Reviewed: Oct. 8, 2009

We love this recipe. The only thing I change is that I used 1 cup of white flour and 1/2 of whole wheat.

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Reviewed: Oct. 7, 2009

I use this recipe all of the time. I use it as a base to make a variety of different flavors. They are fantastic muffins!

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lizzieslittleliah

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: Oct. 5, 2009

Great muffins! I tweaked the recipe a bit based on some of the previous recommendations. To put a healthy twist on it, I subbed the vegetable oil for 1/3 cup applesauce, and doubled the blueberries to 2 cups. I also added 1 tsp vanilla. Superb! Definitely recommend the crumb topping, but I'm sure they'd be excellent without. A very moist, but light muffin. A+

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jackiefw

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Reviewed: Oct. 5, 2009

These muffins are easy and so good. I didn't put the topping on (its not really needed) and everyone loved them. I baked them for 18 min and they were perfect. Loved them :).

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Lu

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

I substituted a can of pie filling blueberries (drained and rinsed) and reduced the milk a little bit. I used Chef Joy's topping recipe and applied liberally. My family likes muffin tops, so I poured 1/4 cup blobs on parchment paper-covered cookie sheet and baked for 17 minutes.

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VicLowe

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Reviewed: Oct. 3, 2009

These muffins were by far the best blueberry muffins I've ever had. I've already made them twice. They were moist on the inside and the topping was had a great crunch on the outside. I highly recommend them. The only downside to these muffins were that 1) they only make seven and 2)they needed a little more something on the inside. I added a tsp. of vanilla and 1/4 chopped walnuts the second time I made them and they were even better! However, I have trouble deciding how to solve the quantity problem. I didn't want to spend twice as much time making muffins because I doubled the recipe. Hopefully I'll figure it out, but overall this was a wonderful recipe.

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Hello

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Reviewed: Oct. 3, 2009

This recipe was so good my whole family ate twelve in one day. I found that by using a mini muffin pan it makes 24 small muffins but we have more longer.

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Aezpie

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Reviewed: Oct. 3, 2009

These are wonderful. I didn't change a thing although I will have to double the recipe next time. They disappeared in a few minutes.

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Paula

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

I've used a specific boxed style for years because I couldn't find any as grand as these. No more boxed muffins!

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Laura

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Reviewed: Sep. 30, 2009

Very good and I took the advice of using less butter for the topping. These were loved by all, I used fresh strawberries, blueberries, peaches and pineapple. Of the four choices blueberry by far was the best according those who ate more than one flavor. But make no mistake the others got rave reviews as well.

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inounvme

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

Better than any muffins you'll find in a store, these were DELICIOUS! Only change I made was using white AND brown sugar for the topping. Absolutely perfect, definitely a keeper!

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Adrienef

Cooking Level: Beginning

Home Town: Sitka, Alaska, USA

Living In: Abbeville, South Carolina, USA

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Reviewed: Sep. 29, 2009

it is moist and crispy at the same time. Easy to make as well.

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SHERRIEN

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Reviewed: Sep. 29, 2009

These are a staple! They are delicious. I use frozen blueberries and lightly dust them with flour. I do not thaw the blueberries, though. Also, I use whole wheat flour and sucanat instead of the white flour and white sugar. They are still wonderful!

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veggiegal

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Reviewed: Sep. 29, 2009

Wow - these were soooooooo good! I cooked as instructed and it was fabulous. I only had frozen blueberries, so I let them thaw for about 20 minutes and reduced the oven temp to about 350. Those were the only deviations I made from the original receipe and it was wonderful. Might try using brown sugar in the struesel topping next time just to compare. Will definitely be making this often! Thanks for the awesome recipe!

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Jenny B

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

did all the steps follow all the ingredients and it was delish!!!

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soccindy

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Reviewed: Sep. 28, 2009

Delicious! I used frozen blueberries, not fresh, so I had to defrost, drain, and rinse them before mixing them in... PERFECT! They turned out moist and delicious, and the topping is great too! DEFINITELY will make again!

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thea2846

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

WOW! I did everything according to the recipe, even no changes for the high altitude and they were to die for! Better and ALOT cheaper than a bakery muffin. One suggestion, just fill muffin cups 1/2 or 2/3 full...unless you like a big muffin top, which I think is great! Will make these again and again! Super fast and easy and sooo delicious!

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momof3prettygirls

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Cheyenne, Wyoming, USA

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Reviewed: Sep. 28, 2009

this is a great recipie! i've made it with and without the topping and i have to say i prefer it without. after reading suggestions from others i replaced the milk with all buttermilk (you have to add extra buttermilk though since its thicker but it makes the muffins sooo moist)...i use 1/4 white sugar and 1/2c of brown sugar. instead of making the topping i just add the cinnamon directly to the muffin batter. i have a whole bunch of blueberries in the freezer from the summer so i usually add in an additional 1/2 cup or so...YUMMY!

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