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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Reviewed: Mar. 11, 2007

I think they are good but thet need about a teaspoon of vanilla extract.

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CHEFMARYMOO

Cooking Level: Professional

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 5, 2007

They are very bland.

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Chime

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Reviewed: Nov. 28, 2006

The recipe was very very very bland! Not my cup of tea.

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Anthony

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Reviewed: Nov. 15, 2006

easy recipe, good flavor. Kids liked them. Very filling.

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case530

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Reviewed: Nov. 8, 2006

I added a tsp of salt and thought they were very good.

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debra

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Reviewed: Oct. 30, 2006

Recipe was kind of bland. Others were right, more sugar is needed. I chose not to add more sugar because as Asians, my parents do not like their baked goods to be too sweet. But definitely need to add a little more sugar. Doubled the blueberry as suggested. I'm not an expert or anything, but I wonder if the recipe was bland because salt was not added. The top was kind of crunchy, which I liked. (I had to bake it for 40 minutes because the top was really pale after 20 mins.) I'm going to try the recipe again and add salt to it.

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lizy

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Reviewed: Oct. 4, 2006

I finally found easy and tasty home made blueberry muffins! Just the right amount of sweet, and the texture was wonderful. Even though it says to serve hot, they are still very tasty the next day. I added a splash of vanilla extract and a cinnamon/sugar topping as well. I will definately make these again!

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Beth

Cooking Level: Expert

Living In: Etna, New Hampshire, USA

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Reviewed: Aug. 29, 2006

As hungry as we were this morning, no one liked these muffins. They were definitely too bland. We will definitely not make them again.

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dana

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Reviewed: Jul. 30, 2006

Sorry - thought these were very bland.

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Kim

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Reviewed: Jul. 22, 2006

These did not turn out well at all despite attempts to improve. I added vanilla extract, a bit more sugar, more blueberries- they still tanked.

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Jul. 11, 2006

These were okay, and were very easy to make. Next time I'll use more sugar and add some vanilla. I drizzled some vanilla glaze over the first batch since they tasted a bit bland.

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Adrienne C.

Cooking Level: Expert

Home Town: Pinehurst, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 11, 2006

Wonderful flavor and kid approved!

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Sharon Janine

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Reviewed: Jun. 25, 2006

This was good but not great, we thought it could use a little more sugar and a little vanilla. I'll try it again with both.

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Jun. 5, 2006

Good basic recipe. Had to defrost some frozen blueberrys instead of fresh, turned out lovely.

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LIZA PIAZZA

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: New York, New York, USA

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Reviewed: May 14, 2006

I printed this recipe for my 3 kids to make me for mother's day breakfast because it looked easy. Well, it must have been too easy for a reason because they weren't good at all. Very bland, no sweetness at all, and were tough. If you want easy blueberry muffins, stick with Bisquick. I do not recommend this one at all, sorry.

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BONNIET310

Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 4, 2006

They were very good and light on the sugar. My daughter even liked them without all the sugar of most muffins. They are definitely better when they are warm.

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Amanda

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Apr. 4, 2006

I made this in a mini muffin pan and baked for 15 minutes. They tasted good, but seemed a little rubbery to me.

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MICMCKIM

Cooking Level: Expert

Home Town: Three Rivers, Michigan, USA

Living In: Allen Park, Michigan, USA

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Reviewed: Jan. 26, 2006

I love the simplicity and ease of this recipe. The muffins aren't overwhelmingly sweet, but the texture is outstanding (and SO moist!) I prepared the recipe just as written except that I doubled the blueberries to 1 cup (1/2 seemed like such a small amount) and I used frozen berries. I also had success foregoing the paperliners and just spraying the pan with cooking spray - they slide right out of the pan.

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