Reviewed: May 14, 2008

I think I'll have to keep looking for the perfect blueberry muffin. These were good, but not fantastic. I halved the crumble mix and still had way to much.

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Kathryn

	Cooking Level: Expert
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Reviewed: May 14, 2008

I was so pleased with this recipe... I followed it exactly and it was perfect... next time I'll do half the topping mixture and maybe add some lemon zest... but it was easy, did not have to take down my mixer and it was quick!

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kris


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Reviewed: May 12, 2008

These muffins were fantastic! I made them yesterday. All I had was frozen blueberries; that worked fine. I added about 1 T of lemon zest and some almond extract. Yummy! The batter was really thick, which worried me, so I added a little splash of milk and it still came out fine. Didn't read the comments so next time I will try brown sugar for the topping. This would be a good base batter for any fruit muffin.

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KMEADOWS1


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Reviewed: May 12, 2008

These muffins are so moist and delicious! If you plan on making mini-loaves instead of muffins however, do not fill the pans to the tip-top as the recipe says otherwise you'll have a lovely mess to clean up in your oven afterwards!

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Jenna M.


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Reviewed: May 12, 2008

These were pretty good, but definitely needed some tweaks, and will need some in the future. First, don't fill these to the top, 2/3's full is plenty for big muffins. Second, add more blueberries and don't be afraid to pile on the crumble mixture. On the crumble note, definitely use brown sugar. You can substitute like I did half whole wheat flour and white flour in the batter, with out a taste difference. On the whole, a great base of a recipe that just needed a few tweaks.

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JillyPie87

	Cooking Level: Intermediate
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Reviewed: May 11, 2008

Absolutely excellent. We did adjust the recipe to make a double batch. We used 1/2 whole wheat flour and 1/2 all purpose flour. As for the oil, we exchanged out an equal amount of apple sauce and did not use any oil. They came out beautiful and tasted awesome!

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NALLEC


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Reviewed: May 10, 2008

These muffins were awsome!I have made them twice. the second time I substitutes frozen blackberries (thawed and drained) and doubled the recipe, hoping for leftovers. I made 16 large muffins. Gone by bedtime!! (three teenagers) Thanks fo the recipe!

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michelle

	Cooking Level: Expert Home Town: Oak Harbor, Washington, USA
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Reviewed: May 9, 2008

best blueberry muffins ever! I followed the advice of others and used buttermilk instead of regular, dashed a little bit of cinnamon and nutmeg in the batter, and didn't measure my streusel ingredients; they were incredibly moist and perfectly sweet. I used baking spray (the kind with flour in it) on my tins and they didn't stick at all. the recipe made 9 large muffins from a standard muffin tin.

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Amanda K

	Cooking Level: Intermediate Home Town: Washington, Pennsylvania, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: May 8, 2008

Outstanding! Moist and yummy! I double the batch, but not the topping. Perfect. Thank you for sharing this recipe.

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Lynna_Maria

	Cooking Level: Expert Living In: Arcade, New York, USA
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Reviewed: May 7, 2008

I'm rating it a 3 for now. I followed the recipe as it was written but they didn't turn out. The batter was pretty thick but that was ok. I think the problem was in the baking. It said to bake at 400 but when I checked them after 20 min they weren't cooked yet so I left them in for another 5 min. They still seemed a little undercooked but I took them out anyways. The inside was still a little sticky and the bottoms were black!!! I will try this recipe again but reduce the heat to 350. It also made more then 8, I filled it like it said and it over flowed in the oven and made a mess. Will try it again though cause it did seem like a good recipe.

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Angele

	Cooking Level: Intermediate
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Reviewed: May 6, 2008

As suggested, I used brown sugar instead of white sugar for the crumble, and it was perfect! They burnt around the edges a little but the second batch turned out nicer. Next time I'll add raisins.

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tracey

	Cooking Level: Beginning
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Reviewed: May 5, 2008

This is the first time i made these and they are delicious and they are to die for. They came out perfect. I used the 12 muffin pan and they came out just as good. I would make them again.

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patsy


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Reviewed: May 5, 2008

I followed the recipe exactly, except for using fresh blackberries instead of blueberries. The muffins were moist and yummy but not too sweet. A perfect breakfast muffin. I made 12 reg size muffins, and the bottoms were overdone after 15 min at 400. The muffin was still great, but will try making larger muffins next time.

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OCLEMONS


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Reviewed: May 4, 2008

I did nothing but increase this to recipe to make 12 muffins. They where wonderful as they could be. Thanks for sharing.

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V29578


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Reviewed: May 3, 2008

Awesome! I read some of the reviews on improvements people made but they were perfect just the way the recipe is written. I made two different muffin recipes from this site and this one was by far everyones favorite.

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Amy Lou


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Reviewed: May 3, 2008

These are wonderful muffins, moist and sophisticated. I used frozen blueberries and they turned out perfectly. I could not use all the crumb topping-- had some left over. I used brown sugar in the topping, which I would do again. Next time I may add a bit of lemon zest to the batter. Other than that, perfect.

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Kim


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Reviewed: May 3, 2008

As I am in England I used allrecipes cup converter to make these muffins. They were AMAZING! Just shove all the ingredients into a bowl, put them into the muffin cups, plonk on the topping, bake and voila...beats any Starbucks rubbish! I substituted the all-purpose flour for WHEAT-FREE flour (can buy already mixed rice and tapioca flour suitable for baking) and then just followed the simple instructions. They came out wonderfully. I'm so glad I made the topping, it gave the muffins that extra dimensions. This is definately going into my 'absolutely favourite recipes' box. Let's just hope I can stop my fiance eating them all before I can get there!

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frinky1


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Reviewed: May 3, 2008

Awesome with the suggestions mention in other reviews. Add a teaspoon or more of vanilla, and for the topping, instead of white sugar, use brown sugar. Always get tons of compliments on these.

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SJ

	Cooking Level: Intermediate
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Reviewed: May 2, 2008

I make these muffins all summer long with fresh, organic blueberries we pick in Georgia. These muffins are THE BEST!!!

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JRKCR

	Cooking Level: Intermediate Home Town: Greenwood, South Carolina, USA Living In: Sparks, Nevada, USA
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Reviewed: May 1, 2008

These muffins are AMAZING! I do have to agree that they are a bit messy even though I did grease my pan top so they would come out more easily. I was a little nervous when my batter was SO THICK but they came out great!

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Kate


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