Reviewed: Nov. 15, 2009

I made these muffins today -- they were pretty good! They weren't as sweet as the muffins that I've purchased at the store, but I think I read a review saying that muffins aren't supposed to be sweet like cupcakes. I guess I prefer mine just a bit sweeter, so next time I might try using 1 cup of sugar instead of 3/4 cup. Mine took 30 minutes to be done, and they were very moist. Thanks for the tip/trick about sprinkling flour over the blueberries to prevent a purple batter! I learned something new. :)

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mpudd

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Reviewed: Nov. 12, 2009

This is an excellent recipe. The lemon zest makes a subtle yet interesting difference.

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T Head

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 11, 2009

Wonderful Blueberry Muffin Recipe... I recommend!

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Tany1

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Reviewed: Nov. 10, 2009

SO TASTY! but a tidge dry.

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ashtonsmith

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Reviewed: Nov. 9, 2009

overall they turn out quite, dry, not sure how to fix. Flavor is generally good, i will probably not make them again though.

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zenjen

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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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