Reviewed: Oct. 4, 2008

Took others advice of doubling sugar and blueberries. Muffin was bland and tasted of egg. I've made a LOT of muffins in my day, and this is one I will definitely NOT make again.

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LivininGTown

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

I love this muffin recipe, so quick and easy. You can make it with just about any fruit or my personal favorite chocolate chips :-) I do add a bit more sugar and fruit/chocolate chips

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DanielleA

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Reviewed: Sep. 6, 2008

I tried this recipe today and the muffins tasted like flour and they didn't brown on top maybe i did something wrong

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ladyvw

Cooking Level: Beginning

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Reviewed: Sep. 4, 2008

My friend and I made them together and doubled the recipe. We used dried blueberries bought at T-Joes We were careful not to over mix, but they had a biscuit like texture, very dense... I will search for a better, moister recipe! FYI - Something this recipe didn't call for was vanilla or salt; I just wanted to mention that they are included in the BettyC Cookbook for blueberry muffins and may improve the flavor!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Aug. 24, 2008

I really like this recipe. I have a family member who is diabetic so I substituted 1 cup of Splenda for the sugar (I added 1/2 cup to make it sweeter instead of the required 1/2 cup)...these turned out PERFECT!!! I also used large muffin tins (made 7 large muffins), but with substituting splenda the calorie count is still pretty low :-)

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Anita Moore

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Reviewed: Aug. 12, 2008

I added more blueberries and sprinkled sugar on the tops of the muffins. It tasted good but they stuck to the paper. Next time I would spray the pan with non-stick spray. My 1 year old ate them too.

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Masonsmommy3

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Reviewed: Jul. 31, 2008

These muffins were not very good it wasn't what I was looking for and the tasted blan and more like corn muffin

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atu1

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Reviewed: Jul. 28, 2008

I thought that these muffins were wonderful! I did add 1/4 cup more sugar to the ones I made though. I will make these often. Thanks for the recipe. Next time I will try it with strawberries, YUM!

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ddunn

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Jul. 9, 2008

Great recipe, i just added a 1/2 tsp of vanillia just for taste.

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SCRABLE75

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 6, 2008

We love these! Any suggestions for incorporating wheat flour and/or oats? Thanks!

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Courtney

Cooking Level: Intermediate

Home Town: Stanley, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 1, 2008

These muffins weren't really muffin-like to me. They are not very sweet and they have more of a biscuit/corn muffin texture than a muffin. They are okay, but not what I was looking for.

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SOSHULOPEZ

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Reviewed: Jun. 28, 2008

Tasted pretty good, but something was missing...

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kalz86

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Reviewed: Jun. 23, 2008

I increased this recipe to 1 cup sugar AND 1 cup of blueberries. Turns out wonderful everytime. Hubby keeps asking for more blueberry muffins. And they look just SO BEAUTIFUL.

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Mom2GrandChampionCook

Cooking Level: Expert

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Reviewed: Jun. 15, 2008

Quick, easy and not overwhelmingly sweet. This is a keeper.

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sherree

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Litchfield Park, Arizona, USA

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Reviewed: May 25, 2008

opps i mixed it to much :S it got stuck to the cups hehe they still tasted good :D

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grrawre

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Reviewed: May 8, 2008

This recipe was so very easy and tasted wonderful.

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kimberly

Cooking Level: Expert

Living In: Fairburn, Georgia, USA

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Reviewed: Apr. 8, 2008

I substituted 1 cup all purpose flour for 1 cup whole wheat flour to give it a healthy boost. I think they are delicious and I don't feel guilty for eating a couple as a snack - I believe they are healthy enough to serve often, whether for breakfast with yogurt or as a stand alone snack with a glass of milk. :) Thank you!

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