Reviewed: Jul. 11, 2007

Great blueberry muffin recipe. Very light and tasty.

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Nell

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Reviewed: Jul. 4, 2007

I just got done tasting these muffins and I have to say that they are very good. I would give them 5 stars but I don't think the recipe as written makes them sweet enough. The sugar on top helps that a lot but not quite enough. I wouldn't eat these without plenty of butter for that reason. I will be keeping this recipe and tweaking it to make sweeter muffins in the future. I don't like my muffins so sweet like the "To die For Blueberry Muffins" from this site but at the same time I don't like them relying only on the berries for sweetness either.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 30, 2007

These muffins are very good they have a nice texture. I always use fresh blueberries never frozen. Do not over mix. I did not put sugar on them either which I think would have made them a little to sweet for me.

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Texasfairbaker

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jun. 24, 2007

I made this muffins this afternoon and the end result was very good; although we did find them a bit on the sweet side. Next time I may reduce the amount of sugar to 1 cup and see how that goes. The only thing really worth mentioning is that I used frozen blueberries and I made mini muffins (baked for 18 minutes) and both worked out really well.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jun. 24, 2007

"These are, like, the BEST blueberry muffins EVER!" That was an actual comment received from one of my friends when I served these at brunch yesterday. I tweaked the recipe slightly. I added two pinches of baking soda, several shakes of cinnamon, and a tsp or two of vanilla. And then I poured in about a tbspn? of Sprite. Oh, and I crumbled brown sugar on top, along with the white sugar (and I put in two cups of white sugar instead of the suggested amount). They were very sweet, but oh so good! Oh, and my batter made an even two dozen. I will DEFINITELY make these again!

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MAUST01

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Reviewed: Jun. 12, 2007

I must have done something wrong. I swore I followed the recipie exactly but my muffins did'nt rise, they stuck to the paper liners, and the berries all dropped to the bottoms. What did I do wrong?

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mandieliz

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Reviewed: May 6, 2007

If you are looking for a healthy wholesome muffin, this is not it! But if you are looking for a treat-this is the one! Very sweet and cakelike! Between 2 adults and 1 3 yr old, we actually ate a dozen in one sitting. YUM! Didn't change anything!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: May 5, 2007

It tastes really good!!!!!!!!!!

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Mo

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Reviewed: Apr. 29, 2007

I followed the directions as precisely as possible and the muffins turned out great! Though, the texture was a lot more cup-cakey than I imagined and they were a bit bland in taste. It's okay though. Less sugar means less calorie burning later :]

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michel

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Reviewed: Apr. 5, 2007

I used a bit less sugar and made mini muffins in the oven for approx. 12 min. they were super yummy!

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KJD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 5, 2007

Very tasty. Used frozen blueberries instead of fresh, also thought 30 mins was too long. Baked for 25 mins and a few burnt on the bottom- will watch more carefully next time. I will deinitely bake again! Everyone at my work loved them!

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Andie

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 3, 2007

VERY GOOD-BLUE BUT VERY VERY GOOD

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corri

Cooking Level: Intermediate

Home Town: Brandon, Vermont, USA

Living In: Burlington, Vermont, USA

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Reviewed: Mar. 31, 2007

I made these last night and they turned out very good. The only thing I would do differently is not add the sprinkled sugar on top and less blueberries, but besides that they were good!!!

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Laura

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Reviewed: Mar. 30, 2007

Pretty darn tasty, but waaayyy tooo sweeet

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vickie

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Reviewed: Mar. 26, 2007

yum yum

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porky

Cooking Level: Beginning

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Reviewed: Mar. 24, 2007

I found this recipe awsome!!! It's more like a cake muffin than a heavy biscut muffin. I added vanilla, a little lemon zest, and cinnamon and didn't mash any blueberries because I didn't want them to be gray/blue through-out. I topped them with cin/sugar. They are light, airy, and DARN GOOD!! Thank you for this recipe, it's a keeper!!!

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Tiffany R.

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Roseville, California, USA

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Reviewed: Mar. 6, 2007

Awesome. My very picky eater said they were "magically delicious." Made a few modifications based on other reviews. Added 1/4 cup Granny smith applesauce and 1 tsp vanilla. Did not mash any of the berries. Made 12 LARGE muffins; baked for 22 minutes.

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Laurie

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Reviewed: Feb. 26, 2007

these muffins turned out amazing! i've made them several times for family etc and i always get great feedback. i made them once with strawberries, and that worked great too!

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 21, 2007

This recipe stinks! Not literally, but it was not the best recipe for blueberry muffins. The batter came out purple (since you need to mash the blueberries and add it to the mix), it tastes very bland and if I cooked them for the full 30 minutes, they would have burned since they were well done at 22 minutes. I will not make this again.

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ctazlvr2

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Reviewed: Jan. 9, 2007

This is the best blueberry muffin recipe I have tried. I love these! I've made them with applesauce and without. I think both are great. I tried it with the berry applesauce which gave the muffins a slighty purple tint, but really made them moist.

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Lee Anne

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Blueberry Muffins II

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