Reviewed: Jan. 8, 2009

MMMM!!! I made these this morning, and what a good muffin! Very easy to make. Made 2 simple changes: added 2 T. more milk, and used frozen blueberries. Other than that, followed to a T! Very moist and great muffin texture! Will definitely be my only recipe for muffins from now on!

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GRLUIGI60

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

My "only" change was using maraschino cherries in place of blueberries: about 15 cherries were sliced in 1/8s, combined with flour, and mixed into the dough. In addition, 3 whole cherries were inserted into the dough in the mold before putting the streusel top and baking. I dried the cherries with paper towel before using. The best flavor came out of the ones I froze and thawed in a microwave (about 1min, high power) after a couple of days. Great stuff. Inserting 3 cherries in each muffin was indeed an excellent choice... but feel free to include 1 more if you have available.

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bluemaster

Cooking Level: Intermediate

Living In: Piracicaba, São Paulo, Brazil

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Reviewed: Dec. 25, 2008

To die for. Just made them as Christmas gifts and while they weren't beautiful, the taste made up for it. Very sweet, but aren't they supposed to be? Loved the streusel topping. I'll never make Baking Mix muffins again, even if I am in a hurry.

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Linda Hall

Cooking Level: Expert

Home Town: Bainbridge Island, Washington, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Dec. 20, 2008

I followed this recipe to the T but was disappointed with how messy the streusel topping was. When I took the muffins out of the pan there was butter literally floating at the bottom. On the other side, they were tasty, but they were not cooked completely after the recommended cooking time. I won't make these again. I'd prefer a more healthier muffin.

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Regina R.

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Reviewed: Dec. 12, 2008

THese are excellent! better than the ones at Starbucks...I mistakenly rated the wrong muffin recipe earlier. THIS is the one..my family LOVES these!

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Renee

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Reviewed: Dec. 11, 2008

I've been looking for a recipe like this for years, and this one is amazing. I followed it exactly and the muffins were delicious - very moist, sweet, and fluffy like muffins should be (in my opinion)!

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MsSamuelson

Cooking Level: Intermediate

Home Town: Ankeny, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 27, 2008

I've been searching for "the" blueberry muffin recipe and this is it! I did not use lemon as I think it drowns out the vanilla flavor and I added chopped walnuts to the topping. Scrumptious!!!

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Katy W.

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Reviewed: Nov. 23, 2008

Delicous! Just made these this morning and they were a great success. I did add some extra milk to the batter and substituted brown sugar for the white sugar in the topping. Also I used frozen blueberries. Can't wait to try this one again.

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Trixie

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Reviewed: Nov. 18, 2008

I have made these meny times.For EVERYONE they just love them..thx's Robbie

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Robbie

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Reviewed: Nov. 11, 2008

These were just OK. I know muffin batter is thick, but this was entirely too thick to be usable. Half cup of milk is just not enough. I had to add quite a bit more to get to "thick". These just weren't as good as I was expecting them to be. The streusel melted right into the muffins, and there wasn't enough of it. I doubled the mix and could have tripled it. The muffin itself is kind of bland. But they baked up soft and the kids at pre-school really liked them. But, I'll be looking for another recipe to try.

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Boos_Mommy

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Reviewed: Nov. 11, 2008

These were wonderful - best homemade blueberry muffins I've ever made! The batter came out extra thick, so I'm wondering if adding a little extra milk would be a good idea. Otherwise, everything is perfect. Oh, and they are plenty sweet!

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Oct. 24, 2008

Amazingly simple and so good!!!!

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DubyaC

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Reviewed: Oct. 5, 2008

Great recipe. Everyone loved it.

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 27, 2008

O M G! I was only looking to find one without oil since I ran out for something before. I didn't have any lemon zest, but used this one anyway. I was even down 1/2 a cup of fresh blueberries. These are sooo good that I must finish this review now to have another.

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Heather

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 21, 2008

These have got to be THE BEST ever!! I tripled the recipe as a special treat for my students in reading class. I used a bag of frozen blueberries so save money. Beautiful !!! Thank you so much for posting this recipe. It's a real keeper!

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Nae

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Reviewed: Sep. 14, 2008

Delicious! One of the few recipes I made no changes too! Loaded with fresh blueberries, just the way we like them!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 14, 2008

I made a double batch of this and froze them. WOW! They are just as good, if not better, microwaved! They also turned out moist and a little "cakey"- which was wonderful. They are a real treat and I'll be making this again and again!

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ARobles4

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Reviewed: Sep. 14, 2008

Used 1-2/3C. dried blueberries soaked overnight in 1C water. Drained and used the approx 1/2C liquid in place of the milk.(Batter will be darker but looks good).1 tsp fresh lemon zest.Added 1/4C brown sugar to batter but really not needed. Used brown sugar in streusel and doubled the recipe. This made 18 regular sized muffins. The texture and taste was fantastic !

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Renamae

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Reviewed: Sep. 5, 2008

Pretty good blueberry muffin I might say. I followed my doctors advice to eliminate salt as much as I can so I did with this one. It was a little bland without the salt (my first batch) but it's still good. The second batch I added salt, it's DELICIOUS! I used my muffin top pan and it was great. Boy toy love it!

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