Reviewed: Dec. 22, 2011

These are very good. I followed the recipe except that I added buttermilk instead of milk. I always substitute applesauce for the oil in muffins and did so here. I used equal amounts of applesauce and 1T of oil in place of 1/3 cup oil. I used frozen blueberries tossed with flour and they worked fine. I made 9 and they rose beautifully! I made sure to spray the top of muffin tin so the tops would not stick. Baked for 30 min (I live at high altitude) and they were beautifully golden brown and crisp on the tops but moist and cake like on the inside. I would probably add a little more sugar, possibly a 1/4 of a cup, to the batter. I only put a small amount of the topping on as I wanted to see how they rose. I will definitely make again but try apple next time.

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Reviewer:

kgloss1

Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 22, 2011

This muffin recipe is absolutley delicious! My girls ages 4 and 5 gobbled it up. I did however add 1/2 tsp. of vanilla and used buttermilk in place of the milk. A little difficult to get out of the muffin tin even after spraying with pam. Next time I will use muffin liners.

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Reviewer:

vendetcherry

Reviewed: Aug. 6, 2011

i thought this recipe was a good jump-start. i added vanilla and a bit of cinnamon. didn't do the streusel... instead i just sprinkled with white and brown sugar. next time i won't add as much blueberries because the muffin was hard to eat in one piece. otherwise, really delicious and great moist and cakey texture!

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Reviewer:

chaos_cake

Reviewed: Aug. 4, 2011

I think this is a great recipe, my family loved them, the only think I suggest is 2 add more of the crumb toping then a small amount.

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Reviewer:

Kara Rossino

Reviewed: Jul. 29, 2011

Very good! I only used 1 cup of blueberries. Added in a package of vanilla instant pudding mix to the dry mix. They came out lovely in 20 minutes! Crumb topping was yummy!

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Reviewer:

CanuckMom

Cooking Level: Intermediate

Reviewed: Jun. 26, 2011

These were so heavy and sweet. I didn't like them at all. The whole point of blueberry muffins to me is to have sweet berries. The sweet in this recipe killed the blueberry flavor. And I don't like cinnamon with blueberries either.

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Reviewer:

klarason

Reviewed: Jun. 23, 2011

I did enjoy the muffins, but I would say substitute the oil for applesauce.. keeps them moist and they come out amazing. also blueberries I'd say 1cup is PLENTY maybe even over kill! All depends on what you feel is enough, and the batter make sure you taste it before it goes in the oven. I ended up adding a little bit more cinnamon to it, but it all depends on taste!

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Reviewer:

Tiffany

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Daytona Beach, Florida, USA

Reviewed: May 21, 2011

Tart and moist. I don't like my pastries too sweet so this was perfect but I can see if you do, then this recipe isn't for you. I personally liked the 1-1/2 cup blueberries where other reviewers thought that was too much. It gave it a nice tartness that I prefer. I will add a pinch of all-spice to give it a little more flavor next time. Mine only took 20 minutes and they were perfectly done.

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Reviewer:

lissa

Reviewed: May 3, 2011

These muffins are fantastic. I didn't have any problems with butter melting into muffins..or burning etc. They came out picture perfect as you can see and just enough blueberries(can never be too much) I did add a little cinnamon and vanilla(two of my favorites)! I didn't read all the reviews until they were happily in the oven and I was a bit freaked out and was a worried I had picked the wrong recipe. I even made extra crumbles but they came out delicious! I cut them in 1/2 warm and put a scoop of vanilla ice cream on top and they were to die for! Will make again and again!

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Reviewer:

Terry

Reviewed: Sep. 18, 2010

Very yummy! I changed the recipe a bit: I added only 1/4 cup of oil and added the 1tsp cinnamon to the batter instead of the topping. For the topping, I used 1/4 cup of flour, 1/3 cup of quick oats, 1/3 cup of brown sugar, and I reduced the butter to 2 tbsp. Also, I used wild blueberries, which are smaller than regular blueberries, and I added some raspberries to make the 1 1/2 cups of berries. I'll definitely be making this recipe again!

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