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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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Feb. 20, 2008

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. Note: I have made these several times and everyone gobbles them up. Just before the holidays I made these using white cornmeal they tasted just as good bu esthetically they were not as pleasing to the eye. I'll stick with yellow cornmeal.

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Maine Cook

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Reviewed: Feb. 5, 2008

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!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jan. 18, 2008

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

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 22, 2007

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.

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Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Jul. 28, 2007

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.

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 17, 2007

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.

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rileypi

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Reviewed: Jun. 30, 2007

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!!!

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artistwinnie

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Reviewed: Mar. 25, 2007

These were really good! We substituted regular flour with Bob's Red Mills Gluten Free Baking Flour, and instead of butter, I used applesauce. (My daughter cannot have milk or wheat)...They were sooo good. Just sweet enough. We also added cherries with the blueberries. We froze the remaining muffins for future use :) Very good!

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Aubrey

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Reviewed: Mar. 17, 2007

I liked this recipe and so did my fiance! I do have a couple suggestions, however. First,I would add a tablespoon or two more sugar. Second, I didn't have blueberries at the time so I substituted with raisins which worked well.

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Natasha

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 16, 2007

This recipe is a definate keeper. I made a batch last night and they are almost gone. Even my 2 year old liked them. The cornmeal is a nice added touch to them. I didn't have any blueberries on hand so I used fresh strawberries (cut up very small). And oh my god were they yummy. Will sure be making this again. Thanks for the great recipe!

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GOLDENKONA

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Reviewed: Mar. 12, 2007

AMAZING ... i dont bake at all. But these where wicked. i didnt change a thing and i wouldnt. i dont even really like corn meal. hmmm yummy

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lezah

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Reviewed: Dec. 8, 2006

This is a terrific recipe. I prefer fresh berries to the frozen and I sprinkle the top with turbinado sugar and ground cinnamon before putting them in the oven. Mmmmm! The only bad thing is that I ate them all in one sitting where I had originally intended on having them for breakfast the next day, and the day after.....

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Gracie Jean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Manhattan, New York, USA

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Reviewed: Dec. 3, 2006

Easy and not bad. I liked the texture that the cornmeal gave. I used frozen blueberries, so my muffins turned a blue-gray color, but I didn't mind. The muffins weren't very sweet, and I haven't yet decided if I like them that way or not. I will probably make these again because the blueberry flavor comes through nicely. I like other readers' ideas of adding orange zest or cinnamon for a multi-dimensional flavor.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2006

Great recipe - not too sweet. I love the cornmeal texture.

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Brina

Cooking Level: Expert

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Reviewed: Sep. 1, 2006

I thought these were just ok--probably would not make again.

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choirlady21

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 26, 2006

This was great. I added cinnamon and used frozen blueberries. My husband referred to these as blueberry cake and my 2 little ones couldn't get enough. Next time I will also add some orange zest for an extra kick.

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J&A_MAMA

Cooking Level: Expert

Home Town: Galloway Township, New Jersey, USA

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: Aug. 6, 2006

It has a nice texture and nice taste which I like the most is the cornmeal sensation inside my mouth. The only changes that I made is that I use dried blueberry instead of frozen & it was gooooood...

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Jul. 14, 2006

These turned out so good...we couldn't wait the whole 10 minutes to let them cool in the pan, we lasted 8 and then dug in. I used fresh blueberries, something I've never bought or cooked with until today, and I'm a novice muffin maker too...I can't wait to make these again, they are so good. They are pretty too, so I took a few pictures! My boyfriend gave these a 10 out of 5, he said they were that good.

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