Reviewed: Oct. 28, 2009

I just loved this recipe! I've tried many blueberry muffin recipes only to be disappointed. I love the way they bake high on top and just the right amount of crispiness outside and moist on the inside. I followed the recipe and didn't change a thing.

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roswell0708

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Reviewed: Oct. 10, 2009

These turned out so good! The only things that I did different were to use a few squirts of lemon juice instead of lemon zest (Didn't have any) and I sprinkled cinnamon and sugar on half of the muffins prior to baking. They turned out fantastic! Definitely a keeper.

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Noty

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Sep. 17, 2009

I was dissappointed. I didn't have lemon zest, so I used a dash of lemon juice instead and DID NOT, as other reviewers have recommended, use double the amount of sugar. I should have though. These muffins are bland. I also used frozen blueberries. I recommend fresh ones.

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Jordan Rosin

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Reviewed: Sep. 14, 2009

These were SO good! My family and I gobbled up all 12 in no time! They were moist on the inside and crispy on top. I was worried when I saw that other reviewers doubled the sugar, thinking they would be too sweet, but I did double it and the muffins were the perfect sweetness. Definitely do NOT leave out the lemon zest; the tang balances the sweetness of the blueberries and gives the muffins an extra something!

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sharon_elana

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Reviewed: Jul. 31, 2009

I added extra blueberries and a little cinnamon and vanilla. I love blueberries!

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jul. 31, 2009

Wowww, so delicious! my 4 yr old & 2 yr. old just love it!! I changed the recipe a little bit by adding a cup a milk instead of 3/4 c, 3/4 c sugar, extra berries, tsp cinnamon, tsp of vanilla and definitly add the lemon zest! Slightly crispy on the outside and moist on the inside. Bake for 20 min. at 390degrees!

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kristel

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Reviewed: Jun. 21, 2009

Good with the modifications recommended by most reviewers: 1/4 cup more sugar and leave out the lemon zest. I used fresh cherries and the muffins were lovely.

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jellybeanp

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

I thought these muffins were too dry and too bland. I will not make these again.

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Becky

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Reviewed: May 22, 2009

I found this recipe VERY dry. I used the other peoples comments. I added 1/4 cup more sugar, i reduced the flour to 1 3/4 cups and i added one more egg. after that, the recipe turned out fine. Maybe its just me because everyone else enjoyed them, but i felt like my adjustment worked out much better.

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Ando

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Reviewed: May 19, 2009

These were very good. I added 1 tsp of vanilla and a dash of cinnamon.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Feb. 1, 2009

I made a few changes to this recipe and they were great. I used 1.5 cups of Bob's Red Mill Whole Wheat Pastry Flour and 1/2 a cup of white unbleached flour. I also used brown sugar instead of white. I did not have a lemon so I used McNess Lemon oil. My family loved them.

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Kathy from Connecticut

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Reviewed: Jan. 9, 2009

Wonderful recipe! If you're looking for a moist muffin (and who isn't?), this is perfect. Like practically everyone else, I doubled the sugar - and since I didn't have lemons on hand, I didn't use the zest though I'm sure it could only help (not necessary though). These are sensational right out of the oven - especially the crusty tops! - but surprisingly, keep fresh and tasty for days. Delicious!

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Meg

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Reviewed: Dec. 29, 2008

'Sorry but family did not like this recipe.Said it was too dry. I must have missed something or they expected something else.

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Julia

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Reviewed: Jun. 20, 2008

I took everyone's advice, added more sugar and vanilla. Also topped it with sugar and cinnomon. Perfect- not too busquity, not too cakey. I don't think they are going to make it to the morning!!!!

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aschelan

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Reviewed: May 15, 2008

i love this recipe! i made slight changes to suit my taste. i used frozen blackberries.i put 1 cup of sugar over a 12 oz bag. let them sit in fridge for a day. when i made the batter i cut down on the milk by a 1/4 cup. i emptied blackberries, juice and all. added 1/4 tsp of vanilla.it adds depth to taste.and to those who dont like this recipe because the muffins burned, you need to watch what your cooking. ovens dont always heat the same.

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muffinman

Cooking Level: Professional

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 7, 2008

2 cups all-purpose flour 1/2 cup white sugar 3 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 1/3 cup vegetable oil 1 egg 1 cup fresh blueberries 1 teaspoon grated lemon zest This one is very similar to my school recipe too!! But mine has 1/4c oil, subs vanilla, 1c milk, and 1/3c sugar. Cool THANKS

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 24, 2008

followed the recipe to a tee- maybe I stirred one to many times - muffins were heavy and they seemed to be missing something,lemon, more sugar, vanilla ? I will not make these again

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spikes

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Reviewed: Feb. 13, 2008

The origin recipe is too dry and not enought sugar. I added 7 extra heaped teaspoons of surgar + 1/2 cup of milk + 1 1/2 teaspoons of cinnamon. The outcome was gorgeous!!!

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vcheng79

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Reviewed: Nov. 26, 2007

My first try at muffins and they turned out well. Almost burned..reduce baking time by at least 5 minutes and check them. I added dried cranberries to the batter and it was just the zing I craved.

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Jazzyangie

Cooking Level: Beginning

Home Town: Mishawaka, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2007

Very good. My 5 year old boy love blueberries, and he became a huge fan of these muffins. My little girl hates blueberries so, since I was in a hurry and didn't have time to find another recipe of muffins, instead of adding blueberries I added chocolate in powder. It was yummy! Very very delicious!

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