Reviewed: Jun. 20, 2006

Once again Shelley you have out done yourself!! (See her Banana Banana Bread recipe.) The little bit of crunch and the light corn meal taste are wonderful! I used fresh blueberries, a heaping cup. If you use fresh dry berries tossed in the dry mixture you will avoid the "purple muffin" syndrome.

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Cookin4Six!

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Birch Bay, Washington, USA

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Reviewed: Jun. 14, 2006

Served these at a meeting and got rave reviews! I thought the cornmeal added a nice crunch to the muffins that regular blueberry muffins lacks. Thanks for the recipe!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Mar. 7, 2006

An interesting textured change from typical blueberry muffin recipes. I loved the crunch these muffins had right out of the oven. I made this recipe as a side to the lentil-apricot soup also on this website, and it paired nicely. I'll make these muffins again. Thanks!:)

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Jan. 20, 2006

These were fabulous, really tastey. Only thing I would mention is that my muffins stuck to the paper muffin liners. I'll definitely make these again, but will use a greased muffin pan next time. Thanks for the recipe.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 29, 2005

Overall quite good, but next time I will substitute applesauce for half of the butter--their a little oily.

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cookiedough99

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 4, 2005

I thought these were so good and so easy. I used buttermilk and frozen mixed berries. I also didn't need to bake them the full 20 minutes. They came out beautifully golden and were so tasty.

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SHASIE

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Reviewed: Aug. 31, 2005

These were good. A change from the regular blueberry muffins. The cornmeal really added something to the muffins

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2005

These were pretty good! I liked the crunchiness that the cornmeal added. I followed the recipe exactly, with the exception of adding extra fresh blueberries (approximately 2 cups total).

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CRYSTALSHOE

Cooking Level: Expert

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Reviewed: Feb. 12, 2005

these didn't have nearly as much cornmeal in them as i would have liked. you could hardly taste it. I'll be looking for a different recipe.

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hungrygirl

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 5, 2004

Eh, these were okay but nothing special. I used closer to 1 1/2 cups blueberries, so my muffins turned purple! That is not the fault of the recipe, but a warning to anyone else tempted to go nuts with the blueberries.

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CAMEY9

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2004

These are really tasty! The cornmeal gives it a nice change from the too-sweet versions.

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COASTERBRAKE

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Reviewed: Sep. 14, 2004

Very tasty! My 1 year old and my picky 3 year old both gobbled them up! I used 2 cups of cornmeal mix I had on hand, eliminating all the other dry ingredients except sugar. I also added a touch of vanilla. I used oil, instead of butter, to save time. The 1st one seemed a bit dry just out of the oven, but the rest were quite moist and very filling. They were even good later in the afternoon.

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SHURLYGURL

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jul. 13, 2004

We loved these muffins. I added 1/4 cup white sugar because I wasn't sure they'd be sweet enough for company. They came out terrific, although I probably would stick to the original amount of sugar for myself. Wonderful recipe.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Jul. 9, 2004

Perfect! I used soy milk, a little extra flour and sugar, two cups of blueberries and cooked them about five minutes longer. These are so good and the texture is just perfect!

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3girls

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Reviewed: Mar. 26, 2004

Tasty muffins, the cornmeal made a really nice change to the traditional blueberry muffins everyone was used to.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Mar. 5, 2004

I just made these last night. The dough turned out very runny and made a lot. It was looking like I was going to have too much dough for my 12 cup muffin tin but I filled them as much as I dared to and they rose but it wasn't a mess. The color is great, a nice golden color-the texture, and taste the cornmeal gives is a winner. I made these with a frozen berry mix and it turned out great!! Will definitely do these again

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RubyGeronimo

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Reviewed: Nov. 29, 2003

These are yummy. We like the crunch of the cornmeal. They are a little hard to get out of the pan, though, so next time I'll increase the flour by just a little bit - maybe to 1 1/2 cups. Other than that, they are very good, and I'l probably make them often.

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CINDYBETH

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Reviewed: Jul. 14, 2003

These were awesome! Better than expected! I added zest of one lemon. Made 12 large and 12 mini's. Not greasy at all. This is a keeper!!

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SHORN

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Reviewed: May 27, 2003

I just made 2 batches of these and they turned out really well. I replaced the butter with 1/4 cup oil, used egg replacer and soy milk and added more blueberries. I also made one batch with whole wheat flour just to see how it would turn out. And the only difference is it turned out slightly darker. Otherwise they turned out great. Thanks for the great recipe!

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CALDYN

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Reviewed: Jan. 13, 2003

Very easy and good! Not much more work than a box mix. I used the listed ingredients with one cup of frozen berries. I melted the butter in a medium bowl in the microwave, then stirred the milk and egg into the melted butter. Vegetable spray worked well instead of muffin cups. The batter fit perfectly in the standard muffin tin (12). They rose well and cooked exactly in 20 minutes. My 11-year-old son was particularly fond of them. I'll be sure to make these again!

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LAURIE CROSS

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