Reviewed: Jul. 31, 2005

I was so happy to find this recipe. I had received it from a co-worker over 20 years ago and could not find it. Did a search on this site and there it was. Excellent recipe!!!!

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slavn

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Reviewed: Jul. 4, 2005

This recipe was easy to make and delicious. I substituted Spelt Flour, Rice Milk, Non-Hydrogenated margarine (for shortening) and Sugar in the Raw in the same measure and it worked out perfectly. What a boon for my family's special dietary needs!

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FLOWERMOMMY

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sonoma, California, USA

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Reviewed: Jun. 30, 2005

These were dry and had no flavor. They were nothing like the muffins from the Jordan Marsh bakery. Very dissapointing.

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PRETTYJEAN

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Reviewed: Jun. 28, 2005

I have made two batches of these muffins in two days. My family loved this recipe. It is super easy, and the ingredients are things I always have on hand. I used cupcake liners, used 1 stick of margarine and also had enough batter for 15 muffins instead of the dozen stated with the directions. I did not need to leave them in the oven as long as the original time stated. Mine were done in 15 minutes. Will definitely make again.

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FISHWAR

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Etters, Pennsylvania, USA

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Reviewed: Jun. 10, 2005

Very moist, excellent flavor!

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SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

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Reviewed: Jun. 2, 2005

i have tried many bb muffin recipes but these are absolutely the best!!! thanks so much for the recipe easy simple to make. great for any occassion...for those who down you on this shame on them....they have no taste buds....THIS RECIPE IS KEEPER IN MY RECIPE BOX!!! THANKS A MILLION....

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WVGIRL41

Cooking Level: Expert

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Reviewed: May 21, 2005

WOW.. I have tried so many muffin recipes from here and even the 'best of the best' etc ones aren't as good as this one I think! I'm ok without fancy crumb toppings. Less work! So I realize now I made a mistake. I had read to use 1/2 butter and 1/2 margarine instead of shortening. When I was making these I misread and used 1/2 CUP of each and it should have been 1/4 of each. Even so, these were AWESOME and everyone who had one went back for 2nds! I am making them again for family tomorrow and will correct my mistake! I didn't change anything else and highly recommend this recipe. Your searching is over! THIS is the one, ok? You can use this batter for other muffin possibilities as well.

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LAURASNOW

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Reviewed: Apr. 26, 2005

these came out beautifully-- maybe a little lemon zest would be a slight improvement, but they were fabulous as is, and turned out perfectly... i recommend using pam instead of shortening to grease the pan.

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QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

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Reviewed: Dec. 30, 2004

Wow, these were great! The batter was a bit on the thick side, but it was fine....I used 2 packages of blueberries instead of 2 cups, (which was about 2 1/2 cups of berries) this was my first time making blueberry muffins and they turned out so good!! Easy to make, easier to eat! I am going to make them again and again...IT'S A KEEPER!

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KOOKINGKID2004

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Reviewed: Dec. 23, 2004

Very tasty. I was filling in for a morning baker at a bakery, and couldn't find their recipe for muffins. Thank goodness for the Internet! I logged on here, and thought this recipe sounded good for a bakery-style muffin. It is! I used what we call a "butter blend", it's a 50/50 mix of butter and margarine. It gave me fine results. However, as margarine has salt, and the original recipe called for shortening, you might need to adjust the salt a bit. I used individually quick-frozen blueberries, which is what I had on hand. The sugar on top is nice for sparkle, tho' the muffins are sweet enough on their own.

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HOLLYRAE1

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Reviewed: Sep. 3, 2004

This recipe made EXCELLENT, moist muffins. It is in my recipe box to be used again!

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DEBBMALL

Living In: Santa Clara, California, USA

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Reviewed: Jul. 25, 2004

Very good muffins. I used 1/4 shortening and 1/4 butter and they came out perfectly.

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JUSTJACKIE

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2003

Absolutely delicious. I bought too many blueberries when I made Blueberry French Toast over the weekend and it rained today so my preschooler and I decided to cook together. This recipe was super easy and we both had a ball making them. I had no butter as I had seen others recommend the butter so I used a half stick of butter flavored Crisco in it's place and it worked out beautifully. I also used cupcake papers and they worked fine too. Thanks for a great recipe!!

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DOGIDOLO

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Reviewed: Jul. 27, 2003

This was my first time making blueberry muffins that weren't from a box. They were simple and delicious. A keeper for sure.

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KIDKRAZY42002

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Reviewed: Aug. 31, 2002

I made these but used half shortening half butter. They tatsted great and the recipe made exactly what they promised. I mashed the blueberries for my 4 year old and he thought they were great.

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KELZONE

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Reviewed: Aug. 1, 2002

Excellent recipe!! Made for my hubbo then he had me make them for his place of work!! Didn't come home with even one!! Thank you for posting it!!

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IMANUT1

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Reviewed: Jun. 4, 2002

These Muffins were pretty good, I just hate it when people write terible reviews, and in my opinion, most of the reviews were "right on" as far as this recipe goes, so I tend to follow what those people say, and they were right, definately a good recipe to keep on hand, Thanks!!

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RODSFWEEPEE

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Reviewed: Jan. 9, 2002

have been baking these muffins for years. My grandchildren think they are the best.

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SITTO20

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Reviewed: Jul. 10, 2001

This is the first time I have actually enjoyed homemade BB muffins! They are better than any others I have had in a long time. For those who are a little more health aware, I used soy milk and margrine rather than regular milk and shortening. I hope that you enjoy them as much as my family and I did.

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MCANGJA

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Reviewed: Jul. 3, 2001

Pretty close to that ole taste I remember so well!

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MARILYN FRIEMAN

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Jordan Marsh Style Blueberry Muffins

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