Reviewed: Nov. 1, 2009

I made a quadruple batch of these intending to give some to friends. It's a good thing that I didn't just double it because within 10 minutes of the first batch coming out of the oven my son had eaten four of them and would have gone for more if I hadn't cut him off. I had to exercise restraint to only have three myself. Be advised, the difference between doughy and perfectly done is a matter of one or two minutes. Check frequently once they get close. With my oven in convection mode, it only took 18 minutes to bake these.

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speakerman3

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Santa Clarita, California, USA

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Reviewed: Oct. 11, 2009

I really enjoyed these muffins - not cakey like so many other blueberry muffin recipes. The steusel on top was a nice added sweetness without making them too sweet. This recipe is definitely a keeper!

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BC Gal

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

The muffin itself is great, not too sweet, which is as a muffin should be. Fluffy, tender and moist. It is the streusel, however, that I didn't like. Even though I used chilled butter as called for, it wasn't until I added two tablespoons more of both brown sugar and flour that I got a true streusel consistency. As written, the streusel is too heavy with butter. Had I used the streusel as is, while I'm sure it would have been acceptable, it would more than likely have somewhat melted into the muffin rather than being the crumb-like streusel topping I was after. Once I "fixed" it (at least to MY liking) all was fine, and I had a perfect blueberry streusel muffin.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 27, 2009

Amazing!!! My first time to make muffins from scratch an they were incredible... I followed the whole recipe except turned my oven down to 350 and cooked for 28 minutes

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Aug. 20, 2009

excellent, Thanks

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Brenda

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Reviewed: Jul. 31, 2009

My family LOVED these muffins so much that they were gone immediately! I did have to double the topping recipe since the first batch only covered half the muffins, and I was using it sparingly. That is the only thing I would do differently as they were so yummy!!

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Michele A

Cooking Level: Expert

Home Town: Ridgecrest, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 30, 2009

This was the first time I've ever made blueberry muffins, so I was a little apprehensive, but WOW did these come out great! My family loved them, and my mother has already asked me to make a batch just for her.

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Secret Chef

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 28, 2009

I thought these were great!!! I did add some lemon zest and used 1/2 cup of white sugar and 1/4 cup of brown sugar, instead of the whole 3/4 cup of white sugar. yum yum! I will make these again!

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Laura

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Reviewed: Jul. 21, 2009

Wonderful. These were just what I went searching for. I added a little fresh lemon juice per my own preference and used sticks of margarine as that was all I had on hand. I doubled the recipe but did not double the streusel. I just put a few sprinkles of streusel on each muffin. You could skip the streusel all together if you prefer. Base the amt. of sugar you use on the sweetness of your blueberries and you'll be good to go.

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MrsJ2b

Cooking Level: Expert

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Reviewed: Jun. 25, 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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CRUZZZA

Cooking Level: Intermediate

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Reviewed: Jun. 25, 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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Reviewed: Jun. 22, 2009

These turned out pretty good but next time I will use less blueberries.

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rebecca in va

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Reviewed: Jun. 14, 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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doyenne1

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Reviewed: May 31, 2009

Nice and light not heavy and dense. Might try adding some nuts in the streusel next time.

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SANDIBEACH1

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Reviewed: Apr. 23, 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

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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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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Terra

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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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Tigerlily

Living In: Rapid City, South Dakota, USA

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Reviewed: Feb. 11, 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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BonBon

Cooking Level: Expert

Living In: Buena Park, California, USA

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Reviewed: Jan. 29, 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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Chereda Shaw

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 25, 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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