Reviewed: Sep. 2, 2008

Made excellent mini-muffins, just be sure not to overfill the cups. Nice, light flavor with a crispy top. Loved them.

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MANTABIROSTRIS

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Aug. 31, 2008

Turned out good..Make extra topping.. Thanks!

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Chef Carlie

Cooking Level: Expert

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Reviewed: Aug. 29, 2008

Excellent recipe! I've never made blueberry muffins from scratch, but this is going in my permanent arsenal. It was a huge hit with friends. We had a small gathering and the rest were sent home with people!

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elirt

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Reviewed: Aug. 25, 2008

Great blueberry muffins, even though I left out the lemon zest. The topping was wonderful, next time I'll use brown sugar instead of white as other reviewers have suggested. I made a few without the topping and they turned out great as well. These muffins are filled with blueberries and have a nice consistency.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 20, 2008

tasted more like cake than muffins...dry

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nooddle22

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Reviewed: Aug. 18, 2008

Really loved these muffins, did not take much time to make. added applesauce and used splenda to cut back on the fat... but otherwise the perferct blueberry muffin recipe... I am a sucker for Streusel

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TIFFANY_MONSON

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Reviewed: Aug. 17, 2008

I used "canned blueberries", I know...I know...it may have changed the integrity of the batter because of course, the batter was bluer than they would have been with fresh or frozen but I'm giving the recipe 5 stars because even with the canned blueberries, I really liked them.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 16, 2008

These muffins are divine. I probably added a few more blueberries than called for, and I definitely increased the lemon zest to nearly 1/2 tsp because I love the way the citrus really brings out the complex flavor of the blueberries. These take a bit longer to make than most other blueberry muffin recipes, but are absolutely worth the extra effort. My family loves them as mini muffins - they're perfect for breakfast and lunch boxes!

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jennysaurus

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 11, 2008

These are the best! One of my daughters said, "Mom, they taste like vanilla ice cream with blueberries in it." Just delicious. If you think the streusel topping is too much work, leave it off! They'll still be great muffins.

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Janet

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Reviewed: Aug. 9, 2008

These are fine muffins! I made them with my 6 year old niece. It's a great recipe to make with kids because each step is easy to follow and they are delicious, so it's very rewarding!They rise well, and are moist with good flavor. Addendum 9/5/2009 Just made these again using whole wheat flour and fresh cherries. Still wonderful.

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Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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Reviewed: Jul. 29, 2008

I was very upset with this recipe. I followed it to a T but I used frozen blueberries and was upset that I wasted $5.00 on the blueberries for this recipe when I could have made better ones from a box and they would have turned out better. They were kinda rubbery.

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nlenwell

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Reviewed: Jul. 29, 2008

I halved the recipe. Took other reviewers advice and used brown sugar in the streusel mixture, and frozen blueberries. The batter did seem a little thick, but the end result was delicious. The topping gives these muffins a sweet crunch.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2008

Look no further-if I could give this a 10, I would! But please do this: double the lemon zest and add 1/4 c. brown sugar. I bake these for a local farm and art market, they go fast! Yum!

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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jul. 19, 2008

THIS WAS A GOOD RECIPE.

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Evona

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Reviewed: Jul. 16, 2008

These muffins were so awsome they turned out so totally great. I am 13 years old and I made them myself! They were great! Thanks for the great muffins!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Hokker

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

Great Recipe! I added 1/4 cup brown sugar and cinnimon to batter. Plus, I added 1 tsp. lemon zest. Also, I substituted buttermilk for the milk and really liked it...It added richness.

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renee w

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2008

Wow! What a great recipe! I usually keep frozen blueberries in the house and found this recipe this morning when searching for a good muffin recipe. They were very easy to make and the results were very yummy, moist muffins. I read some of the previous reviews and will be inspired to try different add-ins to this recipe (banannas, etc). Definitely try this one - you'll be glad you did!

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BethAnn

Cooking Level: Expert

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Reviewed: Jul. 8, 2008

I loved these muffins and so did my boyfriend. The streusal topping is yummy! We made a big batch so we'd have them for breakfast during the workweek and they stayed nice and moist (in tupperware) for about a week.

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Happy Chef

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2008

Sweet and moist with a tender crumb. I didn't change the muffin recipe a bit. As other reviewers have suggested, the batter seemed thick...but they turned out perfect. I left off the streusel and simply sprinkled with turbinado sugar. Sweet crunchy topping with much less work. These are great muffins!

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