The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 9, 2009
My 9 year old daughter made these for breakfast yesterday and they are by far the best I've ever had. So moist and light. Not dry and dense like most muffins. She's going to make more today and bring them to the neighbors! Definitely a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 9, 2009
I doubled the amount of bluberries. They were amazing! I made some for my parents and now they keep asking for them everytime I come home.
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Cooking Level: Expert

Home Town: Wellington, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 8, 2009
make a slot of batter, but very yummy! I think they would be awesome with a crumb topping. I will make them again that way.
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Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 6, 2009
Very good. My kids loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 2, 2009
Great recipe - only cut in half, didn't change a thing. Had a little batter left over. They were great out of the oven and great hours later without anything on them. I've been trying blueberry muffin recipes for a long time and this will be the one I use from now on.
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Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA
Living In: Moscow, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 2, 2009
yum. Beautiful - look like fancy giant cafe muffins. Great taste!
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jrr
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 2, 2009
I got great reviews from very taste conscience critics. I cut the recipe in half as I didn't need quite so many. I used butter because I didn't have oil for some reason.(I would try these again using oil) I also added a strudle topping.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 2, 2009
I usually try a recipe myself before serving it, but I took my chance with these for a bake sale. They were a hit! I will definitely be making these again.
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Cooking Level: Expert

Home Town: Barrie, Ontario, Canada
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 30, 2009
This is an excellent, well written recipe that results in a perfect muffin that will make you popular with your neighbors (if you share!!!) The only change I made was to the sugar. I did 1 Cup dark brown sugar, 1 Cup white sugar, 1/2 Cup Demerara sugar. I also increased the blueberries to 2 1/2 Cups, because the frozen berries I buy come in this quantity. I sprinkled about 1t of Demerara sugar on top of each muffin before baking. They are perfect. I promise it is the best muffin you will ever taste.
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Cooking Level: Expert

Home Town: Bradley, Illinois, USA
Living In: Bourbonnais, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 29, 2009
Followed the recipe with the exception of using white and brown sugar. Also added 2 tsp. cinnimon to the flour mixture. Used 3 cups of frozen blueberries folded in at the end. Filled the muffin cups to the top. Made the Barefoot Contessa Crumb Topping suggested by a reviewer. Came out picture perfect and the muffins are delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 26, 2009
This is my favorite blueberry muffin recipe by far. I usually make half a recipe because there are only two of us and even then I usually get about 18. Sometimes I add Craisins along with the blueberries which is really a good combination. I often add a crumb topping, but they are wonderful with or without a topping. So moist and they freeze really well also. I freeze them and just take out one or two at breakfast time. Thank you Lusenda for a wonderful recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 25, 2009
These are easy to make and I usually have everything in my pantry to make. My kids gobble them up.
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 24, 2009
This recipe was amazing. I have been trying to find a recipe that I could freeze and then just thaw out in the mornings for my daughter. All the other recipes that I made were VERY dry once thawed. This one is wonderful! Just as moist as the day they were made. They taste so good too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 24, 2009
Best blueberry muffins we've had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 23, 2009
Without a doubt the best blueberry muffins I've ever made! Taste and texture were exactly what I wanted. Per other reviews, I followed these suggestions: I increased the sugar by 1/2 cup (using 1 1/4 white sugar and 1 1/4 brown sugar) and I increased the vanilla to 1 TBSP. I didn't realize until I was mixing ingredients that someone had used from the new sour cream container and I was 3/4 cup short. I had to substitute using 1 TBSP lemon juice then adding enough milk to make 3/4 cup and mixing in 1/3 cup butter. It worked out just fine. This recipe is a definite keeper! Thank you very much for submitting it, KK3.
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Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 18, 2009
I added the crumble topping from the "To Die For Blueberry Muffins" as someone suggested and I did half brown sugar and half white. And don't overmix. All that doesn't even matter actually because this recipe is just amazing. I haven't read a review yet on texture of this muffin yet and it's more cakey and airy. It's a lot fluffier and "less filling" so it's nice as a snack. I think the To Die For Blueberry muffins has a more muffin-like texture. So you choose whether you want cakey or muffiny.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 15, 2009
Good but I feel like there is something missing. I increased the sugar and blueberries but it still needs something...not sure what. Nice and moist, easy to make, makes a lot. I would actually give this 3.5 stars if I could.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 15, 2009
Excellent muffin recipe. They are super easy, make nice big muffins and look and taste great! I did add extra sugar and cinnamon as previous reviewers suggested. Yummy!
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Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA
Living In: Gillette, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 11, 2009
They were great!
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msl

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 9, 2009
5 stars (although i made modifications as suggested by other reviewers): -1/2C oil + 1/2C applesauce instead of a full cup of oil -1 1/4 C white sugar, 1 1/4C brown sugar instead of 2C white sugar -1Tbsp vanilla instead of 1tsp -3C blueberries instead of 2C -added 1.5tsp cinnamon -added some nutmeg -added 1.5 tsp baking powder -made a streusel topping to go on top (used the topping from to-die-for blueberry muffins on this site) the result was a perfectly MOIST muffin bursting with blueberry flavor! i usually don't like store-bought muffins because they are too heavy (oily) and too sweet and contain too few blueberries, but if you make these modifications, you'll get perfect the perfect blueberry muffin! I will never use another recipe again!
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Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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