The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 27, 2008
Very good recipe! I substituted whole wheat flour and cut the sugar to 1 cup, for a more healthy option. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 11, 2008
This is an excellent blueberry muffin recipe. I used frozen blueberries instead of fresh. I just thawed them for about 45 minutes on a plate with papertowels prior to adding to the batter. I also omitted the sugar on top of the muffins. I tried the recipe both ways and I think the muffins are perfect without sugar on top. This recipe is used weekly in my house now.
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Cooking Level: Expert

Home Town: Germantown, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 8, 2008
Delicious! I substituted 1/2 the butter for a 1/2 cup of cinnamon applesauce. Also used whole wheat flour instead of white all purpose. They turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 27, 2008
These muffins are extremely delicious! A few things you have to remember. As another reviewer said, these muffins have the tendency to stick and be a disaster. Keys to not sticking.. Make 100% sure you grease the cups very very well. Also grease the top of the pan around the cups. Don't over fill. And make SURE you let them sit for about 20 min before removing from cups. These are really the most delicious muffins I've tasted!! Well worth the extra steps needed to keep them from sticking. They are soo very moist (the reason why they stick so easily) and AWESOME! I made them as the recipe said and wouldn't change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 25, 2008
best recipe i have ever tried for muffins! this will be a family classic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 23, 2008
Good muffins. A little on the dense side for my taste. I prefer a lighter texture. They took about 27 minutes to bake and were still on the darker side. I got 17 muffins out of the recipe. (Normal size) Thanks!
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Cooking Level: Intermediate

Home Town: Ventura, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 22, 2008
These muffins where delicious!Easy to make.I used buttermilk and the topping I used sugar and cinnamon.I made 18 muffins.Next time I'll make 12 so they will be bigger.Also I used baking cups so they didn't stick. Definately a keeper! Thanks for the recipe
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Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA
Living In: Hingham, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 21, 2008
Great recipie, but I would say that these are cup cakes (very sugary), not muffins. It also suprisingly makes a great frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 19, 2008
These are perfect muffins. Fill the muffin tins to the top. It makes 12 yummy muffins.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 15, 2008
Just ok for me. A little to dense and cake like for my taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 15, 2008
excellent! I halved the recipe because I didn't have enough blueberries, and it made nine lovely sized muffins. I used half of the sugar for the topping and it was plenty. Produced a lovely, moist, cake-like muffin. Thanks for a great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 9, 2008
these took me 5 minutes to make and they tasted pretty good!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 6, 2008
I've made this recipe twice now, following it to the letter, and both times my muffins have come out perfectly! I use muffin cups and haven't had any problems with the muffins clinging to the paper. Even the resident blueberry hater thought they were delicious! I may try substituting cranberries next time, just to see how it works. Thanks for the great recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 4, 2008
So good! The only change I made was ommitting the sugar on top, just personal preference. If you like a sweeter blueberry muffin this recipe is great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Dec. 19, 2007
Very good!! But I also had a problem getting them out of the pan and used the freezer method. Either super-grease & flour, or use the cupcake liners. Really, really good though - I'll make them again, absolutely.
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Roscoe, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 12, 2007
I followed this recipe almost exactly. The only change was that I used 2 cups of frozen blueberries,instead of fresh. Nice recipe, very easy, better muffins than what you get from a box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 11, 2007
These muffins are great! They are easy and quick to make, come out of the pan with no effort and my family loves them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Dec. 8, 2007
These are pretty good! Per other reviewers, I added 1/4 c applesauce. I also doubled the blueberries. I used the recipe for 18 muffins to get 12 pretty large muffins and they took about 35 min to bake.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 5, 2007
These muffins are really moist and tasty, my family agree that this is the best recipe for Blueberry muffins they have tasted. Thank you for posting it
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 12, 2007
My family loved these! I used frozen berries and added until I thought there was enough!
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