Thank you so much for this recipe. As other's suggested I increased the amount of blueberries and that's the only adjustment I made. I wasn't sure whether to use the egg whites at room temperature or cold. Mine were cold and they folded into the mixture very well. The muffins had a nice rise and in fact looked very much like your picture. My blueberries were the large wild variety I had frozen in the summer. These muffins were delicious and I'll definitely make them again.

I was skeptical about blueberries in cornbread, but these are really good. I took one of the other reviewers' suggestions and added more blueberries, pushing a few into the tops of each one after I poured them into the cups. It gave them a pretty finish and the blueberries added just enough sweetness. Mine were more dense than I expected, but I don't think I got all the volume I could have out of the egg whites. I'll definitely make these again.

Our family loved this recipe. I'm not sure how to avoid having purple muffins when using frozen blueberries, but they were a hit in spite of (or perhaps because of) the color.

I've been trying to replicate a local bakery's blueberry cornmeal muffins for ages. This recipe is probably the closest I've come - but it's still not very close. They rose up and looked nice, but were a lot denser than I like muffins to be (even when I put less batter in the cups). And, though the cornmeal provides an interesting taste (and texture) they were still very bland, especially right out of the oven. The next morning, the flavors had blended and they tasted better - but by the next evening, the taste of the cornmeal had completely overpowered the blueberries; I think they're best if you can eat them between 12 and 24 hours after baking... It's not a bad recipe, though. It occurred to me as I was mixing that this combination of ingredients might taste good sweetened with honey (rather than sugar); I might try that next time and see if it improves.

GREAT MUFFINS!!!! Did not change anything. This will be my new "Blueberry Cornmeal Muffin" recipe. Thank you so much.

This was a super easy recipe!! The muffins tasted really good, but next time I will add more berries. I used frozen mixed berries - I'll probably add another 1/2-1 cup.

These have a lovely, homemade taste. Not too sweet and very blueberryish. I found, however, that they did not rise very well for me. Kind of flat; definitely did not have to stop at the 2/3-full mark with the batter. It could be that I used a cupcake pan, vs. a muffin pan. I also live at high altitude. Also, unlike the picture, my muffins came out purple/gray--could that I used frozen wild blueberries that maybe fell apart easier or were juicier than the regular, larger kind.