The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 30, 2009
tasty!!!! made me mouthgasm :]
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 10, 2009
Delicious! I've made this recipe a few times (most recently with raspberries) and they always disappear shortly after they come out of the oven.
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Photo by cakewench

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 17, 2009
Add chocolate chips to this recipe and my kids couldn't stop eating them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 2, 2009
The best blueberry muffins ever ! I didn't smash the 1/2 cup blueberries though and I used 1/4 cup fat free half and half instead of 1/4 cup milk. These were so moist and tasted as if they came from some really good bakery!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 31, 2009
Truly a wonderful muffin.. My children and husband loved them. We love blueberries and this is just another great way to eat them! I changed nothing... they are great the way they are!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 30, 2009
This recipe was terrific! I really like that the muffin batter is not overly sweet; it really let the sweet-tartness of the blueberries stand out. Note: this may be my oven, but I only needed bake the muffins for about 20-23 mins, and they were nicely browned on the edges. If I had left them in for 30 mins, they would have been burnt. Overall, great muffin recipe. Will definitely be making them again!
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Bloomfield, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 28, 2009
BEST MUFFINS EVER!! I made these this morning and they are delicious and easy. I added some extra stuff. I added 1t of vanilla and a little more than 2 1/2C of berries. I added the last 1/4C of sugar to the berries because they were really tart. I made sure to spray the pans really well, I couldn't wait 20 min. to take them out. I took them out of the pans after 5 min. and they came right out. I ran a butter knife around the edge and they just popped out. In my oven they only took 20 min. to cook. I will definitely make these again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 27, 2009
loved them! i only put a little of the sugar on top because 1/4 cup seemed like a lot. i used frozen blueberries this time, but i want to try fresh. the frozen berries tasted watery to me. my family didn't notice.
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Cooking Level: Beginning

Home Town: Garden Grove, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 23, 2009
Absolutely delicious! I cannot have dairy so I substituted applesauce for the butter and almond milk for regular milk. I also used whole wheat flour because I didn't have regular and they still tasted great. I sprayed a non-stick pan with Pam and did not have a problem with them sticking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 20, 2009
I am not a baker and these muffins turned out great! I did forget to add the extra sugar on top and I didn't have milk, so I used soy milk. The berries I had were fresh, but frozen a few days earlier. I used them frozen and it did not change anything. I did defrost half a cup in the microwave for mashing. I checked on the muffins after 20 min and they were ready, so the 30 min baking time would have been too long. I did not grease the tins, I used liners instead and they peeled away beautifully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 20, 2009
i dont eat blueberries myself, but when i made these my family loved them! My dad said they were greta and very moist, he wants more! FUnny story actually i had never made muffins before, and we thought the consistency would be more like cake batter, but it wasnt, they were great!
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Cooking Level: Intermediate

Home Town: Fresno, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 14, 2009
Question: Is the batter suppose to be so thick, or should I add more milk. I've made (other) muffins before, but the batter was NOT this thick. Anyway, I went ahead and added a splash more milk and I didn't realize that the berries had to be mashed, maybe that's why it was a little thick! They tasted very good! I've never made bb muffins before, so I might try other recipes, but these were good! What's wrong with purple batter anyway???
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Cooking Level: Intermediate

Home Town: Flushing, New York, USA
Living In: Danbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 12, 2009
I made these last night for my husband and he loved them! I sprinkled sugar on some of them but they all taste good, will add sugar to all of them next time. Might try whole wheat flour next time too.
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Photo by KANE116

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 10, 2009
very tasty! Followed the recipe exactly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 9, 2009
very tasty, I used rice bran oil in place of butter...they are nice warm, cut open and enjoyed with a little pat of butter!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 9, 2009
awesome! I love the idea of mixing mashed blueberries in the batter. :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 6, 2009
The very best muffins I've ever had!!!! I used paper liners and they didn't stick to them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 31, 2009
These muffins are great! I followed the instructions exactly, and I took the advice of some other viewers to grease the muffin pan REALLY well. The muffins came out the pan with no problem and were excellent! My family loved them. It made one dozen nice-sized muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 30, 2009
I think these are wonderful! I scaled the recipe down to 12 muffins (which calls for 1 and 1/3 egg- ha!) and these turned out great. Very moist. When you scale it down to 12, it calls for 3/4 cup sugar, plus a tbsp and tsp. I just added 3/4 b/c I felt the extra was unnecessary. The flavor was still very good!!! I also skipped the sugar on top. I will definitely make this recipe again. I had no problems w/ sticking- buttered and floured the pan very well, even the top part and there was no sticking at all. (I didn't use liners.) The only other change I made was the baking time- mine were done at 25 minutes. Hope you try this recipe; I think you'll love it!
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Cooking Level: Intermediate

Home Town: Sandpoint, Idaho, USA
Living In: Fairview, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 20, 2009
These are wonderful. I have never made homemade blueberry muffins that I really loved before. I followed the recipe exactly. I had no problem with sticking in my silicone muffin pan, but they stuck a little in the regular one.
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