Reviewed: May 7, 2007

Very good. Mine made more than 12. No need to add the sugar on top.

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Reviewed: May 1, 2007

These are great. I've only made them with strawberries (used fresh) and they are delicious. I'm anxious to try the blueberries. Other than the fruit, did not change anything.

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DEEREMEL

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Reviewed: Apr. 29, 2007

This is by far THE BEST blueberry muffin I have EVER had!! Made it exactly by the recipe and they were not only picture perfect, but taste and texture perfect, too! Thanks for sharing!

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Catherine

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Reviewed: Apr. 24, 2007

perfect as is used frozen blueberries and was wonderful i will try other fruits too! Thanks

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LILBUNNYBIGFOOT

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 20, 2007

Just made these and they are good. Moist and sweet. I have to admit that they don't knock my socks off or anything. I would use the coarse sugar on top of the muffins if you can get it because it gives it a crunchy sweetness that regular granulated sugar cannot.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

I needed a recipe to use up the leftover buttermilk I had in my fridge and these fit the bill nicely! Used frozen blueberries (tossed w/ flour) w/ no problems at all!

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DEANISUE

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Reviewed: Mar. 15, 2007

Great tasting muffin, except it has way too much blueberries for our taste. I did use some suggestions from other reviewers: I added 1 tsp vanilla, added lemon zest, and I used reg butter and then a little less salt. I also used 3/4 cup whole wheat flour, 1/4 cup milled flax seed, and 1 cup white flour instead of 2 cups white flour. I would do all of that again. I used tin foil cup liners - made 12 twelve muffins and baked them 25 minutes. My family made me promise to never make these again unless I used half the amount of blueberries, or replaced them with chocolate chips! I think these were best the next day, and even two days later! So the good news is, this is a great make ahead muffin!

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BECKIECROCKER

Cooking Level: Intermediate

Home Town: Mcclusky, North Dakota, USA

Living In: Bismarck, North Dakota, USA

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Reviewed: Mar. 6, 2007

Oh my goodness - go ahead and make these, you won't be sorry! They are perfectly sweet, moist and light - and very easy to make. I used frozen blueberries (1-1/2 c)and they came out perfect! Thank you for the recipe! Off to have another!

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yummiestogo

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2007

these really are the best, better than any bakery!

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The Lullaby League

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

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Reviewed: Feb. 20, 2007

These were great! I have been looking for the perfect blueberry muffin recipe for a long time... and now my search has ended. I thought at first they weren't that good - but once they had cooled they were absolutely delicous. The whole family loved them and they were gone in minutes.

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Lian W

Living In: Hamilton, Waikato, New Zealand

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Reviewed: Feb. 9, 2007

These blueberry muffins are great! They are moist and the tops are crunchy! I use fresh picked blueberries and they fill the whole muffin!

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RANEO527

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

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Reviewed: Feb. 8, 2007

Very good, my son is a blueberry lover he could'nt get enough of these, very moist and fresh tasting

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Julie B.

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Boise, Idaho, USA

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Reviewed: Feb. 5, 2007

Everyone loved these muffins! Cakey, soft, and crusty they are irrestible. Thank you. I did not have buttermilk so substituted half and half with a tablespoon of white vinegar and let it set while I measured and made the batter. It worked perfectly. I also had to use frozen blueberries, thawed, drained, and patted gently dry with a paper towel. I followed the directions as for the fresh berries and that worked wonderfully, too. I made the batch for six muffins and ended up with nine so I guess I didn't fill the cups enough so the baking time was only 25 minutes . Next time I will fill the cups up 2/3 instead of 1/2. . . great food treat. :-)

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Gran

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Reviewed: Jan. 30, 2007

I followed the recipe true to form and no adjustments were needed. I've been baking these muffins for over two years now and they have become our families "blueberry muffin" recipe to hand down from generation to generation. Thanks for sharing your recipe.

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Rachanee

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

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Reviewed: Jan. 25, 2007

A very good muffin! You have to use the buttermilk to get that nice fluffy texture though. These are very popular in our house! :) Will be making them again!

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Angi

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jan. 10, 2007

simple to make and very nice and moist. I only had frozen blueberries but I just adjusted the weight a bit and they turned out fine.

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dcull

Cooking Level: Intermediate

Home Town: ???, Essex, England, U.K.

Living In: Tiptree, Essex, England, U.K.

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Reviewed: Jan. 5, 2007

This is a great recipe! I was looking for a new muffin recipe and this one is a keeper! They are tender, flavorful and moist. Thanks!

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punkydoodle

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Reviewed: Dec. 3, 2006

VERY GOOD

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volgamore

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Reviewed: Nov. 12, 2006

i agree these are a little like cake; but who cares, they're awesome. the simple sprinkling of sugar on the top is fantastic, since i always get boos from my boys about "strudel" toppings. u had to use a bit less blueberries, but next time i will use the recommended amount. i really suggest trying these. thanks for the recipe!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 1, 2006

I'm not a huge blueberry fan but I thought these muffins were WONDERFUL! They were so soft and moist. They melt in your mouth. So good! I'm a fan of lots of different muffin textures, including the more "cakey" kind (which is how I'd describe these), I thought they were perfect. I made a second batch with chocolate chips in and they were gone twice as fast.

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