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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Alli

Cooking Level: Expert

Home Town: Wellington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 7, 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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Jillian

Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jul. 6, 2009

Very good. My kids loved them.

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Lisa Grieve

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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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Jessica

Cooking Level: Intermediate

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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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Heather

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 1, 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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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jun. 30, 2009

yum. Beautiful - look like fancy giant cafe muffins. Great taste!

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jrr

Cooking Level: Intermediate

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Reviewed: Jun. 28, 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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Kelly K-K

Cooking Level: Expert

Home Town: Bradley, Illinois, USA

Living In: Bourbonnais, Illinois, USA

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Reviewed: Jun. 27, 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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MrsP

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Reviewed: Jun. 25, 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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CINDY FELIX

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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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Mindy in AZ

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Reviewed: Jun. 23, 2009

Best blueberry muffins we've had.

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spanishpuffs

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Reviewed: Jun. 22, 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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Lee Ann

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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Reviewed: Jun. 21, 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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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jun. 17, 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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merrsquirrel

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Reviewed: Jun. 13, 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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EmmasMomma

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Jun. 13, 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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mrsoofie

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Reviewed: Jun. 11, 2009

They were great!

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msl

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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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clillian

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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Reviewed: Jun. 6, 2009

Yum! These were delicious. I recommend using papper liners, because these muffins are very moist. I made one third with a crumb topping, one third with a lemon glaze and one third plain. I liked the crumb topping best, the lemon glaze made it taste too much like a dessert. Although, dessert for breakfast is always good. This is a perfect addition to your brunch menu.

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