The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 7, 2009
These muffins didn't last two days in my house. They were just that good.
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Cooking Level: Intermediate

Home Town: North Aurora, Illinois, USA
Living In: Platteville, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 6, 2009
through my one try (mediocre, needed to work on technique) and various reviews, i have learned: *for frozen blueberries, coat lightly with flour & a bit of sugar & use 1 cup, not 2; lower oven temperature to ~325 instead. cook time will be longer as well. also, perhaps mix fruits for better taste? (berry medley perhaps?) *brown sugar for the topping. dont coat too much. *don't over mix *use the top reviewer's (Chef Joy) version of topping
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 5, 2009
These are great, I added walnuts and sub wheat blend flour to add some nutritional value :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 5, 2009
Turned out perfect using frozen blueberries and a little more than 1/3 cup of milk! Will make it again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 4, 2009
I finally found the best blueberry muffin recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 4, 2009
Very moist with a delicious topping! Used Sucanant(instead of white sugar) and light olive oil(instead of vegetable) One of my favorites!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 4, 2009
Oh My goodness!!!!!!!These were the best muffins that i have ever had.My son's loved them so much they insisted I bought them from the bakery!I followed the recipe EXACT,until the topping and I made some changes based on other reviews instead of using 1/2 cup sugar I used 1/4 sugar and 1/4 brown sugar and then followed it exact.DO NOT SKIMP on the topping.This is a keeper and I love it.Thanks so much for this amazing recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 3, 2009
These are SO yummy! I double the muffin recipe, but don't double the topping. It makes enough for a double batch! My kids love them!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Manchester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 3, 2009
Very good!!! Little too sweet for me (post-op gastric bypass) next time i will use splenda :) Quick and easy & looked beautiful! THANK YOU
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Nov. 2, 2009
Made these muffins just now and followed recipe to T, except added ½ tsp of vanilla. As for topping, like others; I reduced butter to 2 tbsp (to avoid topping being crumbled), ¼ cup of flour, ¼ tsp of cinnamon, 2/3 cup of brown sugar and used spatula to mix all ingredients as suggested... but still found toppings to be plenty and had quite a lot of leftover. I only managed to get 6 large muffins and they turned out to be beautifully tall without any problem of getting out from muffin pan. However, upon tasting our 1st bite moment’s ago, we found batter tasted rather bland, not sure whether it's due to my frozen blueberries tartness or something else. Overall a very nice and extremely easy recipe and certainly a keeper! **UPDATES** Made this again on 04.11.2009 as I still had lots of topping leftover. This time around, I added 1/3 cup of dried cranberries in addition of 1 cup of frozen blueberries and used a mixer to roughly mix the wet ingredients along with sugar before using spatula to fold in the dry ones... just to see any difference! Managed to get 7 big muffins and they are also standing tall and getting out of muffin tin without difficulties. Difference being the 2nd time tasted so much better, must be a result of adding dried cranberries. 5-Star now!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2009
I have been making this recipe for years! They are absolutely delicious! I must admit, though, that I have never made the crumb topping. They are great without it! I have also adapted this recipe for banana muffins by using about 2 medium ripe bananas, 1 tsp of cinnamon, and enough chopped walnuts to taste. When I want the muffins a bit more healthy, I use 1/2 cup whole wheat flour and 1 cup all-purpose flour. My kids have never noticed a difference! I have used both fresh and thawed frozen blueberries (and lots of them) and they are great either way!
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Cooking Level: Expert

Home Town: Parma, Ohio, USA
Living In: Chagrin Falls, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2009
These were fantastic! A huge hit. I did brown sugar in the crumb topping, but I'm sure the white sugar is great, too. I wouldn't change a thing! I'm going to make a few more batches!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 31, 2009
We LOVED these. Frozen blueberries are just fine. Don't overfill - I did! I used a regular cupcake pan and was able to get 8 overfilled muffins - probably could have gotten 10 out if it. I added some vanilla to the batter but it is still sort of flat, will add some lemon next time and maybe some butter for the oil to make the cake a little more rich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 31, 2009
These were the most beautiful blueberry muffins that I have ever made! They puffed up wonderfully. I do think that they would be really good with a couple of teaspoons of lemon zest, too.
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Cooking Level: Intermediate

Living In: Desoto, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 30, 2009
These muffins are delicious. I love the topping. I did use brown sugar instead of white like other reviewers. I only have large muffin tins, I don't make anything small. So filling them to the top meant I only had 8 muffins. I think I'd rather 3/4 fill them and get a few extra muffins. That and it keeps them from flowing over the top as much. Also I found I didn't have enough liquid. The batter looked more like dough. I ended up adding some extra milk to get a better consistency. The muffins came out great, but I think a little more than 1/3 milk is necessary (at least in the Canadian climate I'm in). Overall though great recipe!!
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2009
Great recipe, here's a tip, I always use dried blueberries when I make muffins, and they rehydrate in the mix and come out plump, moist and delicious in the muffins. I buy a big bag of them at Costco, and have blueberry muffins all year round!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2009
used frozen raspberries instead of b.b, & butter in place of oil (ran out). WONDERFUL!!
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Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2009
These taste great and the batter is really nice and thick so the blueberries don't sink to the bottom. I tried them at first without a sugary topping, but they were a bit bland. The next time I made them, I added half a lemon's worth of zest and the topping. WAY better. Also great with just course sugar on top. These do tend to be crumbly and fall apart but I never mind because they taste so good.
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Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA
Living In: Upperville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2009
This is a great blueberry muffin recipe. Much better than buying them!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 29, 2009
Made a double batch on Tuesday and I had to do another batch Thursday! THey are delicious! Moist, just the right sweetness, and that topping is amazing! The first time I used frozen blueberries tossed in a couple of tbs of flour, the second time I used thawed out blueberries also tossed in flour, both times=PERFECTION! My first and ONLy blueberry muffin recipe!!! Thanks!
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Cooking Level: Intermediate

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