The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 26, 2009
Wow. Just WOW! These were so delicious! The blueberries I had gotten at the Farmer's Market were quite large and they worked so well in the muffins. I cannot wait to make these over the holidays for my family...
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 25, 2009
These JUST came out of the oven! The taste and texture is wonderful. I used frozen fresh blueberries I picked a couple months ago- so I lowered the oven temp to 375 per another reviewer's suggestion (the suggestion was actually for 325, but I thought that was really low). And for the topping I used 1/4 cane and 1/4 brown sugar. I didn't pile on the topping, but I think the consistency was too heavy, because while baking, the topping kind of gathered in the middle and all the muffins have little craters in the middle. They didn't puff up nicely. But- they taste delicious!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 25, 2009
Very tasty! Few changes I made... I used cane sugar as opposed to white sugar for the topping and I added a little blueberry jelly in the middle for some filling as well. Will definitely make again.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 25, 2009
Pretty good, but I prefer to use greased muffin tins as opposed to paper liners and had a very difficult time getting them out of the tins. I used brown sugar for the topping instead of white and that is the best part of the muffin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 23, 2009
These muffins came out pretty good, although I would not say they were the best muffins. I used 1 cup of sugar instead of the 3/4 listed in the recipe because my blueberries were a little tart, and it seemed to even out and did not make the muffins overly sweet. I used a cupcake pan and filled them 3/4 full, and I did not have any problems with them overflowing, and they had a nice shape. I might try this recipe again using better blueberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 22, 2009
The topping MAKES this recipe. So good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 21, 2009
Yum! These muffins came out moist and delicious. I used brown sugar and whole wheat flour instead of what the recipe called for. I also thought the batter was a little thick, so I added some sour cream I had in my fridge. Delish. The cinnamon and sugar topping made these muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 21, 2009
These muffins were everything they said! Very easy to make and my entire family loved them- they thought they tasted better than a bakery. I did have the problem of the middle sinking in, so next time I will use other's advise on the cinnamon and sugar topping. I used frozen blueberrys and they were great! Definitely a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2009
I made these omitting the streusal topping and they were delicious, I can only imagine how good they would be WITH the topping! Light and fluffy with blueberries throughout. I used frozen blueberries instead of fresh and I used a mini muffin pan. Recipe made 24 perfect mini muffins with big tops.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2009
I found these good but not WOW. They took significantly longer to bake and they lacked sweetness. This may have been the blueberries, but they seemed pretty sweet. Overall, a good muffin recipe to start.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2009
Fabulous recipe. It can be turned into anything...the batter is an amazing and cost efficient start to almost any muffin flavor.
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Cooking Level: Professional

Living In: Edmonds, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2009
I replace the topping's white sugar with equal parts of flax seed and brown sugar. Amazing! I also use frozen wild blueberries added at the last minute with no issue. My 3yr old, who eats nothing, can't get enough of these.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2009
These were so good! I used this and made a bunch of batches of all different kinds of muffins, much to my surprise, the best that turned out was the pineapple!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2009
Great Recipe!!! Look no further!!! I made this along with another recipe from this site and this one is far superior!! I also used frozen blueberries with no problems at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2009
We keep making this recipe over and over a gain. I don't use the streusel topping, I just sprinkle with a cinnamon and sugar mixture. This last time I made a blueberry sauce (or you can use blueberry jam) and swirled that in the cups after I filled it with the batter....yummy blueberry flavor!
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Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA
Living In: Wheaton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2009
These muffins are fabulous. I did, however, make one modification - I cut back on the sugar. I doubled the recipe which would have called for 1 1/2 cups of white sugar - I used one (1) cup. I do not care for really sweet muffins - if I wanted "sweet" I would make cupcakes. I must say I haven't made muffins in years and was a bit concerned regarding the thickness of the batter but all's well that end's well. This household loves them. I plan to make them during the holidays and take them to the firm I recently retired from and also to the school where I volunteer. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2009
Delicious! Like something you would buy at a gourmet bakery.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 16, 2009
could use a LITTLE more sugar
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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: Oct. 16, 2009
These are amazing!!! Sooo tasty! I was too lazy to do the crumb topping, so I sprinkled on some decorative sugar instead. These are better than bakery muffins. I also used frozen blueberries. Add them to the mix (still frozen) after tossing in about a teaspoon of the dry mixture. Also, reserve some blueberries so you can add two or three to the tops of the muffins before baking! Will make this recipe again and again and can't wait to try with other fruits!
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Photo by kyleandali

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 16, 2009
I loved this recipe! It was so simple and the topping made the muffins taste like coffee cake. Subbing white sugar for brown worked out really well! Thank you!
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Cooking Level: Intermediate

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