The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 10, 2009
Sooo moist!! A few changes though: use brown sugar where it calls for white, whole milk, and cut the crumble quantities in half. Best muffin I've ever tried A++
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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: Sep. 10, 2009
This recipe never fails, I've made it dozens of times, and I think it's better than the bakery. I reduce the oil to 1/4 cup, add the egg, and fill the cup with milk. Sometimes I add a teaspoon of vanilla which makes it even better. I also make half the crumb topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 10, 2009
This is amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 10, 2009
This really is one of the best muffin recipes ever. We have made them twice, the first time with Whole Wheat & All Purpose Flour the second with just All Purpose, both ways they were great and really "To Die For"
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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: Sep. 9, 2009
This was delicious; just a short and 'sweet' review. I used frozen blueberries and followed the advice of another reviewer, turning the oven down to 325. It took longer, but it was WORTH it. I also put in vanilla (1 tsp), and two tbsp of milled flax seed to give it a little 'boost'. Note! If these stick a bit much...try silicon muffin cups! They work GREAT and they're eco-friendly because you just toss 'em in the dishwasher when you're done. The muffins fell right out of mine!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 9, 2009
These were simply amazing! I agree the batter seemed thick, but they came out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 9, 2009
My favorite recipe by far!! My fiance can't stop eating them! The batter seems thicker than what I'm used to, but the muffins come out beautifully! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 8, 2009
These are GREAT muffins! No need for the streusel topping; I substituted whole wheat PASTRY flour (not bread flour) and just sprinkled coarse natural sugar on top and used mini-muffin pans. Quick, easy, a more healthy variation!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 8, 2009
These muffins are, as the title says "to die for", everyone in my family loves them. My son's girlfriend said "Tim Hortons can't make muffins as good as yours" :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 8, 2009
These muffins have great flavor. The only thing I did not enjoy with this recipe was that the oil seemed to puddle at the bottom of the muffins. Kind of grossed me out but the taste was super good. I made these a second time and reduced the vegtable oil to 1/4 cup and the greasy bottoms were gone. The muffins also baked up nicer and were not flat looking.I also reduced the amount of flour (2 TBSP)in the crumb topping and replaced it with oatmeal. I think the next time I will also reduced the sugar in the muffins as well like others have suggested. They are a little too sweet. Without any changes these muffins are great. I just like to tweak things to make them a little more calorie and health friendly.
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Cooking Level: Expert

Home Town: Fresno, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 8, 2009
These are the best blueberry muffins I have ever had. I made them for my Church one day for a surprise, and now whenever there is a Church social they are requested by many people.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 8, 2009
These are great! Just finished makeing them. Simple and very tasty. I didn't make the topping this time but next time I'll do half with & half without! A word to those who are changing recipes by adding almond extract----people with peanut allergies are allergic to extracts too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 8, 2009
These are really the best muffins! I didn't do the topping, and they turned out beautiful. The basic muffin base here is so yummy! I'm going to try these with apples and cinnamon, and maybe with whole cranberries and orange zest. The batter is really thick - a word of caution - do not over mix. You want to just incorporate your flour. It does not look like batter from boxed muffin mixes, so do not be alarmed. Try this one - it's super easy and delicious! Thanks for the recipe!!
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2009
i followed exactly but they were really dry : (
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2009
Very good... I have made this recipe several times over the past year. My family loves it. I definitely think it tastes better with fresh blueberries, vs frozen... so good!
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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: Sep. 7, 2009
This is a sure-fire winner. I filled my cups all the way and I did have to add an extra few minutes of cooking time, but they turned out fabulous! My friends were over for brunch and asking me to make more before they were even gone! Thank you for sharing this-it made me look like a rock star! The only thing I would suggest is making two batches-there are not enough!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2009
This is a great muffin recipe! I wanted to sneak in some bran for the kids so I substituted 1/2 c. of the flour with ground up All Bran flakes. The flakes have sugar in them so I reduced the sugar to 1/2 c and added a little over 1/2 c of milk (the bran seems to soak up more liquid). I also didn't use the topping, although I imagine they would have been even tastier with it. This recipe is a definite keeper! I've already made these several times. The last time I just added 1/2 tsp of cinnamon and didn't add the blueberries. They were great too!
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Cooking Level: Intermediate

Home Town: Chico, California, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2009
These really are to die for. The only substitution I made (out of necessity!) was to use brown sugar instead of white. They were SO moist and delicious! The only complaint I had (and it's not really a complaint, lol) is that there was too much streusel topping. Next time (and there will be plenty of next times!) I'll cut the streusel topping recipe in half. These were excellent! My husband doesn't really even like muffins, but he's already had three of them. Thanks so much!
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Cooking Level: Expert

Home Town: Maurertown, Virginia, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2009
I got about 11 small muffins out of my batter. The muffins didn't rise as much as I thought they would but they still tasted good. I will definitely make these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 5, 2009
I ran out of time to make the topping but just sprinkled cinnamon-sugar on top. Would have prefered that the recipe was written to make a dozen muffins. I only got 10 smallish ones. Will try applesauce instead of oil next time. Added zest of one lemon to batter, that was nice.
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Cooking Level: Expert

Home Town: Woodstock, Illinois, USA
Living In: Phoenix, Arizona, USA

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