Reviewed: Jan. 18, 2008

I added extra sugar and blueberries as well as a teaspoon of salt, and they were still were too bland- they tasted too much like flour.

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sweettooth

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Reviewed: Jan. 6, 2008

This recipe was easy to make. I added extra blueberries, probably about 1/2 cup, and used Splenda baking mix (about 1/4 cup) and they turned out very nice.

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LISAJMU123

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 21, 2007

These worked out great I use it always now I did add extra blueberrys

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tequilalizzie

Cooking Level: Beginning

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Reviewed: Nov. 14, 2007

I really love this recipe. I've used it a couple of times now, and it works great. Everyone loves my muffins. The only thing I changed was the amount of sugar. I put in a litte more, but I guess that's personal taste!

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Buty

Cooking Level: Intermediate

Home Town: Amstelveen, Noord-Holland, Netherlands

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Reviewed: Nov. 7, 2007

I read all the reviews. I doubled the recipe, added 1/3 cup sour cream, 1/2 teaspoon of salt, 1 teaspoon of vanilla, and more berries- they turned out beautifully! I was careful not to overmix or overbake- the best ones were very lightly browned.. I also used frozen berries- not sure if that would make a difference. My berries were not quite ripe so they gave them a nice tangy flavor that contrasted nicely with the more sweet and cake like muffin.

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diny

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Reviewed: Oct. 10, 2007

I was looking for a blueberry muffin that wasn't overly sweet or cakey, so I tried these. They took no time for me to whip up and they are good, but they could be better. I will make them again, but next time add a pinch of salt, some vanilla and maybe a little cinnamon or lemon zest to mix it up! This is a good base recipe.

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MIKALA79

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Reviewed: Sep. 6, 2007

These were VERY good the kids loved them! I live in Maine so i had fresh blueberry's wich i think made them the BEST! Will definatly keep this recipe!!! Thanks!

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beccalynn

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Nobleboro, Maine, USA

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Reviewed: Sep. 2, 2007

Good base for blueberry muffins. Needs more sugar, needs more blueberries, needs vanilla extract, lemon zest and more than 1/2 a cup of blueberries. I usually read reveiws before making a new recipe, but I didn't this time and was not happy with the results. Then I read the reviews and I see that most everyone feels the same.

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MELKITHO

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Staten Island, New York, USA

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Reviewed: Aug. 25, 2007

this bread was very dry

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KELLYELLI

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Reviewed: Aug. 20, 2007

Before making this recipe, definitely read the reviews. This is not meant to be a really sweet muffin. It does turn out well though a little dry.

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christinav

Cooking Level: Expert

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Reviewed: Aug. 14, 2007

these muffins were just ok. they had a very mild flavor, even when i added some vanilla and extra blueberrys! maybe next time i will try replacing some brown sugar for the white sugar. i might expiriment with this recipe a little more. i think it could be better.

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Cookie

Cooking Level: Beginning

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Reviewed: Aug. 3, 2007

YUM! This recipe is wonderful! But it's better if you add extra blueberries to them.

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Kiki

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Reviewed: Jul. 26, 2007

I was pleased with the recipe although I coubled the amounts- I found when I made this as a doubled recipe I needed to make changes-- I changed the baking powder from 1 tbsp/1 tsp to only 1 tbsp I also added more milk-- from 2/3 cup to 1 1/3 cups - There is still a flavor of baking powder in the finished muffin - I am going to try adding a tsp of lemon juice to the mixture for my next time- Makes 20 muffins when doubled. also didn't quite use 2 cups of berries - still came out with enough berries---Hope anyone that doubles this recipe finds this helpful

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smilee

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Reviewed: Jul. 25, 2007

These muffins were perfectly sweet and delicious! I am confused by all of the bland comments I read. Perhaps too many people in our junk food culture expect muffins to be cake-like and sugary, like the processed variety? These were just right, with no changes to the recipe, except perhaps extra blueberries. Fresh blueberries add the extra touch of sweetness we like.

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TIARE1

Cooking Level: Intermediate

Living In: Citrus Heights, California, USA

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Reviewed: Jul. 22, 2007

I was very disappointed with this recipe. VERY BLAND TASTING! It tasted as if I were eating a piece of paper. I even added more sugar and vanilla as I saw in earlier reviews. Will definately NOT try this recipe again.

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Jennifer

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Reviewed: Jul. 11, 2007

This recipe is very simple and quick! However, I substituted half whole wheat flour and half white flour, added a 1/2 tsp. extra of baking powder, doubled the blueberries and used organic sugar instead of the granulated white sugar (adding a little extra for a little sweeter muffin).

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ANA CARMONA

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Reviewed: Jul. 8, 2007

I was apprehensive about making these as there were so many varied comments but I love them. I doubled the recipe, added 1 tsp vanilla, 3 cups of blueberries and 1 heaping tablespoon of sour cream. Most and flavorful and although not real sweet, they were great. I will enjoy them with my coffee in the morning. Don't be afraid of this recipe, it is great.

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Janice Rich

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Reviewed: Jul. 2, 2007

Really good! A simple recipe with only a few ingredients.

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KARAJANE23

Cooking Level: Expert

Home Town: Starr, South Carolina, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Jun. 23, 2007

These were very good. I used whole wheat flour and so I needed to add a splash more milk, also I used about a full cup of blueberries. I can see how people might feel that these were bland but in reality they were just not overwhelmingly sweet, letting the sweetness come from the whole wheat and the berries themselves.

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spacedcowgirl

Cooking Level: Expert

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Reviewed: Apr. 4, 2007

I used bread flour because I didn't have all-purpose on hand. I also used buttermilk instead of regular milk. I didn't measure the berries, so I think I might have doubled the amount. Kept everyhting else the same. These were great.

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dmmosher

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