The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 5, 2009
These went fast. The streusel topping makes them rich. For a special occasion - add. For everyday more healthy muffins -probably don't add.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 4, 2009
We love this recipe. The only change that I make to the recipe is not adding the streusel topping. To my family the muffins do not need it. I have substituted strawberries for the blueberries and they turned out wonderful. I plan on making them with chocolate chips.
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Cooking Level: Intermediate

Living In: Wynne, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 4, 2009
So yummy! I added more blueberrys but beside that, I kept it the same!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 4, 2009
I would give 5 stars, but the only reason I didn't was because the batter didn't have quite enough blueberry flavor mixed in. Next time, I am not going to be afraid of breaking the blueberrys and squishing them! I may even add some mashed blueberries to give it more blueberry flavor, but other then that, they were delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
Wow these came out great and I loved the cinnamon topping! Everyone at work gobbled them up. I am going to try to make these again for my weekend houseguests using blueberries and strawberries.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
The BEST and very easy! One bowl recipes are the best and easy clean up. They came out wonderful.
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Amy
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Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA
Living In: Lorton, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
I agree that this is a good base recipe for many varieties of muffins. My initial thought after I tried them the first time was that they were a little too sweet for my taste. However, my husband and kids loved them! I would adjust the topping mixture. It needs to be cut in half. Also, using brown sugar for the topping tastes much better. For those who said to use buttermilk, remember that baking is like chemistry and if you add buttermilk you also have to add baking SODA in order for the muffins to come out right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
Just made these for my family and they loved them. My fruit didn't sink at all. I was surprised as to how bit they got and thought it would be a mess to get them out of the pan, but they came out easily. I've made other muffin recipes that were very involved. This was easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
Best blueberry muffins I've ever made, bar none. I followed this recipe exactly, no substitutions or additions. I spread out the batter between 12 regular muffin tins and the topping fit them exactly. Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
These are outstanding! If fruit is sprinkled with a tablespoon of flour before adding to mix, it will not sink. I always have to make two batches!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
It is absolutely delicious. I just reduced the amount of sugar as we dont like our muffins to be overly sweet.
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HA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
These muffins were good / fine. I followed the recipe exactly. While I wouldn't say they were "to die for," I could see myself making them again.
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Cooking Level: Intermediate

Living In: Saint Joseph, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 2, 2009
I just made these per the exact recipe (except I used frozen blueberries) and they are quite delicious. The batter is super thick. The topping made twice as much as I needed for the recipe, but I saw comments on that and just didn't heed the warning. I used my blender to pulse the butter in with the dry ingredients.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jul. 1, 2009
i love this recipe, i add all kinds of fruit and it still turns out great. I have added cut up fresh peaches, strawberries and my fav is lemon cranberry. This is an amazing recipe, super easy and i would recommend this to anyone!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jun. 30, 2009
These were so good and were gone the next day! i didint have fresh blueberries so i used frozen. they were a little sour but the muffins we still awesome! Good job colleen!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jun. 30, 2009
Very good recipe. I try to use buttermilk in most of my baking because I believe it keeps things light. I also try to substitute brown sugar for white when I feel it would work just as well. I agree that vanilla extract adds very little to this recipe. But one little secret that I have found works for all my blueberry recipes is to add a pinch (1/8 of a tsp.) of ground cloves to the mix. One reader mentioned that she ground her cinnamon sticks to create fresh cinnamon for her muffins. Please make sure those sticks are food grade. Most of the decorative cinnamon sticks you see around the holidays are treated with preservatives and nasty chemicals. Thank you Colleen for a lovely way to use fresh blueberries. I may take advantage of the season by freezing a few batches of these muffins.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jun. 30, 2009
Fantastic and easy and I only had half the blueberry's it called for. Will make again thanks!
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Cooking Level: Intermediate

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jun. 30, 2009
I've made this recipe several times in the past month. DELICIOUS! I've always used chef joy's recipe for the topping (most helpful review) but I use it for a double batch of muffins. The first time I used her version of topping for only 8 muffins and it was too much for me. The 2nd time I made this recipe my grocery store had no blueberries so I used cherries instead. DIVINE!! I'll never use another recipe for muffins again and I plan to use this recipe as a base recipe for many future variations of muffins.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jun. 30, 2009
"BEST EVER", now that's a statement to live up to. I am blown away. I made one change to the recipe. I added the zest from one lemon. The lemon and blueberries compliment each other. Great muffins, thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: jun. 30, 2009
WOW BEST BLUEBERRY MUFFINS I EVER MADE. KEEP UP THE GOOD WORK. IT RATES AN "A"
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