The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 8, 2009
These muffins came out very fluffy and moist. I did substitute the shortening with Smart Balance spread, and used brown sugar instead of white. They were delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 2, 2009
Very good w/ a little tweaking. I used 1/4 C veg. shortening and 1/4 C margerine; I used 3/4 C white sugar and 1/4 C brown sugar; I used an egg replacer b/c my daughter is allergic to eggs; I also sprinkled them w/ cinamon sugar on top before baking. I baked them at 375 and they took less than 20 min.'s. I was very impressed that they made such wonderful sized muffins, those boxed kinds are always so small. Thanks :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Photo by Kane's Mom
Reviewed: Feb. 3, 2009
I was very pleased with these muffins! My son has a dairy allergy, so I was happy to see the use of shortening instead of butter. I used soy milk in place of regular milk and they turned out great! And they look so pretty!
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Cooking Level: Intermediate

Home Town: Toluca, Illinois, USA
Living In: Eureka, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 21, 2008
This is my new favorite muffin recipe. They came out great! Crispy tops with a nice, smooth cake-like texture inside. Toss the blueberries with a little of the flour mixture before you add them to the batter to keep them from sinking to the bottom of the muffins.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 20, 2008
My family and I did not care for these -- and I even replaced the shortening with butter. They were just very, very bland. My daughters, who normally beg for blueberry muffins, wouldn't even eat them. Try the Blueberry Cream Muffin recipe from this site. Soooo much better!
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Cooking Level: Expert

Home Town: Bloomington, Indiana, USA
Living In: Long Island, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 19, 2008
I have no idea who Jordan Marsh is so therefore am not famiiar with the muffins. This is an very good basic blueberry muffin. The reason for a 4 rating is the use of shortening which does not give them enough flavor so opt for butter. Also I add some grated lemon rind, but that is a personal taste because we happen to be lemon lovers.
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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 18, 2008
Just made these muffins...they are very good. I have never made muffins of any kind before. They are very easy, my 5yr. old daughter helped. I will deffinately make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Aug. 8, 2008
The only substitution I made was switching out shortening for butter. I beat together the butter and sugar until fluffy, then added the vanilla and eggs. I also wisked together the dry ingredients and saved a little bit aside to toss the blueberries in, to keep them from sinking. Oh, and I also added a little lemon juice to the milk to give it a little tang. I did cut down the heat to 400* as I felt that 450* would cause it to burn on the outside and leave the inside raw. The batter was incredibly fluffy, which makes for a tender muffin. These turned out incredible and the whole family loved them. In my opinion, this muffin recipe is better than To Die For Blueberry Muffins. This will be my go-to blueberry muffin recipe from now on.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Aug. 5, 2008
These are nearly perfect blueberry muffins. The consistency is just right - not too crumbly, not too stiff. I used fresh blueberries dusted in flour to prevent sinking. I added a streusel topping to some and sprinkled sugar on others. The sugar was the large granule kind, the name of which escapes me at the moment. This recipe makes 12 perfectly mounded regular size muffins or 6 large size.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 26, 2008
These are the best blueberry muffins I've ever tasted. I was especially pleased because it made EXACTLY 12 muffins. I HATE having leftover muffin batter. I made a crumb topping instead of the one in the recipe. 2 tbspns brown sugar, 2 tbspns butter, and 1/3 cup of flour mixed together till crumbly. Put on top of the muffins before you put them in the oven. My husband and I couldn't get enough of them but the kids didn't care for them. Oh well...more for us!! :)
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Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Worcester, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 20, 2008
I am originally from Florida and so know the fame of the Jordan Marsh blueberry muffins! Wish there was a Jordan Marsh here but these muffins are exactly as I remember them so I'm thrilled I can recreate them anytime I want to. The picture with this recipe does NOT do them justice. They came out of the oven a beautiful golden brown and were light, fluffy and full of blueberries. My family just loved these!
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Cooking Level: Expert

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 17, 2008
These muffins are great! My kids gave them a thumbs up and even my picky hubby liked them. The only thing I change was I used butter instead of shortening. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Stow, Ohio, USA
Living In: Salem, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 9, 2008
I picked this recipe b/cit seemed a little lower in fat than the other blueberry muffin recipes I had looked at. I LOVED them!! The consistency was perfect - crunchy on top and moist in the middle, and they are not too sweet. Perfect!
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Cooking Level: Expert

Living In: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jun. 28, 2008
These were really good! The only changes I made were that I halved the recipe, used butter instead of shortening, used 1/2 whole wheat flour. and used lemon extract instead of vanilla because I was out. They turned out very yummy, the whole family liked them! Definitely will make again!
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Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 25, 2008
These were very good!!!I also used butter instead of shortening.I added sugar and cinnamon on top before baking. This one is a keeper!!!! Thanks!!!!
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Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA
Living In: Hingham, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 10, 2008
Came looking for this recipe - always better with fresh off the bush berries!! LOVE IT
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 5, 2008
These were good, but nothing special. Standard blueberry muffins.
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Cooking Level: Expert

Home Town: Plantation, Florida, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 27, 2008
Before you even bite into one of these what impresses you is just how pretty they are--picture perfect! I filled my muffin cups to the top and got 12, perfectly plump and rounded muffins. I used butter rather than shortening, tho' I'm sure shortening would be just as good. I sprinkled cinnamon sugar over the batter before baking, and baked them at a constant 375 degrees. As for the taste, it was refreshing, for a change, to eat a muffin rather than a dense, sweet little cake masquerading as a muffin. Delicious and "homey" tasting. I really enjoyed them!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 23, 2007
My Family loved these muffins! Very moist and just enough sweetness. My husband said they were the best he's ever had. I followed the recipe exactly, but will try some of the variations next time to see the difference. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 14, 2007
Amazing! I'm not a fantastic baker and these are really easy to make on a Sunday morning for the family! Everyont loved them!
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