Reviewed: Mar. 10, 2012

Made this exactly to the letter. Will not remake

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Sep. 5, 2011

This is a great alternative to traditional blueberry muffins. The cornmeal adds great texture and flavor without being too sweet. Made this several times and comes out perfect according to the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jerrijohnson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 19, 2011

These were awesome! Love the different texture the cornmeal adds. I sprinkled some cinnamon sugar on the tops, before cooking. It gave a great flavor, as wel as a slightly crunchy top. YUM!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KDA1114

Cooking Level: Intermediate

Home Town: Shelbyville, Kentucky, USA

Reviewed: Apr. 3, 2011

These turned out delicious! I used frozen blueberries that I had frozen last fall. They were moist and crumbly all at the same time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shana

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 9, 2011

YUM! Perfect. Moist and so good, I even used whole wheat flour and you couldn't tell. I tested these because I am going to make the teacher's birthday snack at my daughters nursery school. These were perfect, but I think I'll use reg. flour to make them more like reg. cupcake for the kids.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allimar

Cooking Level: Intermediate

Reviewed: Nov. 10, 2010

IMPORTANT: Make sure to use medium-ground cornmeal, not coarse-ground--course-ground is a little too grainy for muffins. That said, this is a really tasty recipe! I modified it to make it healthier: I replaced half of the butter with applesauce, and used half whole-wheat flour. The only problem I had was that the batter seemed rather dense, and I only got 10 smallish (but very dense and moist) muffins. For some reason, these muffins didn't rise very much. I don't know if that's because of my modifications, but they usually don't produce that effect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mylime

Reviewed: Oct. 29, 2010

I made the healthy version with the banana instead of butter and double the egg whites instead of one whole egg. They were delicious.....a hit with all ages!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sippley

Reviewed: Oct. 27, 2010

I changed some minor aspects of this recipe only to suit the way I normally bake - that is, using whole wheat flour for the all purpose and canola oil for the butter. I also chose dried blueberries (1/4 cup) as they yield much more flavor once baked into a muffin than do fresh or frozen berries. The cornmeal gave these muffins a pleasant texture and sweetness. The submitter suggests apples as an alternative to the blueberries, but with the hint of nutmeg, I found myself thinking this recipe would be really nice with pears as well. I would suggest 350 degrees for the baking temperature. Mine were done perfectly at 350 for 20 minutes and would have been much too 'well done' at 400.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Sep. 26, 2010

Big hit at our family brunch today. The family loves blueberry muffins and corn bread. Perfect combo. I too used applesauce instead of oil and whole wheat pastry flour instead of all purpose flour.

Was this review helpful? [ YES ]
0 users found this review helpful