These were WONDERFUL! I followed the recipe exactly - only adding 1/4 teaspoon of almond extract to the filling. They were moist and very tasty! Don't be turned off by other reviews! These are really simply, easy muffins that taste GREAT!

I definitely had to increase the cook time on these muffins in order to get a good golden brown. They were definitely moist and have kept very well.

I made these with fresh blueberries we picked ourselves and they were fantastic! The cream cheese in the center made them so moist! The tops were crunchy around the edgesand they are just about the best blueberry muffins I have ever tasted!

Love this recipe! It freezes well too.

If you look outside - in the general direction of MN - you'll probably still see the cloud of swears I let fly when whipping these up. This batter was like paper mache paste! I added in about 1/4 cup oil and a splash of vanilla. With the oil, it was STILL unbearably sticky. For the filling, I used Neufchatel, cut the egg and added 2 big globbers of butter, added in additional POWDERED sugar, and instead of the salt - Vanilla. Also added an easy crumb topping (flour / brown sugar / cinnamon / butter). With the batter consistency, I had absolutely NO expectations for these muffins... But they did turn out surprisingly yummy. Nice cake like texture, pretty moist, and great flavor. It is debatable if I will make them again. Yes they're tasty, but unless I seriously want to train to be a Sailor I don't know if I want to go through all the trouble again.

my boyfriend said they were the best blueberry muffins he ever tasted.

These were not what I was looking for in a muffin. The tops browned and didn't raise much. They were lite, not heavy.