Reviewed: Oct. 22, 2012

I made three different blueberry muffin recipes in one day to find the best recipe. This recipe was my favorite. The others were too sweet. This one calls for vanilla and the others did not and we preferred the muffins flavor on this one much better. The topping was good. Only complaint was one recipe called for slightly more blueberries than this one did and I liked the larger amount (just a half cup more). This recipe will be my go to recipe for blueberry muffins! Thanks!!

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Reviewer:

TAMTAM79

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Stockton, California, USA

Reviewed: Sep. 26, 2012

Very good, I used brown sugar instead of the white sugar on the topping. also double the topping because we like lots of crumbs, I waited till the llast 10 mins. Of the muffins in oven then I added the crumb topping to it would be crunchy and not over cooked.yummy. its a keeper.

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Reviewer:

debdelight

Cooking Level: Intermediate

Home Town: Mastic, New York, USA

Reviewed: Sep. 14, 2012

I made these last night and I think they are the best blueberry muffins I ever tasted. I did add some lemon juice to the milk to make a buttermilk substitute that amped up the lemon flavor in these. They are delicious!

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Reviewer:

ttsnona

Cooking Level: Expert

Reviewed: Aug. 9, 2012

These muffins are AWESOME! Absolutely delicious, nice texture, and perfect sweetness! A keeper!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jul. 26, 2012

I just made these muffins and they are great! I gave them 4 stars because I felt that the streusel topping was a little bit too sweet. I felt that it kinda took away from the already sweet muffin. I probably will not add the topping and just make the muffins. Also, I noticed that when I made the muffins I had to use 3/4 cup milk instead of the 1/2 cup in order to loosen up the batter. I didn't have a lemon hand but without it the muffins still tasted pretty good! I will add in the lemon zest the next time I make these! ****UPDATE*** July 31, 2012*** I made these again this morning! I didn't have milk but guess what... water worked out perfectly! I used about 3/4 cup to 1 full cup of water. I didn't make the streusel topping this time around so i just added the cinnamon to the muffin batter along with the lemon zest I was finally able to get my hands on! My family loved them and my mom thought that they tasted even better with water instead of milk!

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