Reviewed: Oct. 19, 2009

this muffin was perfect however what i did to add a little sweetness was i added raw sugar on top of the muffins before i baked them perfect

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Tracey Ritter

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Reviewed: Aug. 21, 2009

The only thing I did differently from the receipe was to increase the sugar to 1 cup. The muffins turned out great, and everyone enjoyed them.

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bmeseal

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Reviewed: Aug. 5, 2009

I took the advice of other reviewers and increased the sugar. The muffins were delicious - light and fluffy. A little bit on the dry side so I might increase the oil in the future.

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geekmom

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

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Reviewed: Aug. 1, 2009

I love this recipe! It was so easy and the muffins are great. I will definitely use this recipe again.

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jenna

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Reviewed: Jun. 23, 2009

I AM LESS THAN IMPRESSED. IT IS TOO LEMONY TO BLAND AND NOT ENOUGH SUGAR. THE TEXTURE IS GOOD HOWEVER. VERY MUFFINY.

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BUJNA

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Reviewed: May 17, 2009

Delicious. That is all I can say.

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Rena

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Reviewed: Mar. 23, 2009

these turned out great! great taste, and great texture. moist. the adjustments i made: i added 1/4 cp. brown sugar, more blueberries, and i glazed them with butter and sprinkled with sugar after they came out. i even saved some batter towards the end and added ground flaxseed to some- these came out awesome as well. thanks for the recipe...mmmmmm.....

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telltalemikey

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

these were good, nice flavor and texture, and easy to put together.

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Nov. 7, 2008

the best blueberry muffin recipe. I followed recipe exactly and the muffins came out light and fluffy. I did reduce the oven temp to 375 and made 10 larger muffins. Definately a keeper

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sarah

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Reviewed: Aug. 30, 2008

Excellent! No, they are not super sweet, which I thought really brought out the natural sweetness and flavor of the blueberries. My kids loved them too.

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Janet

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Reviewed: Aug. 21, 2008

I "had" an awesome blueberry muffin recipe, but this one is soooooooooo much better. The muffins have such a great flavor! one bite and you were like OH MY!! YUM YUM

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Candi

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Reviewed: Feb. 13, 2008

mmmmmmmmmmmmmmmmuffins!!! i used whole wheat flour, brown sugar and i used blackberries and chocolate chips.... and they are perfect!!! right out of the oven goodness... hopefully they stand up and are good tomorrow!

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spirals420

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Reviewed: Oct. 21, 2007

My batter came out super dry... I added 1/2 cup applesauce (what I had on hand to moisten it). They took forever to cook and came out chewy.

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Vikingprin

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 9, 2007

These are like New Zealand scones. They aren’t very sweet. I would put more sugar in the batter. I would also try a streusel topping.

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Kim

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

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Reviewed: Jul. 2, 2007

The muffins I made with this recipie were moist for about 1 day. However, I did substitute "Smart Balance" oil in place of the vegetable oil. Perhaps paper muffin cups would have been better than greasing the muffin pan. I didn't really enjoy them and I would definately not have taken a plate of them to a neighbor.

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Sammy's Sweets

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 17, 2007

These were okay. Neither hubby nor I cared much for the cinnamon though. Not very sweet or nearly as moist like the Otis Spunkmeyers' brand I usually buy. I used fresh med-lg. sized blueberries and about a half cup more. This made 15 muffins after I added the extra berries. Fair recipe for muffins, this is the first time I've ever made these without "the box". Mine didn't really rise, but then my baking powder maybe a little old, (I had 2 open cans, so I chose one), and they cooked in less time than indicated, so they were done about 3 minutes sooner and not so moist as a result. But I can't fault the recipe for what may be my errors and the fact I just moved into a new house and this is like the second time I've used this oven to bake.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 15, 2007

Made these muffins this morning with blueberries picked yesterday and it was fabulous. Only change I made was to increase sugar to 7/8 cup and blueberries to 2 cups. With these additions it made 15 delicious muffins!

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Terry

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Reviewed: Feb. 23, 2007

My family absolutely loved these! They are so moist, delicious and nice looking, meaning the aren't brown or darkened on the top so my kids liked the looks of them!

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JJ Conant

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Reviewed: Dec. 27, 2006

This is a great recipe. Very simple, but good. I liked the lemon flavor with the berries. I only had half the blue berries needed, so I substituted blackberries for the other half. And did whole wheat pastry for half of the white. I had company and he ate 5 in one sitting!

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Jennifer Johnson

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Reviewed: Nov. 5, 2006

I thought the texture on these muffins was absolutely perfect! They are not as sweet as most muffins, which was OK for me, but I may add a little sugar on top next time to kick up the sweetness a bit. If you are looking for a super sweet muffin like in a pastry shop, you probably won't like this, but if you want a muffin with divine texture and medium sweetness, then this is the muffin for you! I also liked that I had all the ingredients on hand. Muffins were great the next day too! Would make again, with a little sugar on top.

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Fiona

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Springfield, Missouri, USA

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