Reviewed: Oct. 27, 2009

just made them for my boyfriend's birthday. I think the new name is Best Blueberry Birthday Muffins EVER! I used i cannot believe it is not butter for the streusel and it looks more like a glaze. Not bad but i should have just used the real stuff :)

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Tiffanie

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Reviewed: Oct. 25, 2009

So this is how homemade blueberry muffins are supposed to taste. I've been trying different recipes for years. This was easy and delicious.

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Greg

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Reviewed: Oct. 23, 2009

I couldn't keep enough at the table. My family loved them!

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sahammel

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Reviewed: Oct. 18, 2009

These were excellent. I was dubious when the batter turned out so thick, and actually added a dab more milk because I was using whole wheat flour; but they baked up amazingly. I used frozen wild Alaskan blueberries, which are much tarter than the ones you buy in the store, so I added an extra 1/4 cup sugar and they came out delicious.

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Berta

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Reviewed: Oct. 15, 2009

These were delicious. I just made them for the first time two nights ago and am making them again tonight. GREAT recipe. I used non-fat milk, substituted some of the white sugar for brown sugar, and it didn't hurt them at all, still delicious!

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kaitlenanne

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Reviewed: Oct. 12, 2009

I used non-fat milk, frozen blueberries (thawed overnight in the refrigerator), and instead of butter for the struedel, I used Land O'Lakes spreadable butter with canola in it. These were perfect, my substitutions didn't hurt the muffins at all. They were delicious. Only thing I would do different is grease my pan better. I used the spray and a few places stuck, shortening would be better or spray could have been done better!

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HoneyBee

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 2, 2009

Was looking for a recipe for blueberry almond muffins and when I couldn't find one, decided to adapt this one. It worked out great; just subbed almond extract for the vanilla and left the cinnamon out of the topping, adding sliced almonds instead. The muffins were delicious; the almond and lemon flavors really compliment each other, and the muffin itself was moist, just sweet enough and delicious!

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 30, 2009

I am still getting compliments from my co-workers and I brought these in MONTHS ago! Thank you for sharing!

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Jbuck

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Reviewed: Sep. 28, 2009

These were good. The batter is pretty thick, since it uses butter instead of oil. So, while it was tempting to add a little extra milk to thin it, I didn't. There was too much batter- the recipe didn't specify how full to fill the muffin cups, I filled the cups too full of batter and most of the streusel topping slid off onto the the muffin pan. Next time I will only fill them 1/2 way before putting on the streusel. This recipe could really make 18 muffins, or more, especially if you add extra berries. I'll try it again.

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dazeedoo

Cooking Level: Intermediate

Living In: Lebanon, Oregon, USA

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Reviewed: Sep. 28, 2009

Delicious! I used extra viirgin olive oil instead of vegetable oil, and forgot to add flour to the streusel mix and it was still delicous!

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Anne Marie

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Reviewed: Sep. 17, 2009

AMAZINGLY GOOD!!! I just made a dozen this afternoon and they're already gone! When I first saw the recipe, I thought, a box mix would just be so much easier, but I dont' think I will ever do a box mix again. 2 changes I made: I didn't have any lemons to zest, so I added a couple tablespoons of lemon juice. I also used half regular flour & half whole wheat flour. Y U M M Y !!

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Teri

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Reviewed: Sep. 15, 2009

Excellent, very moist...and they freeze well too!

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BUBBLES36

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Reviewed: Sep. 14, 2009

I love making these! I like going overboard on blueberries--about 1-3/4 cups, and I always replace the white sugar with brown. Also, I've found no issues with adding all the dry ingredients and milk to the creamed sugar/butter at the same time. I used to make these with the streusel, and no lemon zest, but now I make them w/o streusel to cut back on sugar, and I discovered jarred dry lemon peel.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Sep. 13, 2009

These are very good!! the only change I did was using brown sugar for the topping!! I will be making these again!!

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Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Puyallup, Washington, USA

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Reviewed: Sep. 12, 2009

Turned out great was a hit with everyone! And the flour on the blueberries before you mix them in worked wonderfull!!

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psgalaskagirl

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Reviewed: Sep. 5, 2009

Great recipe. I didn't have lemon zest, so I added 1 tsp. of lemon juice and they turned out great.

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Maggie

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2009

These were okay. The topping was too sweet. The cinnamon in the topping and the lemon zest in the muffin did not blend well together. They are both bold tasting ingredients and tasting them together along with the super sweet topping were all just too much for me. I tried a different recipe, "Blueberry Muffins II", much better. These are the best tasting blueberry muffins! Simple, not too sweet, very moist and just really tasty. The only things I changed were switching the milk for fat free half and half and I didn't smash the 1/2 cup of blueberries.

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Ceri

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Reviewed: Sep. 1, 2009

I just made this an hour ago for the first time using blueberries picked fresh today, and I tasted it hot out of the oven. Very good. I too doubled the lemon zest, and did part brown sugar, part white in the streusel topping. Otherwise, followed recipe exactly. I might consider adding some toasted walnuts in the topping at a future time.

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