The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 30, 2008
Pretty darn good! I followed the recipe exactly with the exception of using margarine instead of real butter, since I never use the real stuff. I suggest eye-balling the sugar on top, 1/4 C is too much and just makes a sugary mess while eating. I made 17 muffins using regular sized muffin tins and used paper cups to prevent sticking. These passed the toothpick test at about 24 min and didn't need the full 30 min cooking time. Next time I will try adding a little vanilla extract to the batter for some extra flavor.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 24, 2008
Very tasty muffins! Instead of adding the aplesauce as some suggested, I just added a little more milk and they turned out great! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 22, 2008
Loved these ... best ever...added cinnamon and nutmeg and a dash of vanilla. My husband said on a scale of 1 to 10..these were an 11. Whoo Wee
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Home Town: Mccormick, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 16, 2008
Absolutely wonderful. I had to make these twice. My son doesn't usually eat muffins, but he devoured these.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 15, 2008
Wow, I love blueberry muffins, and these are truly great!!!! Moist, dense, and delicious! I made them exactly according to the recipe, minus a bit of sugar on top, and they are now my go-to recipe for blueberry muffins. Wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 11, 2008
These were very good and easy to make. I had one small container of blueberries left over from something else so had to cut the recipe in half. It still worked out great. It made 9 muffins, but I thought they would have risen more... otherwise I would have cut back to 7ish to make them all a bit larger. Kids loved them regardless and they disappeared quickly! As other reviewer suggested I did add some applesauce and a small amount of vanilla, Thanks,
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Home Town: East Lansing, Michigan, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 11, 2008
This is one of the best muffin recipes I have ever found! I make them for my church often and I always get complimented on how wonderful they are! I use frozen berries- usually a triple berry- which I think adds a lot of flavor too! These are my staple blueberry recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 9, 2008
Delicious! I already had two neighbors who I shared with ask for the recipe! Just a comment or two about the recipe itself: When I was preparing these the batter was quite thick, but that turned out not to be a problem as the finished product was perfect. Also, I filled 12 muffin cups almost to the top and had enough batter to make 2 mini loaves as well. To prevent sticking, I used paper liners, which worked perfectly. For my mini loaves I just used PAM spray on the pans and they came right out of the pans after cooling. No trouble with sticking whatsoever. Thanks for the fabulous recipe!! I followed it exactly and would not change a thing.
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Cooking Level: Expert

Living In: Tustin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 6, 2008
very good muffins, the flavor is just right.
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Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan
Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 2, 2008
Mmmmm...yummy! I used mixed frozen berries instead of the blueberries. I used cupcake papers, the berries make the muffins fall apart on the bottom.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 31, 2008
Thank you for this GR8 recipe! The batter is very substantial - nice & dense - and makes great muffins (IMHO, much tastier than the "To Die For" muffins on this website). They are easy & quick to make. To prevent them from sticking to the pan, I used muffin cups and greased the rest of the top of the muffin pan with Crisco. This recipe made a dozen (as opposed to 18) when filling the cups to the top. Be sure to allow them to sit for at least the 20 minutes that are recommended, too. I altered the recipe by adding diced strawberries vs. blueberries, & used someone's suggestion of adding cinnamon & nutmeg - oh yum! Lastly, they only needed to bake for 23 minutes vs. 30 minutes.
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Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 29, 2008
Best berry muffin recipie I've found. Have made with rasberries and white chocolate as well and both turned out great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 13, 2008
I looked and looked for a good blueberry muffin recipe and finally decided to try this one. I followed the recipe, but added to it to suit my purposes. I added 3 tbs of sour cream & 1 1/2 bananas along with 1 tsp vanilla & 1 tsp cinnamon & 1 1/2 tsp nutmeg. They came out great! I usually have butter on my muffins, but did not even need to spread it on they were so good and had so much flavor. I will use this recipe from now on. PS. If you are looking to make them more healthy I used Organic Pure Cane Sugar by Wholesome Foods instead of processed white sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 4, 2008
I made these blueberry muffins yesterday, the only thing I added was some aplesauce and some pecans, OH MY GOD, these I will definently make over and over again, deliceous, Thank you.
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Home Town: Cocoa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 21, 2008
Good recipe. Like other reviewers I also substituted the butter for 3/4 cup of applesauce. In addition I used 1 teaspoon of vanilla and 1 teaspoon of cinnamon. I didn't sprinkle any extra sugar on top. Will most likely make again.
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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: Apr. 8, 2008
These are really yummy and they turned out perfect! Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 1, 2008
I was looking for a different type of recipe for blueberry muffins when I came across this one. I just followed the original recipe and they are just the best!!!! I will make these many times. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 25, 2008
I finally found the blueberry muffin recipe I was looking for! I tried the "To Die For" ones on this site, btu I found those too sweet, not the traditional muffin I was looking for. These came out perfect. Only change I made was to not mash blueberries in batter and I only used 2 cups b/c that is what I had. These muffins lasted two days in my house. Yummy.
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Cooking Level: Intermediate

Home Town: Burlington, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 8, 2008
I also substituted applesauce for all of the butter, decreased the sugar a bit accordingly, and used whole-wheat flour instead of white. They only need about 20 minutes in the oven, 30 minutes is overkill unless you have monstrously sized muffin tins. They were healthy and moist, turned out quite nicely!
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Cooking Level: Intermediate

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