Reviewed: Jan. 17, 2009

Delicious and very easy to make. They are very sweet, but we loved them. I guess you could omit the sugar on top reduce the sweetness

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Leslie C.

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 14, 2009

I have not complaints since that tasted SO GREAT.. I am going to try and substitute using some applesauce and cutting back on the sugar, they are very sweet. My husband says NO, he likes them just the way they are.

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denimblue

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Reviewed: Jan. 10, 2009

These ARE the best of the best blueberry muffins! And they aren't terribly fattening (6 weight watchers points each!) like most at coffee shops. I followed most of the directions except that I just made the batter, then stirred the berries into it and poured it into muffin cups. And I also didn't have any buttermilk, so I used a half cup of milk and one half tablespoon of lemon juice. I have made these three times, and they've always turned out perfect.

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Erin

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Reviewed: Jan. 9, 2009

WOW!! These are awesome! I've made them twice in three days and both times my family ate them that night then for breakfast. After that there were no more. I used strawberries in them and it was pretty good. They were frozen and think it would have looked better if they had been fresh. My mom wants me to try them and adapt to lemon poppy seed next.

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chefnine

Cooking Level: Intermediate

Living In: Milton, Florida, USA

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Reviewed: Dec. 3, 2008

The only problem I had was with my blueberries. My grandfather got some that weren't good and I didn't know so I used them and it made the whole muffin tasted pretty bad! But that was my own fault.

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Ashley

Cooking Level: Intermediate

Living In: Abilene, Texas, USA

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Reviewed: Nov. 23, 2008

Awesome! I added 1 tsp of grated orange peel and they were delicious.

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joanie

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Reviewed: Nov. 23, 2008

These were easy to make, but I feel like they are missing something. They are good, but a little bit bland.

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Krista

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

yum, i really loved these, as did the rest of my family! perfect energy snack for school, thank you for the recipe =]

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beacon-xx

Cooking Level: Beginning

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Reviewed: Oct. 14, 2008

These turned out great! I've made several times and love them.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

Great Recipe!!! I also made some additions. The first time, I added about 1/2 tsp of cinnamon and 1 tsp of pure vanilla extract....add as much as you like for personal preference. The 2nd time, I didn't have white sugar, so I used 1/4c of honey to blend with the egg and butter and a little bit of brown sugar (which if you're diabetic you can omit) plus, I added some Real Lemon juice - about 2 tblsp. In both cases, I used frozen blue berries, slightly thawed, which I believe allowed the muffins to remain moist and added 1/4 tsp of baking soda.

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Natalie

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Reviewed: Sep. 24, 2008

these muffins are REALLY good! I did some substitutions just because as I started making them I realized I was out of some things. I used frozen blueberries-coated them in flour, but didn't crush any-I was too lazy! I also only had one egg, so I added some applesauce. Otherwise I made as is. They were fabulous! BTW-my batter was not too thin and they rose up beautifully. The sprinke of sugar on top of the muffin does really make a huge difference. The only problem is-I am on a diet and this is not diet food and it is IMPOSSIBLE to eat just one!

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Aug. 31, 2008

Excellent taste and texture. I followed the recipe exactly, except I doubled the amount of blueberries.

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Mrs. Incredible

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Country Club Hills, Illinois, USA

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Reviewed: Aug. 25, 2008

These muffins turned out fantastic. Very soft and lots of blueberries. I got lots of compliments on them!

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BlueMou

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Reviewed: Aug. 23, 2008

It was Okay, not "the best", but it was good.

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Chunx

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

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Reviewed: Aug. 5, 2008

TEN STARS cause I love them and Hubby does too! I didn't and won't change a thing! Well, I may do the buttermilk replacement of milk and vinegar - but that's it!!! Thank you Lynnie!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jul. 27, 2008

We loved this recipe! Like others, I sprinkled the tops with cinnamon sugar. I had enough batter that my 12 muffin tins were filled right to the top and ended up spreading out quite a lot as they cooked. Regardless, they were delicious. It was nice to have a recipe that actually called for lots of blueberries. I will definitely make these again.

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Stincuzzi

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

The best muffins ever

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Ellie47

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Reviewed: Jul. 15, 2008

This recipe does not rise up like the muffins you see in bakeries. It also calls for far too many berries. I will not make this again.

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kendra5408

Cooking Level: Expert

Living In: Norfolk, Virginia, USA

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Reviewed: Jul. 10, 2008

These didn't turn out well for me at all. The batter seemed too thin and they didn't rise well. The flavor was ok, but I wouldn't make them again. I made them along with the Blueberry Cream Muffins for a side by side comparison and the Blueberry Cream Muffins were much better.

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SEY1

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

I dusted my blueberries with a little flour to prevent them from sinking to the bottom, but I guess I should have used more flour on them. Most of them sunk creating a soggy blueberry bottom. use 1/2 the blueberries next time. I also added 1 tsp of vanilla extract. I think I will The sugar crust was really good, though!

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