Reviewed: Oct. 8, 2009

I don't rate many recipes but this turned out sooo yummy I had to say something! I too scaled it down for 12 muffins and used 1 cup ww flour and 1 cup all purpose. I also used 1/2 c brown sugar and 1/2 c white. Like other reviewers I added some cinnamon and lemon juice. The muffins had an awesome texture, not too cakey but not too light. They were sweet but the tartness of the blueberries balanced it out. Oh and I accidentally added more than 1 c of blueberries, like at least an extra 1/4! Anyways, very yummy muffins! I'll definitely be making them again!

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Shayna

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Reviewed: Sep. 26, 2009

Yum! I substituted sifted whole wheat flour for half the white four and they came out fabulous. Thank you for sharing this recipe.

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Ann

Cooking Level: Intermediate

Home Town: Southampton, Pennsylvania, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jun. 15, 2009

Loved, loved, loved this recipe! This is the best recipe I have found that uses frozen blueberries instead of fresh. Will be making this often!!!

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familychef8

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Reviewed: Apr. 20, 2009

Definitely best warm. The butter made them "hard" when they were cold (heated up in the microwave, they were good). This was my first attempt at blueberry muffins and I really did enjoy these. My kids loved them, too.

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Jodi

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

I would reduce the number of blueberries and possibly cut them into smaller pieces. My family thought that there was too much "juice" in them which made them a bit too moist. The batter was really tough to work with once the frozen berries were poured into it.

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Beth

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Reviewed: Mar. 31, 2009

These were AWESOME! i didn't have enough white sugar, so I substituted one cup of the white sugar for brown sugar... so half and half, white and brown. I also added a tablespoon of lemon juice to the milk to make it like buttermilk. They came out moist and delicious... and the nutmeg/sugar topping added a really unique and tasty touch.

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bikootbean

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Reviewed: Mar. 20, 2009

Moist!

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May

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Reviewed: Feb. 28, 2009

These were really very simple to prepare and they turned out great! I really would not skip the nutmeg/sugar topping because without it, I don't think these would have much of a flavor at all. The topping really adds to the recipe.

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LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

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Reviewed: Feb. 18, 2009

This recipe was a great find. We buy the large bag of blueberries at our local price club, and I am always trying to find ways to use them up. The muffins were buttery,rich and moist. I prefer the taste when they cool. You can better appreciate the delicate flavors. But it was hard to have any left, they are devoured right out of the oven. Next time I will bake some when no one is home.

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goober

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Reviewed: Feb. 14, 2009

I just made these muffins. I searched for a recipe that used frozen blueberries as I had them on hand. I followed the recipe exactly, but did not use the ginger/sugar on top. I did use the granulated sparkling sugar since we don't care for gingery flavors. Hubby is in heaven on earth for the moment. I got 12 regular and 6 jumbo muffins from this recipe. They are moist, flavorful and hard to keep from eating one after the other :) Even though there is just two in our household, bet I have a tough time getting many into the freezer! Try this and enjoy! 7/28/09: I tried a recipe from a country cookbook and it did not compare to this one at all! What a waste of time it was, but this one is the bomb! No more new recipes for blueberry muffins at our house!

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Becca

Cooking Level: Expert

Home Town: London, Ohio, USA

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Reviewed: Jan. 17, 2009

these turned out amazing! i did substitute 1 cup of applesauce in place of the eggs and i decided against using the topping. perfect muffins!

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zombiecrashtest

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Reviewed: Jan. 8, 2009

I liked this recipe...even without the nutmeg and sugar on top. My husband thought they smelled better than they tasted, but I think they are good!

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ICOOKNDK

Cooking Level: Expert

Home Town: Suffolk, Virginia, USA

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Reviewed: Jan. 5, 2009

This recipe is very delicious! I also added a little lemon zest, and juice. It honestly tastes like a muffin mix, yet it is from scratch! My daughters raved about it.

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Java Mama

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 9, 2008

Awesome! I've never made muffins before but thought I'd give it a try since I had all the ingredients on hand and my husband has a breakfast potluck at work tomorrow that he just told me about today! The recipe is super easy to follow and resulted in delicious, moist muffins. I only made 2 changes - I added a little more blueberries (probably a total of 2 1/2 cups) and I topped them with a sugar/cinnamon mixture instead of the sugar/nutmeg.

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Paige

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2008

LOVE, LOVE, LOVE!!! This is a great recipe. I love that you can use frozen blueberrys. But I did just use them frozen insted of thawing them. It still cam out great. I noticed that when you thaw them thet burst and turn mushey(Maine high bush blueberrys). They keep their shape, that way when you bite into the muffin you eat bluberry and not blueberry bits. The batter will be thick because its so cold. Don't worry they turn out great. Again LOVE, LOVE, LOVE this recipe.

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Catalina

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

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Reviewed: May 7, 2008

Delicious! I made 6 jumbo muffins and cooked for about 32 minutes. They turned out great. I really liked the sugar on top!

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Jodi

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Reviewed: Apr. 14, 2008

I made a few minor changes and was totally wowed. I've already been asked for the recipe. (changes were made to recipe scaled down to make 12 muffins) Add an additional 1/8 tsp salt change to 1/2 white sugar and 1/2 brown sugar whole wheat flour add 1/4 tsp coconut extract use entire bag of frozen bluberries Adding the extra blueberries seems to have made my batter give me 18 muffins instead of 12. Delicious!

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krs10joy

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Reviewed: Mar. 7, 2008

It tasted okay, not too sweet. Texture of the cupcake was on the hard side. Did not over mix like what others said, but it still came out hard. Will try to make it again.

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FRIENDLYHEARTS00

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Feb. 5, 2008

All the way from Christchurch, New Zealand, I thank you for perfect blueberry muffins! :0) I didnt use the topping, I just dusted the tops with confectioners sugar (we here call it icing sugar!) I must have a very small muffin pan here though cus we got 24 muffins- I no complain though because the first batch didnt last long. Thank you!!!

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