Reviewed: Apr. 18, 2012

These are amazing. To make them even healthier I used all whole-wheat flour, omitted the topping and I never use salt in any of my baking. Also I baked them at 350 for 30 minutes. Loved them loved them loved them :)

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Reviewer:

momoftwo

Reviewed: Apr. 5, 2012

Yum! I skipped the topping as these muffins were pretty sweet already. This recipe made 30 muffins for me. I froze more than half for future yumminess. Thank you :)

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Reviewer:

Devon

Reviewed: Mar. 25, 2012

Very very good! The secret is DON'T OVERMIX! This batter is very thick. Had to be careful not to break the frozen berries. I only changed the flavorings because I'm not a huge fan of nutmeg, Added 1 tblsp lemon juice for some zing and doubled the vanilla because I always do. I didn't do the topping either. I brushed the warm muffins with melted butter and sprinkled with coarse sugar. Wonderful treat on a cool morning. Thanks.

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Reviewer:

Cheryl E

Cooking Level: Intermediate

Home Town: Guys Mills, Pennsylvania, USA

Reviewed: Mar. 8, 2012

I made a few errors with these that turned out okay! Firstly, I totally forgot the topping. Secondly, I didn't set the timer so they overcooked to a dark brown, and they were GREAT! I was so worried they would be burnt, but they were crispy and nice on the outside, and soft and white on the inside. Wonderful! I love these muffins! Don't be afraid to cook them a little longer.

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madametaylor

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

A-mazing!!!!!! The best muffin recipie EVER.

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Patticake

Reviewed: Feb. 12, 2012

Quick awesome recipe.

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snardz

Reviewed: Feb. 4, 2012

The muffins were good but not nearly as good as I expected them to be. I expected them to be sweeter than they actually were, in fact they were a bit bland in the spots without any blueberries. Of course this could just be because I made some changes to the recipe. I did half all purpose flour and half whole wheat. I also did brown sugar instead of regular sugar and cinnamon instead of nutmeg. Everyone else thought they were amazing though 5 stars :)

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Reviewer:

Kittcat92

Reviewed: Dec. 27, 2011

Very Good! The only suggestions I have is to not over mix and that the dough is stiff when putting it in the muffin tins, because of the frozen blueberries.

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2good2leaveit

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

My son wanted blueberry muffins and I only had frozen ones. This recipe was good, but I don't think they would have much flavor if I didn't sprinkle the tops with Cinnamon and Sugar (didn't use nutmeg). I also added some wheat bran (about 1/4 cup) with the flour mixture to add something healthy! Put in about 1 1/2 cups of blueberries. Will make again with whole wheat flour.

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Reviewer:

luvmyboys!

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

I loved this recipe. The muffins got so fat and looked just like the ones you buy from the store or Dunkin. I did not add the extra salt, though because the baking powder can be pretty salty. I would suggest sifting the baking powder and mixing VERY well with the flour. I made this recipe twice: first time I did not sift the baking powder and it was delicious except I got one or two bites that were a little bitter tasting from baking powder. Sifting the baking powder and mixing very well before hand did the job. Also, I creamed the butter with one cup of brown sugar, then creamed another cup of white sugar with the eggs until it bubbled up to try and make them even fatter and lighter. Then I mixed the eggs and sugar and creamed butter and sugar with the dry ingredients. THIS IS THE BEST MUFFIN RECIPE I HAVE TRIED SO FAR! With a few minor adjustments it really is close to PERFECT.

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