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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Randi

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Reviewed: Feb. 28, 2009

this recipe was very good! my whole famliy really enjoyed it and we will make again! we used frozen blueberries instead of fresh ones though. the sugar sprinkled on top made the whole muffin. excellent recipe!

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smoothies97

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Reviewed: Feb. 26, 2009

Wow, these are good. I added vanilla extract, but don't think it made that much difference. This is a recipe you can use as written! Mine baked in 30 minutes, and made 12 regular and 8 mini muffins.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Feb. 22, 2009

I made these muffins today because I had some leftover blueberries and it was quite delicious. I did add about 2oz of cream cheese and 1 tsp of pure vanilla extract. I will definitely be making these again.

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MICHELLE

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Reviewed: Feb. 22, 2009

Very good muffins...mine were done in 25 min. and stood for only 10 because I couldn't hold my family off any longer. Made the recipe as is except for adding 1/4 cup applesauce as someone suggested. Great way to use plentiful blueberries in the summer!

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luckybrown

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 9, 2009

This was my first attempt at from scratch muffins, and I loved this recipe! It is a sticky batter, but the muffins turned out so moist. I also didn't have to cook them for 30 minutes, but that's fine too! Also, I only put in 1 1/2 cups of blueberries, and the muffins still turned out fabulous. YUM!

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danielle

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This is a great and easy to follow recipe. To make a healthier muffin you can substitute 1/2 the flour with oats or add some wheat germ in lieu of flour.

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SJLY

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Reviewed: Jan. 26, 2009

This recipe is amazing. I am sure the butter really makes it stand out from other muffin recipes. Will make again.

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Leah24

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

First time I ever attempted muffins and they were FABULOUS!!!! Easy to follow recipe, turned out moist and went real fast! Will definately make again!! Thanks

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Anita

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Reviewed: Jan. 13, 2009

Yummy!

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 10, 2009

Very moist, very tasty, and everyone who had one gobbled them down. I made these with an equal amount of applesauce instead of butter, topped with cinnamon-sugar instead of just white sugar, and found that the batter filled a dozen muffin cups rather than 18 for me-- but woooow! My mom said she couldn't wait for breakfast the next day so she could have another, they were so good! No need to add any butter/margarine to them unless you want the flavor because these already have the moistness on their own. Definitely going to be making this over and over again. Also, mine baked up in only 20 minutes. I sprayed the heck out of my tin with Baker's Joy.

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Immora

Cooking Level: Beginning

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Reviewed: Jan. 3, 2009

These were very easy and tasty. made a dozen regular sized muffins and a dozen mini muffins.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Dec. 29, 2008

These muffins were amazingly good and so easy to make. My 4 and 6 year olds loved helping to make (and eat) them. To mash the blueberries I put them in a ziplock bag between the two of them on the table and told them to pound away! They LOVED that part almost as much as eating them. I will definately make these again and again!

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Angelica

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Reviewed: Dec. 22, 2008

This is a fantastic recipe! So easy, and so delicious! I will never buy a box mix for blueberry muffins again!

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SARAHJEWEL

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Reviewed: Dec. 8, 2008

I'm giving these muffins 5 stars because they tasted incredible but they were lighter, fluffier muffins as opposed to the denser kind which I usually prefer. but that aside, anyone would love these, they were that good!

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selina777

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 25, 2008

I LOVED THIS RECIPE.. I was looking for a basic muffin recipe so I could incorporate strawberries into it. I tried this one and used strawberries instead of blueberries and it is the best muffin I have ever eaten..

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rockninaz

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Oct. 11, 2008

Very tasty muffins! I loved the idea of mashing the blueberries it really adds a lot more flavor to the batter. I only got 12 muffins, instead of the original 18. Will make again!

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stefan777

Cooking Level: Beginning

Home Town: Novi Sad, Vojvodina, Serbia

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 27, 2008

These are fabulous! I added 1/2 cup of applesauce, as another reviewer suggested. They are so moist. I used liners for the pan as I was afraid they would stick. I will make again for sure.

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nancy

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

These were amazing! The mashed blueberries really made the difference. I waited until the muffins had baked for 20 minutes before sprinkling the remaining sugar on top.

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