The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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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Photo by Anglica

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 9, 2008
I made these muffins with my 4 year old and her friend and they loved them. For a kid size twist, I used mini cupcake wrappers and cut the recipe in half. It made about 18 mini muffins. They came out too cute. They really enjoyed making them and the recipe was super simple. I usually shy away from making muffins, however this recipe is a keeper. It's so nice to make your own fresh muffins, instead of buying those terrible tasting store ones. Thanks!
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Photo by Jazz

Cooking Level: Intermediate

Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 6, 2008
Very good muffins! Husband had to "test" three before he could give me the thumbs up, although I think his mind was made up after the first bite. Followed recipe exactly except added 1 tsp vanilla, and did the vinegar in milk thing in place of actual buttermilk. These were very moist, just the right amount of sweetness and a beautiful, fine texture. They do remind me a bit of the old Jordan Marsh Blueberry Muffins we used to get, not exactly, but pretty close, and those were heaven in a muffin cup. Only improvement would be to use fresh Maine blueberries when I get my hands on some this summer! Even without them, this is one good recipe!
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: May 28, 2008
WOW just the right sweetness with a nice texture. Not to crumbly. I used cinnamon and sugar on top. I will be using this recipe again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 28, 2008
The best blueberry muffins I've ever made and I've tried many recipes. I found the texture to be very pleasant and the taste is wonderful. Only change made was sprinkling the top with cinammon sugar instead of plain sugar.
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Cooking Level: Expert

Home Town: Parlin, New Jersey, USA
Living In: Bear, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 24, 2008
So Good! and came out picture perfect. I preferred these so much more than the "To Die for Blueberry Muffins". The sugar on top adds just the right amount of sweetness. I followed the recipe, except added regular milk instead of buttermilk. Came out perfect!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 6, 2008
Oh my goodness, what a treat to have these muffins. We ran out of treats and I decided to make these after dinner. They are simple to make and delicious. Mine actually had a crispy crust around the top and are really soft and moist inside, so good. I actually doubled the batch and I didn't have buttermilk on hand so used just milk and that worked out just fine. I also used frozen blueberries, I put a paper towel on a plate and defrosted them in the microwave first. I will make these again and again. Thanks for the recipe!
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Photo by mommyof4

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 6, 2008
I used whole wheat flour rather than all purpose and it turned out great.
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Photo by NGERLAND

Cooking Level: Intermediate

Home Town: Katy, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 10, 2008
I was ready for these to blow my mind. They were good, but not mind blowing. Maybe I've just been fooled by fake blueberry muffins my whole life. I was expecting them to be sweeter, but blueberries aren't exactly the sweetest berry, are they? If you love them though, you'll probably love these muffins.
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Photo by Katie

Cooking Level: Intermediate

Living In: Salina, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 7, 2008
Really like these. Great for picnics!
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316

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2008
I made this recipe exactly as it was submitted. These were the best blueberry muffins I have ever had!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2008
These muffins are absolutely delicious! Light and fluffy and the flavors are clean enough so that you can taste the butter and blueberries - perfect. I added a bit of cinnamon to the dough (1/2 tsp) and also a sprinkle to the sugar on top because blueberries and cinnamon are so nice together. An excellent recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 29, 2008
These are perfect! I now use this recipe as a base for any type of muffin. Our other favorites are: Mexican Chocolate Muffins: replace 1/4 cup flour with cocoa, add 3/4 tsp cinnamon and replace blueberries with 1 cup choc. chips. Apple Cinnamon Muffins: Replace 1/2 cup flour with quick cooking oats, replace blueberries with 1 3/4 med. diced, tart apples + 1/4 cup applesauce, replace 1/2 c sugar with brown sugar, add 1 tsp cinnamon and 1/2 tsp cloves. Top with a simple strussel if desired.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 25, 2008
Far too sweet for my taste. Much more like a cake than the muffin I was looking for.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 18, 2008
I had trouble creaming the butter and sugar together, sugar just kept flying everywhere. I ended up first using my pastery cutter to chop the butter up fine. I made them in a small pan so I got 18 muffins, my husband gives them 5 stars he ate 12 in two days.
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Photo by Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 9, 2008
These muffins not only tasted delicious, but looked wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 29, 2008
This recipe is GREAT!! I only had half the blueberries so I crushed half and left the other half whole. I also used regular milk with a splash of lemon juice instead of the buttermilk. My husband said that the muffins were the best I've ever made!!! I will make this again and again!
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 27, 2008
I really didn't like this recipe. Too much batter for 12 average size muffin cups, it was too sweet, fell apart too easily, and ended up too flat. No muffins I've ever eaten have been made with butter... always oil. These are too much like cake. I won't be trying this recipe again. :/
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Photo by Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 20, 2008
Loved this recipe and so did everyone that tried them. The only thing bad I can think of to say about them is that I found them abit on the dry side.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 19, 2008
These are so yummy!!! I picked up blueberries at the store because they were on sale. Then I didn't know what to do with them so I looked at allrecipes.com. I seen this recipe and I just had to try them. Boy are they yummy! I substituded the buttermilk for milk with lemon juice and let set for 30 min. I also used sugar in the raw on the top for a more crunchy topping!!!
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