Reviewed: Feb. 3, 2012

My family eats these muffins as fast as I can make them. They are just wonderful.

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Reviewed: Jan. 11, 2012

I followed the recipe almost exactly, I did add a teaspoon of vanilla, and extra blueberries. I didn't smash up any blueberries for the recipe, mine were frozen when I put them in the batter. They turned out great, very tasty. I liked how the outside was crunchy when they cooled. Nothing worse than a mushy muffin.

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High Street Connie

Cooking Level: Intermediate

Home Town: Forked River, New Jersey, USA

Living In: Jackson, New Jersey, USA

Reviewed: Jan. 2, 2012

giving 4 stars since I altered recipe -- cut sugar to 1 cup; cut butter in half; increased buttermilk to 1 cup; used 2 cups blueberries total and added 1 teaspoon vanilla ... yum. Be sure to fill muffin cups as much as possible.

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Vicki

Reviewed: Dec. 27, 2011

My family loves these muffins. They are undoubtebly the very best muffins ever!

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Jubillee

Reviewed: Nov. 26, 2011

These are the Best of the Best by far!! I've tried several different highly rated recipes and something was lacking in every one except this one. These are a good as they get people! I make them at least once a week and add a yummy cinnamon crumb topping before baking. Delicious!!

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hb3458

Reviewed: Nov. 4, 2011

Very good recipe. I cut the sugar down to 1 cup, and added 1/4 orange just. Also added 2 tsp. of orange zest in with the blueberries...it is an awesome addition. I'll be making these again! Loved the smashed blueberries.

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Aczidraindrop

Reviewed: Oct. 31, 2011

My family loves these muffins! they really are the best of the best!

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Katie Grinnell

Reviewed: Oct. 27, 2011

These really are the BEST Blueberry Muffins. The sugar crusty top is delicious. Great with a cup of tea!

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deebunks

Reviewed: Sep. 17, 2011

Muffins turned out great, I added 1 tsp vanilla with the eggs and used frozen blueberries. Very moist, amlost like a blueberry cake! whole family loves them (even my picky 4 year old! lol)

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Momma Mia!

Cooking Level: Expert

Reviewed: Sep. 2, 2011

Very yummy & easy to make! I made a few changes due to practical reasons. I skipped salt because I was using semi-salted butter. I didn't have buttermilk, so I used one small peach yogurt, which was a little less than 1/2 cup, so I added milk to make it 1/2 cup. I didn't dust blueberries with flour because they were really well strained and almost dry, and they stayed well suspended. I had some leftover cream cheese, so instead of sprinkling with sugar, I mixed the cream cheese with white sugar & milk into yogurt consistency and put a spoonful on each. The batter was really thick, so I was worried it might not turn out well, but they came out with perfectly round tops and didn't even crack much. The cream cheese topping made for a very moist and slightly sweeter top.

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