Reviewed: May 26, 2012

I made the "To Die For . . . " blueberry muffins from this site, and then I tried these. I think these are much better--much more substantial and not too sweet. Best of all, you can really taste the blueberries in these. (In the To Die For recipe, the dominant tastes are cinnamon and sugar.) Other than halving the recipe, I made these as written, no deviations.

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Reviewer:

larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 16, 2012

Incredibly good! 2 cups blueberries were not enough, though. I'd used all the blueberries in the batter, and there was batter leftover, so I threw in some chocolate chunks, and baked them as mini muffins. Both were big hits in Fort Wayne.

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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: May 12, 2012

This was a great recipe!! My partner and I wanted something a little sweet and this was perfect. I made it exactly as it said, but cut the ingredients down to only make 6 and it was perfect!

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Reviewer:

KendraDarigan

Reviewed: May 4, 2012

Really good recipe. I added a 1/4 tsp of cinnamon just to add flavor, oh and I only made 6 so that might have made a difference that I only put 1/4 tsp. Still great recipe :)

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Reviewer:

srhoades

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 1, 2012

These muffins were pretty good but I would add more blueberries next time. They were very moist and I like that it made 24 muffins instead of just 12.

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Reviewer:

Comingdeer

Reviewed: Apr. 30, 2012

I can't believe how yummy these things are! We did add 2 1/2 cups sugar half white and half brown sugar and added cinnamon but other than that left it the same. Will definately make again!

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Reviewer:

mom of 3

Reviewed: Apr. 28, 2012

I followed the recipe exactly and they turned out very well! I will definitely use this recipe again. I might even try using raspberries next time! YUM!

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Reviewer:

NMoore

Reviewed: Apr. 27, 2012

Good muffins, but not as good as the "Best of the Best Blueberry Muffins" found also on this site.

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Reviewer:

duckiewhomp

Reviewed: Apr. 26, 2012

Yummiest muffins I have ever tasted. Simply awesome. I used 2/3rds wholemeal flour and 1/3rds white flour, added a pinch extra of the baking powder and about a couple of tbsp of milk to balance out the density of the wholemeal flour. Turns out absolutely perfect. Have already made several batches, will be making more with different berry combos!

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Reviewer:

Vrushali

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Apr. 15, 2012

due to dietary needs I used half sugar and half splenda, lite sour cream and white whole wheat flour. I also halved the recipe since we didn't need 24 in the house for 2 people. I was very happy to find that with the changes I needed to make that the muffins quality did not suffer in the least! This one is a keeper!

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