhat anemic coming out of the oven. Next time I'll try incorporating tried and true ingredients; replacing 3/4 of the white flour with whole wheat for baking, replacing the buttermilk with orange juice or pureed corn, and adding more blueberries. A nice topping is made by combining butter, flour, wheat germ and turibano raw sugar pearls (small pearl), topping the muffins and baking until browned and slightly crunchy.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Feb. 19, 2009

THESE BLUEBERRY MUFFINS ARE FANTASTIC!!!I just made these blueberry muffins for my husband for a snack while he is practicing for the racing season. I have tried other recipes and they never turned out the way I like them. I did everything in the recipe that it called for except I grated some lemon to the batter other then that I left it alone. When they came out me and my daughter tried them and my daughter love them. They are the best. I will be sure to use this recipe from now on. Thanks for the recipe.

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