Reviewed: Sep. 17, 2006

very good muffins. I added some lemon extract and increased the buttermilk a little, and they were soft and fragrant. I also used frozen berries and it worked well.

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Elisa B.

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Reviewed: Sep. 11, 2006

These were really good. Did some variations with cranberries and chocolate chips. Light, fluffy. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 11, 2006

Buttermilk definitely makes all the difference. Best blueberry muffin I've ever had.

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Chelsea

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 6, 2006

I have tried so many Blueberry Muffin recipes and I finally found the BEST muffin recipe ever! I'm going to try different fruits in them. Thank you for this recipe!

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Pamela Rieck

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Reviewed: Aug. 31, 2006

Wow, so good, and the batter was so good too, i couldn't help eating it :p i used this recipe to make banana cheesecake muffins, and it's perfect. Oh, the only thing is that i made a mistake, i used melted butter. Thank you so much !

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Elodie~boulangerie

Cooking Level: Expert

Home Town: Bonifacio, Corse, France

Living In: Perpignan, Languedoc-Roussillon, France

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Reviewed: Aug. 26, 2006

Amazing! These are light, fluffy, and with just the right touch of blueberry sweetness. Better than restaurants.

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Emily

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Living In: La Habra, California, USA

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Reviewed: Aug. 25, 2006

I followed the recipe exactly and they turned out dry and lacking flavor...not a hit in our house.

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TXGIRLSX3

Cooking Level: Expert

Home Town: Friendswood, Texas, USA

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Reviewed: Aug. 22, 2006

these were very good! We ate these for breakfast and they were a hit!

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Michelle

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 16, 2006

This is my preferred muffin recipe these days - I cheat and use frozen berries though. I don't always use blueberries, a bag of frozen summer fruits tastes amazing too.

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EZEKIELEDGEWORTH

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Cambridge, Cambridgeshire, England, U.K.

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Reviewed: Aug. 4, 2006

Muffins tasted pretty good, but were more like cake and less like muffins. They didn't rise at all, and the outside was a tough unless warmed. I didn't sprinkle the sugar on top, and the sweetness was fine. I also used a little less than 1 pint of blueberries.

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SROSE2710

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Reviewed: Aug. 4, 2006

The batter for this recipe comes out like cake batter; velvety smooth & fingerlicking good! The muffins are fantastic!! I made some to take to work today, but 1/2 the batch didn't survive my home. :)

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Mare

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Reviewed: Jul. 28, 2006

This was the first time that I tried to make blueberry muffins and they turned out really good.

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cook73

Cooking Level: Intermediate

Living In: Zabbar, Malta Island, Malta

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Reviewed: Jul. 21, 2006

I agree, these ARE the best!! My modifications; no buttermilk on hand so subbed regular 1% milk with a sqeeze of lemon juice in it, did not crush berries, added 1/2 teaspoon vanilla, 1/4 teaspoon lemon zest, and sprinkled raw turbinado sugar on the top instead of white sugar. I'm don't have a huge sweet tooth yet I kept coming back to these taking a small piece of a muffin - before I knew it the muffin had disappeared b4 my eyes!!

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PYTNPLACE

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jul. 16, 2006

Easy recipe. I followed it exactly and I'm happy with the results. This recipe produces a basic blueberry muffin that is not too sweet. You can definitely tell these are homemade because they don't have that greasy, oily taste that is common in storebought muffins. I enjoyed eating mine warm with a little butter... butter makes everything better! I baked mine for 20 mins and they came out perfectly golden. Recipe met my expectations, in the future I may add a brown sugar/cinnamon/streusel-type topping.

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DELKEE

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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Reviewed: Jul. 16, 2006

Very yummy and easy to make.

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MEGAN26

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Reviewed: Jul. 15, 2006

OMG!!! I went into this recipe with the usual "it's a muffin how bad can it be" attitude and let me tell ya...I cook alot so my house smells good most of the time but NEVER-EVER this good.And these are great.LOADED with berries,super moist,sweet yet not overly.I can see why you need the liners though...don't skip that part.I only wish I would've had the liners for my jumbo tray,as I personally dont think regular muffins are as pretty on the plate as jumbo.5 stars though-all over the board.

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Jul. 10, 2006

This is a good recipe, but something is missing. I think I will add fresh lemon zest next time. Very moist muffin.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jul. 9, 2006

absolutely delectable, tender. Mixed gently w/ rubber spatula (after creaming butter, sugar), used 1 C sugar, used the really big muffin tin (6 muffins). Perfect. Just like the old Jordan Marsh muffins.

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CLUCK007

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Reviewed: Jul. 8, 2006

Delicious, but more like blueberry cupcakes.

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Reviewer:

SullivanDH

Cooking Level: Intermediate

Home Town: Draper, Utah, USA

Living In: Heber City, Utah, USA

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Reviewed: Jul. 4, 2006

These are the best blueberry muffins I have ever made and believe me I have tried many recipes. The buttermilk in these taste so great. I made 8 jumbo muffins and smashed almost half of the blueberries. Got wonderful reviews from overnight guests. No need to search for a better blueberry muffin recipe.

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