Reviewed: Sep. 14, 2009

Very good muffins, although not quite sweet enough for my tastes. I will make them again, but next time will add extra sugar, as others have suggested. Have a nice texture though, reminding me of the Tim Horton's chocolate chip muffin - not too dense, maybe a little more like a cupcake.

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pepperlover123

Cooking Level: Expert

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Reviewed: Sep. 13, 2009

These are delicious muffins. I used low fat sour cream and they turned out just great. They made 12 very large muffins and 9 mini loaf muffins. I would also put a little more than 2 cups of blueberries next time, need to make sure that every muffin has several blueberries in them.

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wendynik

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 13, 2009

Such a delicious and moist muffin recipe. I used Huckleberries rather than blueberries and they turned out fantastic. This is a new favorite in my house. Thanks!

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Lana

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Reviewed: Sep. 13, 2009

Very good and fresh out of the oven! I halfed the recipe, used fresh frozen local blueberries, used 1/4 cup of oil and used low fat sour cream. Next time I'll probably use 3/4 cup sugar instead of 1 cup. I found the muffins a bit sweet. I don't recommend a non-stick muffin pan though. I wanted to go "green" but it was hard digging the muffins out of the pan. I love this recipe. The muffins were moist and not oily, unlike some other recipes that require you to use a lot of butter/oil. AWESOME!

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C

Cooking Level: Beginning

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Reviewed: Sep. 4, 2009

AWESOME! Followed reviewers suggestions for 1 1/4 c. each white and brown sugar, touch of nutmeg and cinnamon and added the streusel topping! Very nice with coffee.

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CINDYFH316

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Sandown, New Hampshire, USA

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Reviewed: Sep. 2, 2009

I sent a dozen muffins to my husband's office, several women emailed for the recipe. They were wonderful. Never get dry, even after several days. I really recommed them.

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katherine

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Reviewed: Aug. 29, 2009

These are the best blueberry muffins I have made, and I make them a lot! They are perfect as they are, and stay moist.

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Mary

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Reviewed: Aug. 27, 2009

Amazing. Everyone raved! I added an extra 1/2 c of blueberries and that was everyones favorite part. I might try adding extra sugar next time. These look like they come from a bakery. I was proud to display them in my kitchen

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saynay18

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Reviewed: Aug. 25, 2009

Great recipe with bakery store results. The best looking muffins I've ever made. I took some of the advise of other reviewers and used 1/2 white and 1/2 brown sugar. I did not add extra sugar, and I definitely should have. I followed the recipe exactly (except for sugars) and found them to be a bit bland/ although the texture is perfect. I like a sweeter muffin. Will definitely make these again and add another 1/2 cup of sugar. This recipe made 6 jumbo muffins and a 8"x4" loaf. Golden brown on the outside - just beautiful!

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Laurie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

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Reviewed: Aug. 22, 2009

Turned out GREAT! I was running out of sour cream so I had to sub with a third cup of milk. Also, I didn't have blueberries, I used saskatoons. Some of the other reviews I read said that they weren't sweet enough, which is why I made them since I don't have a big sweet tooth.I have lots of saskatoons left in the freezer and I will be making these again!

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Jessica

Cooking Level: Intermediate

Home Town: Meadow Lake, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

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Reviewed: Aug. 22, 2009

These were by far the best blueberry muffins I have ever made. I used milk instead of sour cream because I didn't have any on hand (but I'll definitely use sour cream when I have it!) . I took advice from other reviewers and used half white and half brown sugar, I also used way more vanilla (just cause I love it!) and about a teaspoon of strawberry extract for some added fun. I also took some advice from another reviewer and used an old-fashioned ice cream scoop. The muffins came out all the same size- nice and big! I highly recommend using this recipe. It's the only blueberry muffin recipe I'll ever use again! So fabulous! Thanks for sharing!

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alycia

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Reviewed: Aug. 20, 2009

Very pretty muffins. Nice flavor. Not as healthy as one of the recipes with oatmeal and some whole wheat flour....but, definitely a keeper!

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hartfordPatrick

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Reviewed: Aug. 17, 2009

Absolutely divine. My mother declared these the best blueberry muffins she has ever had in her entire life. Made these for a family brunch and they were inhaled.

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Aerogirl

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

I followed the recipe exactly and these turned out sooooo good. I've made them 3 times this month already! I also tried them with strawberries and their even better. :D

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BrandyT

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

I made these this morning. They are VERY bland. I don't see how these have such great reviews because I did not care for them at all.

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Kari

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Reviewed: Aug. 10, 2009

These were okay. The recipe for "To Die For Blueberry Muffins" is way better. I thought these would be moister and there wasn't enough blueberries in them per the recipe. I will be sticking with the "To Die For Blueberry Muffins" recipe also on this site.

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Rebecca

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Reviewed: Aug. 10, 2009

I probably overmixed these but they were still really good. They weren't too crumbly like some muffins are. I had to half the batch because I didn't have enough fresh blueberries but it wasn't a problem, it made 12 large muffins. Next time I'll try it with fresh raspberries.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 9, 2009

An excellent and moist muffin. I made the recipe as it stands and feel it is a little bland and not terribly sweet. I think a crumb topping would probably be an excellent addition. I will also try using 1/2 brown sugar the next time around. To me these were the homemade equivalent to the boxed Duncan Hines muffins as far as sweetness and zip goes.

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RONNIE102369

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Aug. 8, 2009

YUMMY YUMMY YUMMY I added some rhubarb sauce in it and everyone is eating as fast as I could take them out of the oven. Thank you for great recipe :)

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Anita

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Reviewed: Aug. 4, 2009

Thought this was going to be good but I was wrong! they were good if I wanted a pancake! Not sweet AT ALL!! They LOOKED good, but VERY BLAND Tasting. Add sugar and a topping to get a sweeter muffin. I bet they would be good crumbled up with syrup over them!

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