My whole family loved these! I went with the suggestion to use more blueberries and it was well worth it! I have made these a couple of times already and there are never leftovers!

These were tasty. They were very light,not dense and not to sweet. I ate three in one sitting. Yikes!

I have been baking for 30 years and I thought this recipe was awesome! I did change a few things to make it sugar-free. I omitted the brown sugar and used 1/3 cup of Sue Bee Honey and I teaspoon of Stevia powder. I also used unsalted butter, but added about 1/2 teaspoon of salt. I also used 1 3/4 cup of frozen blueberries that I had bought fresh at the supermarket and froze myself. The muffins still came out super sweet with a little bit of crunchy sweet edges. They tasted just like they were made with real sugar. The texture was also super nice. We ate them as soon as they came out of the oven, no need to wait for them to cool. They did not need any extra butter to put on them when they were done. You could serve these to royalty! Thanks for the great recipe! P.S. I am sure they are great following the recipe exactly. :-) I came back to say that after reading all the reviews, most of them say the muffins were not sweet enough using the original recipe. My muffins came out perfectly sweet, somewhere inbetween a muffin and a cupcake. The muffins did not grow much either, but they did look appetizing.

These are totally awesome! I didn't change a single thing in the recipe...no, really! LOL And that's rare for me. Perfectly light and delicious just as they are. My husband was very skeptical of corn muffins with his favorite fruit in them but I immediately had to make a second batch (originally only made 12.) Do make these! You'll love them! :D On edit: I did change one tiny thing. I forgot until I went to make the second batch. I swapped out 1 cup of whole fat plain yogurt for the milk and added 2 TBS. milk to moisten up just a tad more.

I made these recently and they came out great. I used canola oil and followed the advice to dredge the blueberries. That worked out very well. I also added some flax seed too.

Quite a good little recipe! Some quick mods I've developed over the 5 or so times I've made these:... 1)used buttermilk instead of plain milk... 2)reduce butter by 1/3... 3)in additon to blueberries, I added chopped frozen raspberries... 4)used whole wheat for half of the flour... They always turn out perfectly!

I took these to a communal meal, and EVERYONE raved about them. I had two dozen, and didn't take a single one home! delicious!

These muffins are very tasty! When I saw the ingredients, I thought it had way too much baking powder. But I followed the recipe because nobody seemed to be complaining about it when I looked through the reviews. Then I actually didn't taste of baking powder at all! It just made the muffins very fluffy (fluffier than muffins I usually make though). I used 3/4 cup all-purpose flour and 1/2 cup whole wheat flour instead of 1 1/4 cups all-purpose flour. I also added 1/4 cup ground flaxseed to make them a little bit healthier. It was good that I took some reviwers advice; dredge the blueberries separately first, then fold them at the end, after you mix dry ingredients and wet ingredients. My muffins turned to be beautiful (can you see my posted pics?) :)

I absolutely loved these! I just finished making them and had two with butter spread on them. They are definitely a treat, and just the additon of the cornmeal makes for a completely different taste. I baked them for 18 minutes and let them sit 10, as the directions stated, and they came out perfect! The only thing I might do differently next time I make them is save 1/4 cup of flour to dredge the berries seperately, and fold them in at the end, because this time all the batter turned blue instead of golden yellow.

Excellent. I started the recipe and realized, I had no milk in the fridge. I remembered I had powdered buttermilk and used it adding 4tbsp of it to the dry ingredients and 1 cup of water to the wet ingredients . I used frozen blueberries in this recipe. Before I added the wet ingredients to the dry. I took about 1/2 cup of the dry ingredients and used them to 'flour' the frozen blueberries. I added the 'floured blueberries as the last ingredient and just folded them in. They held their shape nicely. I put this in a 12x7 pan and baked. These didn't stay around long. I will make these again and again.

These are SO good, I would shout it from the rooftops! I made 6 jumbo muffins and the only changes I made were to increase the amount of cornmeal to 3/4 cup, use low fat buttermilk instead of milk and margarine for butter. Because of the size of the muffin pan, I baked for 25 minutes. They look like those huge muffins you get at the bakery. Mmm... perfection!

Outstanding! Great texture with the corn meal and a yummy sweetness with the blueberries. Will make again and again. Thank you!

I'm not really sure what to think of theese muffins. They do taste pretty good. I think next time I will not put the blueberries in until I've allready mixed the wet and dry ingridients. My muffins looked kind of blue. Also, 1 cupof blueberries was too much for me in this particular recipy. I might try them again with a few changes.

I can't rave enough about this recipe!!! It is absolutely fabulous. I have made it over and over all throughout blueberry season. I prefer these with one mashed banana added (but that's just me.) I also like 1 1/2 cups fresh blueberries. This makes three mini loaves. (I like them so well as loaves that I've never made them as "muffins".) I cook them an extra 5 minutes, and they come out perfectly. The flavor is delicious and the texture with the cornmeal is so unique! The most recent time I made this, I used half whole wheat flour and half white flour, and I also did 1/4 cup butter and 1/4 cup applesauce. I didn't notice any change in the flavor or consistency, and I'm glad that I can make them a little bit healthier.

Great muffins! I used half spelt flour & half white. I sprinkled a light layer of white sugar on the tops before putting the muffin tin in the oven, and I'm glad I did because it added a nice sweetness to a muffin that isn't overly sweet itself.

It seems to be under baked if you keep them in the oven for only 20 mins. I kept them in there for an extra 10 mins after I turned off the oven. They turned out to be delicious, but not the greatest looking muffins.... My husband loves them. ATE 3 immediately out of the oven!!!