Reviewed: Aug. 5, 2007

I don't get it? Maybe I did something wrong, or just expected different than others but I followed the recipe EXACTLY and in my opinion they were strange. To be honest the consistency was more of a 'biscuit' than a muffin (super thick batter, and more ‘flaky’ than moist). They tasted alright, however definitely need more sugar as others suggested. Obviously others loved them so it must jut be a matter of taste. I just thought it was weird that they turned out like they did, was expecting much better.

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RJ

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2007

I don't know what happened, but I added the extra sugar like people had said and baked them for 20 min. at 400 degrees and they were totally burnt and tasted horrible. Not sure what happened, but won't try this one again!

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Kim

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Reviewed: Mar. 10, 2007

I thought these muffins were very moist and tasty. I doubled the recipe, skipped the lemon zest, and topped each one with a little cinnamon and sugar before putting into the oven. They turned out great. Thanks for the recipe!

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pjt400

Cooking Level: Intermediate

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 21, 2006

I thought they were great! I took some advice and did the cinnamon instead of the lemon, very good.

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misssuzy

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Reviewed: Nov. 8, 2006

Good blueberry muffins. I used 1/2 whole wheat flour and sucanat instead of sugar for a healthier version of a morning classic, and they were yummy. I also had little bits of different frozen berries left, so they were "mixed berry" rather than just blueberry. Any berry substitution will work well here.

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surlysunshine

Cooking Level: Intermediate

Home Town: Glens Falls, New York, USA

Living In: Hudson Falls, New York, USA

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Reviewed: Oct. 21, 2006

Excellent muffins! Very moist and delicious, even for the next two days. I also froze some and they thawed beautifully. I increased sugar to 3/4 cup and used 1 cup frozen assorted berries (raspberries, blueberries, blackberries).

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S.M.

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Reviewed: Sep. 1, 2006

I loved this easy recipe. I must have thrown my muffin pan out. So I used (4)small loaf pans. Worked great. I did add 3/4 cup sugar and cinnamon instead of the lemon zest. Also the fresh blueberries I used were hugh, next time I will only need 1/2 cup of the berries. I will make these again and again! Thank you for this fine recipe!

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Lexie

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Reviewed: Apr. 3, 2006

Incredibly quick and easy to make, and wonderful taste!!! Everybody loves them from the first bite! the only thing I changed was double amount of sugar, a bit of vanilla and no lemon zest. It works out every time, delicious with cherries as well :) Thanks to this recipe I became a queen of muffins :)

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Alex

Home Town: Olsztyn, Warmian-Masurian, Poland

Living In: Warsaw, Masovian, Poland

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Reviewed: Mar. 11, 2006

..These were good basic blueberry muffins. Not too sweet as is..was able to taste the lemon zest and blueberries rather than sugar.

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Feb. 19, 2006

I made these this morning, and they turned out really good. I used the splenda baking sugar, so I kept it to a half cup. If I used regular sugar, I'd probably increase it to 3/4 cup. I also used a tsp of vanilla extract instead of lemon zest, and took the advice of another reviewer and sprinkled a little cinnamon on top before baking. Turned out delicious!

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UM2002GIRL

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Reviewed: Oct. 2, 2005

i made and tried these muffins and they are great i had to add a few more blueberrys though but over all very nice

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Kelly Johnson

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Reviewed: Aug. 31, 2005

These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper.

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snowy

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Reviewed: Jul. 31, 2005

This is a simple recipe and my whole family loved it. Thanks for the recipe.

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ddhar

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Reviewed: Jul. 23, 2005

I doubled the sugar and added 1/2 teaspoon each of vanilla & almond extracts. They were perfect!

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Sharon

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Reviewed: Mar. 3, 2005

I found these muffins to be a little bit on the dry side. I added some cinnamon to them and it added a nice flavor. These are best when served warm out of the oven. Nice when accompanied by a cup of coffee or tea.

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CATIECHACHA

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Reviewed: Feb. 21, 2005

I doubled the sugar (and used honey instead), added some vanilla extract and used whole wheat flour instead of white as well as soy milk instead of regular I also left out the lemon zest. We ate the entire pan of them within the evening!!!! They were great and easy to make.

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BIKEGIRLAW

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Reviewed: Jan. 13, 2005

Very nice. In consideration of other reviews stating that more sugar was needed, I substituted 1 cup of vanilla yogurt for the milk. I also added a couple of tablespoons of milk as I mixed up the batter just to get to a workable consistency. The flavor and sugar in the yogurt was just the right touch.

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KMAX1

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Reviewed: Dec. 21, 2004

very easy, quick and simple. I would however add more sugar as 1/2cup was not sweet enough really. blueberries worked great but cranberries were even better! use dried apricots and cranberries for lots of flavor and smiles too.

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humangiant

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Reviewed: Aug. 28, 2004

I made this recipe last night. let them sit in the pan overnight, and had them in the morning when my wife came home from working a twelve hour shift. Even she said they were "Really, really GOOD!" Theny were easy to make. I had no trouble making them, with one hand holding a squirming 14 month old baby.

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