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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ambra yulin

Cooking Level: Intermediate

Home Town: Sandpoint, Idaho, USA

Living In: Fairview, Tennessee, USA

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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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ktandthecrew

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Reviewed: Jul. 18, 2009

excellent taste and moist texture. USE CUPCAKE LINERS OR THEY WILL STICK and don't overfill (fill 2/3 of muffin cup) or top will stick. we used tablespoon to remove (didnt use liners 1st time). again this is an wonderfully flavorful muffin recipe

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sandra

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Reviewed: Jul. 13, 2009

I love this recipe! I went blueberry picking and was looking for a good recipe, and I found it! I have cooked batches every day and all the neighborhood kids have gone crazy for them. I did make a couple of changes though. I used shortening instead of butter because I don't eat butter and I accidentally used bread flour the first time that I made them but they came out tasting so good that I kept the changes everytime that I made them. Thanks for the recipe!

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imartinne

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Reviewed: Jul. 12, 2009

I've made these muffins several times. There always a hit. Ever so moist.

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SALLY

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 11, 2009

I tried this recipe today, it is great it came out fluffy and yummy. All I change in this recipe is the sugar I put in and the amount of blueberries. I put 3/4 cup of sugar instead of what the recipe asked for and I put 1 3/4 cup of blueberries instead of 2 1/2 cups. It came out great . I will sure make it again :).

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Kutin

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Coram, New York, USA

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Reviewed: Jul. 10, 2009

This was a very easy recipe. Good taste and didn't have any sort of sticking problems with them. I didn't, however, use muffin cups so that may have made a difference. Only used 3/4 cup of sugar and they still tasted fine. I would use this again, but probably with sour cream and olive oil, rather than milk and butter.

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ABCs

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Reviewed: Jul. 6, 2009

Wonderful and easy recipe! I was looking for something to do with all my blueberries that I had in the fridge. They were great, my husband couldn't even wait until I was able to get them out of the pan! He loved them! Will make them again for sure!

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ROSTER63

Cooking Level: Expert

Home Town: Dacula, Georgia, USA

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Reviewed: Jul. 5, 2009

the muffins came out really good- I did not have the sticking to the pan problem that others did. What I did do what add some lemon zest, and a 1/4 of a cup of applesauce, some 2 teaspoons of oat bran and a scoop of ground flax seeds. I also replaced 1/2 cup of the flour with some whole wheat flour in hopes they would be more filling. I also cooked them for only 25 minutes- my oven tends to run hot. Came out great! So Far my husband has not noticed the added benefits and liked them very much!

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HMac

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Reviewed: Jul. 2, 2009

I made these muffins last night with frozen bluerries that I happened to have in the freezer. They came out great! I scaled the recipe down by half and I added vanilla extract and lemon to the batter. Friends and boyfriend called them "crack muffins" lol

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KHall

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Reviewed: Jun. 24, 2009

Made a 1/2 batch of these to whip up a quick dessert & use up some blueberries. The recipe was quick & tasty. I also added a little vanilla. Yes, they were purple but so what. My kids thought it was great.

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jess

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Reviewed: Jun. 23, 2009

the best blueberry muffins i've ever eaten! i followed the recipe except for adding 1/2 sour cream.. they were perfectly moist and full of flavor and i used bakers joy in the muffin tin and i had no problems of them sticking to the pan.. from now on this is my go-to blueberry muffin recipe!

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jun. 16, 2009

Great muffins!!! I added some vanilla extract to give it a better smell since the eggs took over...otherwise yummy!!

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Elena

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Reviewed: Jun. 13, 2009

I used splenda instead of sugar and added 2 T of honey. I also replaced 1/2C. of white with whole wheat flour. Did not use sugar on top. VERY good.

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: May 23, 2009

we added 1/4c of applesauce, 1teaspoon of vanilla and a couple dashes of cinnamon, they tasted awsome.......however, this recipe (even without the added stuff) makes crumbley muffins, they fall apart, you can't really cut them with out having a mess on your plate ect. again they taste really good but i am going to hunt for a different recipe

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MALETVETTE

Cooking Level: Expert

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Reviewed: May 22, 2009

They were really good but I like mine a little sweeter.

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sweettooth27

Cooking Level: Intermediate

Living In: Sharon, Pennsylvania, USA

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Reviewed: Apr. 20, 2009

Very good! Perfect really! I used spray olive oil in the muffin pan and was able to remove the muffins immediately after being taken from the oven so we could eat them hot with butter. (Others had complained of them sticking to the pain, but not this way.)

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Wavedoll

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Reviewed: Mar. 22, 2009

OK, I know everyone just loves these muffins, as did I. This recipe will work as a coffee cake as well as muffins. I will definitely make it again, but in loaf pans next time. It does get a 5 for taste, though!

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: Mar. 16, 2009

This recipe was delicious! I typically use the Betty Crocker recipe with streusel topping, but I think this one might be a new favorite. I used blueberries that I had frozen from last year's pick, and they worked well. Also I didn't need to bake for the full 30 minutes; about 18-20 in my oven worked well.

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gerriann08

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 15, 2009

I have never had homemade muffins before but these ones tasted pretty good. although there was ALOT of blueberrys i would only put 1 1/2 cup instead of 2 1/2 and i would mash 1 cup and add 1/2 unmashed!

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