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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Hingham, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

Came looking for this recipe - always better with fresh off the bush berries!! LOVE IT

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOMMY2TAYLOR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2008

These were good, but nothing special. Standard blueberry muffins.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 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!

Was this review helpful? [ YES ]
59 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PLHAND

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nadia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2007

Like some others, I used less sugar and half brown. I also used dried bluberries because that's all I had. They were still good, but mine didn't need anywhere NEAR 30 minutes to cook.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie T

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2007

Great Recipe!! I did a couple of things like other viewers. I did half Brown Sugar and half White Sugar. I did the Half Butter and Half Shortening. I also did 1 1/2 tsp of Lemon Juice. I will make this one again! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cathy

Cooking Level: Expert

Home Town: Alexandria, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2007

I used half butter and half shortening. Cut the sugar down to about 2/3 cup. Of the 2/3 cup sugar - used a bit less than half brown sugar. These came out perfectly! (Better than any other I've tried - even the Strusel Top) Delicious - crunchy on top and moist in the middle. Just enough sweetness. This has just become my regular blueberry muffin recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eatdrinkbemerry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2006

Oh ... I like this recipe... It worked well for me... The pilots that I work with will love it!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MonkeyVille

Cooking Level: Expert

Living In: Inuvik, Northwest Territories, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2006

I've come across many Jordan Marsh Blueberry Muffin recipes - I even had this same recipe except it called for butter - but none came out like the real thing. I was hoping the shortening would be the difference. These muffins were pretty good, but they didn't taste or look like the ones I remember. I'll make these again, but I'm still searching for the authentic recipe! P.S. If anyone else is as obsessed about this as I am, let me know if you've ever found a JM Blueberry Muffin recipe that called for sweetened condensed milk??? I'm afraid to even try ... :-)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2006

these muffins looks very nice. texture was very good. the only thing i didnt like about it is that this is too sweet. the aftertaste was just plain white sugar. didnt feel like eating more after the first bite. next time i would replace half of the sugar with brown sugar. i hope this would improve the recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Rainbow

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

Living In: Burnaby, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2006

I made the muffins with fresh picked wild blackberries and splenda. Still good, my husband and neighbors liked them. Very easy to make. Next time I'll put a little lemon juice in the mix to snap-up the taste and make them bigger.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lady Zoloft

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2006

It has been years since I have had a JM blueberry muffin, so I can't honestly say if these taste authentic or not, but they sure were yummy! I needed to cook them for about 10 minutes less than the recipe calls for because my oven temperature is off and I used 1 cup of dried blueberries since I can't get fresh or frozen blueberries where I live. Other than that I follwed the recipe exactly and I am very happy with the results.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cairo Cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2006

These are really, really good and easy to make!! I only gave 4 stars, because they were a little too sweet for me, but that is just my taste..my husband loved them!! I will make these again, but might cut back a little of the sugar on the top. I will never make boxed muffins again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cathi from NJ

Cooking Level: Intermediate

Home Town: Iselin, New Jersey, USA

Living In: New Port Richey, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2006

WOW! These are really yummy and very easy. I used butter instead of shortening and frozen blueberries, and they came out delicious. At first, it seemed like I could have stretched the batter to 15 muffins. But I loaded up 12 muffin cups and they came out with beautiful, fluffy muffin tops. Definitely fill each cup until it's almost overflowing. A keeper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BRANDIEWYNE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2006

These are fantastic! Everybody loves them. They're definitely not the healthy muffins that you might go for, but these are treat muffins!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GINNYPLACE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2005

Being from Boston, I know these muffins well. They were great, but you should definately use fresh blueberries. My neice said they were the best she'd ever had.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KATHICOOKS

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Madison, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2005

These muffins turned out great. I only slightly modified for our preferences. I used whole wheat flour, 3/4 cup white sugar, 1/4 cup brown sugar and butter instead of shortening. I didn't sprinkle any sugar on top and they were still delicious. I will definitely be making again. Thanks Laura!

Was this review helpful? [ YES ]
0 users found this review helpful