The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 26, 2009
Can we say amazing muffins!! Make more stuesel topping, possibly 25-50% the amount suggested and fill the cups 2/3 from the top to accomodate this addition. I utilized unsalted butter, and the muffins melted in your mouth...light & fluffy. More experienced cooks maybe aware of this minor advantage, but for novices,(like yours truly)it will make all the difference...yum!
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mlr

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 26, 2009
Truly the BEST blueberry muffin recipe I've tried. I loved the light and fluffy texture with perfect flavor. This is my new standby. Applause to the creator! The only thing I did differently from the recipe was use 2 cups blueberries instead of 1 & 1/2 and it was perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 22, 2009
These turned out pretty good but next time I will use less blueberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 15, 2009
Delicious! I made this using half blueberries and half rhubarb and 1 cup of sugar instead of 3/4. These muffins are very much like coffee cake and would also be good made with apple pieces (yum!) or black cherries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 1, 2009
Nice and light not heavy and dense. Might try adding some nuts in the streusel next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Apr. 27, 2009
Yummy! I doubled the recipe because muffins don't last very long in my house. I got 16 reg sized muffins and 24 mini muffins. The mini's I baked at 350 for 12 minutes and they came out perfect. Thanks for the recipe!
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rae
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 9, 2009
Fantastic! These are really great muffins. I did make a little change. I added 1 cup sugar to the muffin mix and 1 tablespoon of white sugar to the struesle mix. I also used frozen blueberries and they worked great. They came out so moist and really tasty. Thanks so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 31, 2009
I used half whole wheat flour and it was still good! I did use 1 cup of sugar and I also doubled the vanilla extract.
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Living In: Rapid City, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 12, 2009
So I cooked these for 20 minutes and they got burned on the bottom.That is why it is only 4 stars. Also I had enough dough leftover for 5 more muffins after filling each cup 3/4. I tried one and inside it was so soft and delicious. I gave them to my boyfriend and he said they are so delicious. I will try again filling 1/2 full and 1/2 recipe and 1/2 time for I hope the 5 star I know I can get.
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Cooking Level: Expert

Living In: Buena Park, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 30, 2009
I made these for a club meeting during the inauguration and they were a hit with students and staff alike. I also took art of the batter and baked it in a cake pan making it as a coffee cake. My boos declared it "the coffee cake of change". They are perfect for someone with a sweet tooth, which I have but they're still very breakfast-like.
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Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jan. 28, 2009
Pretty good. Not quite Otis Spunkmeyer but good for being from my oven. Loaded with blueberries. I used a can of OregoN blueberries, drained and rinsed. I didn't use streusel topping, I made these for my husband and son to have for breakfast this week and they don't want anything fancy, so I just sprinkled some decorative white sugar on top before baking. I'll use this recipe again as these turned out great. Thank you for sharing this!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 26, 2009
These are great! Didn't have a lemon but used a few drops of lemon extract. They are very moist, best muffins I've made. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 15, 2009
These muffins are perfect and cakey with just the right amount of sweetness! I used frozen (unthawed) blueberries and didn't add the topping.
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LKL

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 25, 2008
They didn't rise, they didn't get cooked in the time perscribed, and the streusel sank. Other than that! They tasted good, but I can't use them as gifts. I don't know what happened, but these were not satisfactory. I bake a lot and usually have no problem with recipes and I'm the odd woman out for a poor report of these.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 18, 2008
I've made this recipe a couple of times and it's wonderful. The batter is rich and creamy and the muffins turn out perfectly round and beautiful. The streusel is really unnecessary but if you use it I think you should add oatmeal or something to make it more substantial. I also tried a 50/50 mix of whole wheat and white flour and they definitely didn't have the same loft as before. They still tasted very good but they were pretty flat.
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Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA
Living In: Franklin, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 24, 2008
When I was making the muffin mix, it turned out more like cookie dough than batter. It was a thick ball, and I had to add a lot of milk to get it into each muffin tin. The muffins were edible, yes, but they were heavy and thick like cookies with blueberries in them. They were definitely not very sweet either. The recipe seemed much more like a cookie dough recipe I've used off the back of a chocolate chip bag than any muffin recipe I've made. Will not be making again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 10, 2008
i cut the recipe in half and add a oatmeal brown sugar topping and that came out real good all in all this is a really good recipe. thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 1, 2008
We loved them...very tasty and moist! I too increased the vanilla to a tbl. and the milk to scant 2/3 a cup and did half white sugar and half brown sugar. I doubled the struesel topping as well.
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Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 27, 2008
I used whole wheat flour, and EggBeaters and these muffins were fantastic. My whole family enjoyed them. The streusel topping is my favorite part...use a pastery blender to "cut in", it works perfectly. The blueberries offer just enough sweetness to make you feel like you indulging without really indulging.
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Cooking Level: Intermediate

Living In: Fairfield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 20, 2008
Wonderful recipe. My husband loves these muffins. I used white sugar for the streusel instead of brown and doubled the amount of white sugar for a more crumbly mixture. Also added 1/4 cup more blueberries. This made 9 muffins for me. I filled each cup.
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Cooking Level: Intermediate

Home Town: Newfields, New Hampshire, USA
Living In: Clearwater, Florida, USA

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