Reviewed: Dec. 25, 2006

This was a really great classic blueberry muffin recipe. I will definitely use this again for my next blueberry muffin craving.

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Oct. 26, 2006

This is the first blueberry muffin recipe I have tried but it was a big hit in my house. I used 1 can of blueberries instead of fresh, with the liquid drained off of course. 30 minutes did seem like I little long for muffins. I don't know if it's just my oven, but mine only took about 22 minutes.

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MWICKLANDER

Cooking Level: Beginning

Home Town: Sacramento, California, USA

Living In: Lewiston, Idaho, USA

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Reviewed: Oct. 24, 2006

These muffins were fantastic! I also used 1/4 cup of applesauce and they tasted great. Very fluffy and moist!!! Will definitely be using this recipe often!

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4 users found this review helpful

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Teresa Ward

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Reviewed: Sep. 21, 2006

easy to make u can use frozen blueberrys just be sure to thaw and drain off any liquid

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pam purchase

Cooking Level: Intermediate

Home Town: Etobicoke, Ontario, Canada

Living In: Kentville, Nova Scotia, Canada

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Reviewed: Sep. 21, 2006

Perfect. Simple, fast, and delicious.

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IAMTOM

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Reviewed: Jun. 27, 2006

I made these today because I thought it wuold be a nice treat for my son because he loves Blueberry Muffins. They turned out delicious! I forgot to save 1/4 of the sugar for the top and they still turned out super good! This will be a favorite in our house!!

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BOOMKISS

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Reviewed: Apr. 19, 2006

These are okay. My husband didn't like the mashed berries. They won't go to waste (because of the fresh blueberries) but weren't very good.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Apr. 10, 2006

my first time ever to make any kind of muffins from scratch. absolutly awesome. easy and yummy

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15 users found this review helpful

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daniela c.

Cooking Level: Intermediate

Home Town: Vilseck, Bayern, Germany

Living In: Melbourne, Florida, USA

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Reviewed: Feb. 22, 2006

i've made this recipe a million times. we LOVE LOVE LOVE it! i have to hide the ones i don't want eaten, or else they'd be gone in a *snap*! thanks!!

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4 users found this review helpful

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ENRGRM

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Reviewed: Jan. 20, 2006

This recipe has become a family favourite, they are fantastic! We usually make a double batch.

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GONEBANANAS

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Reviewed: Jun. 20, 2005

My husband and I loved the muffins. The only tweeking I did was add 1 1/2 cup of sugar, 1 tsp of vanilla and extra 1/2 cup of blueberries. I also didn't sprinkle the sugar on top. I would use this recipe again!

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Aunt Carmie

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Reviewed: Jul. 18, 2004

This recipe didn't work well for me. The muffins didn't come out of the pan well, didn't rise, and had the consistency of cake (perhaps i over mixed it). They didn't brown, they just burned. I was disapointed.

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toezar

Cooking Level: Intermediate

Home Town: Broomall, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Jul. 17, 2003

I made this a non-dairy recipe by using water instead of milk though I found it needed about a 1/4C more of liquid. I also skipped the topping. They came out of the tins very easily (I used non-stick) even right out of the oven. Everyone loved them though I thought they were slightly too sweet.

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DORIENNE D.

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Reviewed: Jan. 23, 2003

The only thing redeeming about this recipe is the good flavor. Otherwise, these muffins were a disaster. I am sure that I followed the directions precisely. I carefully and completely greased each individual muffin cup in the muffin tin with shortening, and yet every attempt to remove a muffin from its cup resulted in the top breaking off and the bottom sticking in the cup. I wanted to take these to work with me, but all I would have to show are some broken-off tops and some crumbs from the bottom of the muffins. I am very disappointed.

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25 users found this review helpful

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Maggie

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Reviewed: Oct. 28, 2002

Wow! These were the best muffins I have ever baked. Simple recipe with outstanding results! This is THE recipe from now on.

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3 users found this review helpful

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JILLYARD

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Reviewed: Sep. 7, 2002

My family rates these a three saying they weren't sweet enough, except on top. I thought they were good but not the best I have ever had.

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PATCH60HEARTS

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Reviewed: Aug. 30, 2002

These smelled delicious and were nice and moist, but the taste of the bread was so plain! They were basically good muffins, but if they're not fresh-out-of-the-oven they taste pretty bad

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SUGARSWIRL

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Reviewed: Aug. 30, 2002

I have made this recipe twice so far (in 3 days) and they just keep disappearing. They are terrific. The recipe is forgiving too. I used cake & pastry flour and substitued frozen mixed berries for the blueberries for a switch and they still turned out great. I don't have to look for a blueberry recipe again.

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TGAGNE

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Reviewed: Aug. 29, 2002

This is by far the BEST blueberry muffin recipe I have ever made. I prefer them with about half the sugar sprinkled on top (1/8 cup or a tablespoon or two). The tops are divine!! They're chewy and delicious. The muffins are moist and light. Everyone I have served these to has loved them!

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garlickrose

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Eagle River, Alaska, USA

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Reviewed: Aug. 21, 2002

These were absolutely the very best blueberry muffins that I've ever had. Everyone in me family LOVES them! I followed another reviewer's advice and I added 1/4 cup of applesauce, plus I added 1 tsp. of vanilla. Someday, I might even try adding lemon flavoring instead.....either way, I bet they'll be delicious!

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SPUTNIK649

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