Reviewed: Jun. 18, 2013

I tried this recipe a long time ago and I loved it. I lost the recipe and years later I finally stumbled on this mouth watering recipe. This time I have an account and have added it to my recipe box!

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Reviewer:

petite chef adriana

Reviewed: Jun. 18, 2013

Loved them! Changed a few things: I always use evaporated milk whenever a recipe calls for just milk or cream. Also, eliminated the crumb topping in order to save some calories, but if I ever make these for company, I'll be sure to add it. I had blueberries which I had frozen myself from fresh, and "defrosted" them in warm water then drained well before adding to the batter. NOTE: Do NOT whip the batter, but BLEND in order to avoid air pockets...gives the finished muffins a nice dense texture instead of a "cake like" texture. I also used a dark, extra large, muffin tin whereby I lowered the oven temperature to 375 degrees and baked them for 22 minutes. Do not over bake. Serve with a dark roast cup of coffee, and pass extra butter...YUM!

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Reviewer:

DeeDee

Reviewed: Jun. 17, 2013

Very good. I made mini muffins and they were done after 14 min of cooking at 400. The muffins didn't sink. The kids loved them.

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Reviewer:

Kcook

Reviewed: Jun. 15, 2013

There is way too much streusel topping called for in these. It overwhelmed the blueberry flavor and poured over the sides, making the muffins stick to the pan. These would be better with just a little sugar & cinnamon instead of the thick streusel.

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Reviewer:

HNECKONE

Cooking Level: Intermediate

Reviewed: Jun. 15, 2013

My first time making these they were a hit with my husband who is the cook in our family and our son. I love the cinnamon topping gives the muffins that extra little crunch I love.

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Reviewer:

kristendahmer

Reviewed: Jun. 15, 2013

This is AMAZING! I made extra topping and this will be a great additoin for Father's Day breakfast! One tiny detail: Make sure you put something under the pan or a fire WILL start :D

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Reviewer:

Chericancook

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Jun. 13, 2013

absolutely adore this recipe, though i always end up with too much of the topping (perhaps my muffin tins are smaller than most) and i always boost the amount of blueberries because i can't help myself

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Reviewer:

Gridster13

Reviewed: Jun. 13, 2013

you don't need all the topping it makes. could probably 1/2 the topping and use brown sugar instead of white.

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Reviewer:

mistymom3

Reviewed: Jun. 12, 2013

Another glowing review for this muffin! I changed the servings to 12 and made 24 mini muffins, baking them 14-15 minutes. Other than that, I followed it exactly and loved the results. This is a keeper! Thank you!

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Reviewer:

mickdee

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Jun. 11, 2013

Long time allrecipies user but first time rater. This muffin recipe was easy and I followed it exactly. The muffin was moist and airy. The topping was sweet and crunchy. I agree the quality of blueberries will mark the degree of sweetness. Excellent!

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