Reviewed: Oct. 1, 2009

Fantastic! I made the recipe as written and they are soo good! My 3 year old, very picky son loves these muffins! Having read the reviews that said the muffins don't stay fresh, I stored these in the fridge and reheated them in the microwave... fantastic!

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Lori

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 23, 2009

I had been looking for a blueberry cornmeal muffin recipe that would be as good as the one I had at an upscale hotel and this one is even better! I have made these many, many times now and have played around with the recipe too. Don't bother changing any of the ingredients, these are perfect and best tasting just the way the recipe is written. My husband has been the "judge" of all of my variations (using whole wheat flour, less sugar, etc...) and he has said the original is definitely the winner. I did take the advice of other reivewers and add a bit more brown sugar to the batter and since I love the crunch that the cornmeal provides I do add a bit more that the recipe calls for. I use fresh blueberries so no need to coat with flour. These are also so simple to mix up that you can make them in the morning for breakfast and have amazing tasting and hot muffins from the oven for breakfast. I have found that these are best eaten on the same day as baking. They don't stay fresh that long which is not a problem as they never make it past a day in our house anyway. I highly recommend making these muffins, you will not be disappointed!

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Hud

Cooking Level: Expert

Living In: Springfield, Illinois, USA

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Reviewed: Aug. 23, 2009

I made these with my son and we did one batch with blueberries and one with chopped up fresh strawberries. The strawberry ones were more popular but both were good. I did add more brown sugar 3/4 a cup. I did add a tsp of vanilla to the wet however. I found them a bit crumbly to get out of the pan even when i waited the 10 minutes but i also added more like 2 cups of fruit to each bunch so they were moister. Very good though! and freeze well too!

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acaisha

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Reviewed: Aug. 20, 2009

these were very good! I love the cornmeal texture and taste. Thanks!

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Vivienne

Cooking Level: Beginning

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Reviewed: Aug. 10, 2009

These were very good. I think a change in proportions could send them over the top. I plan to make them again with a little more milk (they were a tad dry), a little less butter (a touch too greasy, and I don't need the fat) and either more blueberries or more brown sugar to make them sweeter. Still, this is a very tasty recipe. Thanks!

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GreginNYC

Home Town: New York, New York, USA

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Reviewed: Apr. 23, 2009

Great recipe! I love making them for quick breakfasts.

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Erin

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Reviewed: Mar. 22, 2009

These are very good. I tried to recreate a muffin served by a local coffee shop. This version hits the spot. I like them because they're not too sweet, and the berries (I used a mix of frozen blueberries, raspberries and blackberries) give it the sweetness it needs. For a touch more sweetness, it would be good to sprinkle coarse sugar over the top before baking.

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mrs.madison

Home Town: Portland, Oregon, USA

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Reviewed: Mar. 18, 2009

This was my first time making muffins that didn't come out of a package and it's a real easy recipe and the muffins are awesome. They have a great moist buttery flavor and a nice little crunch from the cornmeal. My husband's really picky when it comes to muffins and he loved these.

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Maria

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Reviewed: Jan. 31, 2009

Simply wonderful! Loved the cornmeal. We went with the 3/4 cup suggestion. No other changes... It's a keeper for sure!

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SKPITNEY

Cooking Level: Intermediate

Home Town: Bath, Maine, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Dec. 8, 2008

These were very yummy and dredging the blueberries was definitely needed (which I did). I also followed the other reviewers' advice to increase the cornmeal to 3/4 of a cup. I replaced the wheat flour with a gluten-free mixture and it worked well. I also used oil instead of the melted butter and I used rice milk instead of cow's milk (which I made into "rice buttermilk" by adding vinegar). They turned out quite yummy!

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PRAIRIEMOMMY

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

Love blueberries and love the cornmeal. It didn't have that oomph but very enjoyable!

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JSkylar

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 29, 2008

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!

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tina w.

Cooking Level: Intermediate

Living In: Fraser, Michigan, USA

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Reviewed: Jul. 22, 2008

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

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Jackie S.

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Reviewed: Jul. 13, 2008

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.

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Sugarboo

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Reviewed: Jul. 6, 2008

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.

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Monica G.

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 4, 2008

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.

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Mincooks

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Reviewed: Jun. 11, 2008

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!

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Deep Dish

Cooking Level: Expert

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Reviewed: May 24, 2008

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!

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bwright

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 24, 2008

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?) :)

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AQUARIUS

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 3, 2008

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.

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