Reviewed: Nov. 12, 2007

My family loved these! I used frozen berries and added until I thought there was enough!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ERINMS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2007

Very sweet and I used cranberries instead of blueberries. An excellent recipe if you like cake style muffins.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kristin

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2007

Delicious! I added the zest of one lemon and substituted lemon juice for half of the milk-very fresh taste to compliment the blueberries.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

spicegrrl

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

These turned out great, soft and perfect. If you are using frozen berries however I suggest you use less than called for because frozen berries tend to be larger than fresh berries and take up most of the space of the muffin cups.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NNYLARAC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2007

Really simple to make. Don't overdo the sugar. I would judge the amount you put on by eye. I added the applesauce and they came out perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

La La Lauren

Cooking Level: Expert

Home Town: Yorba Linda, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2007

Used 1/2 whole wheat flour, 1/2 white; added 1/4 c applesauce, 1 tsp vanilla extract, and a few shakes of lemon peel and cinnamon. Used Splenda Mix for Baking instead of all sugar and 3 cups of frozen blueberries. Turned out delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Frugalux

Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2007

these were the amazing blueberry muffins! this was my first time ever making muffins and it was a simple, easy recipe! and they were delicious! I used liners so it would be easier to get them out. I will definately make these again! although, I'll probably use less than 1/4 extra sugar for the top, it was a little excessive!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jackie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2007

I didn't sprinkle the 1/4 cup sugar and switched 1/3 cup of flour for 1/3 cup of flax seed and they turned out great. I used Nova Scotia blueberries from Whole Foods and they were the biggest blueberries I've ever seen and it seemed like too much blueberries so next time I will use less. Also, I had a tough time getting the muffins out of the pan so I put the muffin pan upside down on top of a cookie sheet, they came out clean so may use the paper cups next time. This was my first time baking muffins and they were delicious. It's definitely a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gobigred

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2007

Simply delicious! I made these following the recipe, but omitting the extra sugar on top, and they were cake-like and yummy. This recipe is a keeper - thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Donna

Home Town: Rockville, Maryland, USA

Living In: Southport, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2007

Delicious, but I cut the sugar and didn't sprinkle any either. They would have been way too sweet. I must mention that they are a bit cake-like. My kids devoured them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2007

I can finally make a moist muffin! This recipe is a keeper for me...excellent flavour (I added a few dashes of cinnamon)and the texture of cake instead of tea biscuits. I used I Can't Believe It's Not Butter instead of butter for colesterol control, and only 1C of brown sugar (no white). This made 15 medium muffins..probably because I doubled the blueberries! ;-D

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GLITTER53

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2007

I made these today, they were my first attempt at a homemade muffin recipe. They turned out absolutely divine! I used paper liners, which I definitely recommend for this recipe. There are so many fresh blueberries that the muffins don't stay together quite as well as other boxed recipes I've made, the liners keep them together. Also, I only baked them for 20 minutes since my oven tends to overcook everything...20 minutes and I had delicious, golden brown blueberry muffins! The sugar on top went perfect with this recipe as it calmed down the tartness of the fresh blueberries. Just perfect! Thanks for sharing!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jeanie

Cooking Level: Beginning

Living In: New Cumberland, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2007

These muffins are really incredible. I made 6 big muffins and this batch fit perfectly in the pan. I sprayed it with cooking spray. I think they needed to cook about 5 minutes longer because of thier size. I actually liked them because they weren't so sweet. My husband doesn't like really sweet stuff and he really liked these. I only sprinkled a tiny bit of sugar on top. I can't imagine having all that extra sugar, but then again, I liked the little tart taste from the fresh blueberries.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MISSLOCKSMITH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2007

I love these! I substituted 1/2 cup wheat flour and 1/2 cup wheat germ and 1 cup white flour. I topped with brown sugar, but a struesal topping would be fantastic. I did add 1 tsp vanilla too. Made in mini muffin cups baked for 12 min. Very good, will be taking to playgroup tomorrow morning.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2007

I followed the recipe exactly. They turned out perfect. No need to change a thing. I used Pacific Northwest Blueberries. I'm sure no matter where you're from, these will be gone in a heartbeat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MEHA4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2007

These were unbeatable. I used margarine instead of butter, and they were still great. Butter would have made them OUTSTANDING. Everyone said they were better than what they get in the bakery. It's a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Luv2Bake

Cooking Level: Intermediate

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2007

First time baking blueberry muffins and they turned out great! Added teaspoon vanilla and brown sugar along with white on top. Baked 25 mins. Will make again, maybe with applesauce next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hilary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2007

This recipe is perfect!! Easy to make, nice and tasty and w/fresh blueberries plenty sweet. This is going into my recipe box for many years of use!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaryJane D.

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2007

These are delicious, with little burst of plump blueberries running throughout. For my mix, I swirled in a dollop of sour cream with my milk, used half wheat half all-purpose for my flour, used 1/4 cup brown sugar and 1 cup white, and sprinkled in some cinnamon and freshly grated nutmeg. Next time I'll try substituting applesauce for butter. Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Renee

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2007

this was soo good! my only complaint is that it was really hard getting them out of the muffin tin in one piece, so definitely use paper liners. other than that, i used only 1 cup of white sugar, and only 2 cups of flour - 1 1/2 wheat and 1/2 white. and instead of white sugar on top, i used brown sugar. they taste fantastic! i will definitely make these again!

Was this review helpful? [ YES ]
3 users found this review helpful