Reviewed: Sep. 3, 2008

These are absolutely great! I put cherries instead of blueberries, they were delicious!

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love2cook

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

These blueberry muffins are delicious!I recommend omitting the sugar sprinkled on top of the muffin before baking because these little treats already taste like cupcakes and they bake to a wonderful golden color.

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Lindsey

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 21, 2008

Finally - great blueberry muffins! I honestly followed the recipe to a T (unusual...) and only needed to bake them for 25 minutes. I used paper cups and was sure not to overfill them. They have a nice sweetness to them that perfectly balances the blueberries. I'll definitely keep this recipe and make them again.

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Aug. 16, 2008

Awesome recipe-- I used shortening instead of Butter,added 1 tsp. of vanilla, no sugar on top,and coated the blueberries w/flour. Very light and fluffy

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Anne18

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Reviewed: Aug. 15, 2008

Wonderful! Very easy to do and the muffins were moist and tasted great. This will go into my recipe box at home to be used again and again.

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Davina

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 12, 2008

I have never made homeade blueberry muffins...very good and full of blueberries. I did not mash any of the berries. I only gave this four stars beacuse my picky girls did not like them, so now I have a whole dozen too eat by myself(I think I can manage that)!

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Amy

Cooking Level: Expert

Home Town: Tarboro, North Carolina, USA

Living In: Stantonsburg, North Carolina, USA

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Reviewed: Aug. 6, 2008

These muffins were simply amazing!!! The only thing I did differently was bake them to about 25 minutes to keep them from drying out too much. But everyone loves them and I'll definately be making them again very soon! Thanks so much for the recipe!!!

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Aphrodite18

Cooking Level: Beginning

Living In: Kingsville, Maryland, USA

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Reviewed: Aug. 6, 2008

Very Good flavor. Best I've made.

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Michelle Fellows

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Reviewed: Aug. 4, 2008

Very good just as directed!

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MCPARKER

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Reviewed: Aug. 3, 2008

This recipe was so easy to make and everything turned out perfectly. I followed the instructions exactly and I used muffin cups to ensure there was no sticking. This was my first time making muffins and I'll never need another recipe again!

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Liz

Home Town: Sacramento, California, USA

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Reviewed: Aug. 2, 2008

Very Good. These are not your typical blueberry muffin. They are very light and kinda fluffy. I added 1/4 of applesauce like other reviewers suggested and substituted light whole wheat flour for AP. I’ll definitely make these again. Update- I made this recipe agian as a loaf and baked for 55 minutes. Turned out excellent!

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cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 27, 2008

These muffins are wonderful!! I used paper baking cups, greased around the top of the muffin cups and waited a full 20 minutes after the muffins were out of the oven before trying to remove them. I didn't have any problem with sticking. Definitely worth the extra effort.

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love2bemom24

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Reviewed: Jul. 27, 2008

Really good. Will make again.

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COOKIN LADY

Cooking Level: Expert

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Reviewed: Jul. 21, 2008

Mmm! Very blueberry-y! I used cream cheese in place of the butter and substituted 1/4 cup applesauce instead of the eggs. Also used whole wheat flour and brown sugar and added just a teaspoon or two of grated lemon rind. Made it as a bread. My dad and brother loved it! Thanks Majorie!

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400luv

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

Everyone enjoyed these muffins. They have a good consistency and flavor. I washed and coated the blueberries with flour prior to adding them to the batter and they were very even throughout the muffin. I filled the muffin to the top and the batter made 10 average sized muffins. I think the next time I might eliminate the sugar on top because my husband prefers them a little less sweet.

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Fran

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

It was a great recipe and very easy to follow! I loved the idea of mashing up some of the blueberries; nothing like blue muffins! I did feel that 30 minutes was a tad too long, though! Will definitely make them again.

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BerlinBear

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Reviewed: Jul. 9, 2008

These were good - I forgot to mash the blueberries so all of mine were just folded in - didn't make a difference anyways - still good.

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

YUMMY! These were fantastic! I used buttermilk instead of milk... I added a dash of cinnamon and a smidge of nutmeg. I also reduced the amount of sugar on top. I will be using this recipe again and again!

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GRITS:Girl Raised In The South

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jul. 6, 2008

The only change I made was that I added 1 teaspoon of vanilla. My husband absolutely loved these. I will definitely make again.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Reviewed: Jul. 2, 2008

it's one of the tastiest muffins i've made. more moist than other muffins i've seen. and the taste is just right! my niece says its better than those sold outside. well, being an amateur cook i'm quite flattered. the only downside i have was, that it didn't rise. maybe my soda was not fresh anymore? but i bought it a mth back and its cap is sealable.

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