Reviewed: Sep. 25, 2006

This recipe is scrumdidaliumptous. Nothing needs to be changed. A thumbs up all the way

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brit

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2005

These were great. I added a cup of sugar instead of 3/4 cup. And left off the strusel topping. I even used frozen blueberries and cut them up into little pieces. These are on the top of my list for blueberry muffins.

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1SDELDER

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Reviewed: Aug. 30, 2005

Very delicious muffins! Very moist, not crumbly or dry. And it was just sweet enough, but not too sweet. I would definitely make these again.

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psc

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Reviewed: Aug. 25, 2005

These muffins are GREAT!! I've tried several other recipes, but these are the best! Easy and quick to prepare...we just loved them! Thanks!

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jlynne

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Reviewed: May 9, 2005

Made them for second time and I added cranberries with the blueberries and doubled the streusel recipe, they were even better, which does'nt seem possible since there so yummy anyways.

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TINKERBELL15

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Reviewed: Aug. 14, 2004

I just made these muffins using some of the others feedback. My husband and I liked them because they we not so sweet. My kids wanted them sweeter. I put 1/2 sugar to 1/4 brown sugar. Added 2 tablespoons of vannila and skipped the streusel for sprinkled sugar on top. They turned out beautiful. I would make them again, if the kids don't eat them, then that's more for me and my honey!!

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BLUEBELLALEE

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Reviewed: Aug. 1, 2004

I made these for brunch today and they were just perfect! It was the first time I'd ever made blueberry muffins from scratch rather than out of a box and the results were phenomenal. I had to add about an extra 1/4 cup of milk to make the batter a little thinner, but it wasn't a problem and they cooked up beautifully - I love the streusel as well. I'll be making these again without a doubt!

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Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

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Reviewed: Jul. 12, 2004

This is a very excellent recipe! I made these and everybody loved them! They're moist and not too sweet. Love em.

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XOLINDSAYS

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Reviewed: Mar. 14, 2004

This recipe is excellent! the topping was rather crumbly, but it was tasty nonetheless. This definitely replaces my family's traditional favorite muffin recipe!

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PIANOGURU2005

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Reviewed: Feb. 1, 2004

I found this recipe really easy to make. The muffins turned out great, loved the topping on the muffins! I will for sure make these in my house again! What a nice smell to your kitchen after the muffins are baked!

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Breann Kakowchyk

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Reviewed: Sep. 2, 2003

I noticed right away that this uses the cake method of mixing. Makes it richer. My 6-yr-old and I decided to mix the berries with the dry ing, so that the batter would turn purple! Didn't try the topping; too many mixed reviews -- just sprinkled brown sugar an top. Used the lower temp suggestion. Very filling, we found. Nice muffin.

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CANADIANKAREN

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Reviewed: Mar. 20, 2003

Wonderful texture, not overly sweet. The only thing I would change is the topping. This recipe replaced my family's blueberry muffin recipe!

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ALICETOTH

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Reviewed: Dec. 26, 2002

These weren't very sweet and the streusel topping didn't work so hot either. They were edible, but I'll not be using this recipe again.

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tisherself22

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Reviewed: Dec. 8, 2002

I thought these muffins were ok, nothing special. They weren't too sweet though, but the streusel topping was really good, it definitely helped to make them sweeter.

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ALOW

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Aug. 8, 2002

my family really liked these muffins. Follow mixing directions it does make a difference. The muffin in light and moist and the topping is my favorite part. Lunchlady94. I will make these in our school cafeteria

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LUNCHLADY 94

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Reviewed: Nov. 8, 2001

This is a really good classic muffin. I used a bit more sugar, 1 Tbs. vanilla, didn't coat my blueberries with flour, and baked at 350 instead of 375 and they turned out great. This muffin had a really nice flavor.

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TIFFANY REED

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Reviewed: Aug. 22, 2001

The muffins are very tasty. I used half blueberry's and half strawberries. I also replaced about 1/4 cup of white sugar with brown sugar. I believe the richness of the brown sugar enhances the taste of the berries.

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