Reviewed: May 28, 2012

this muffins turnt out just delicious. they where a big hit in our familiy, thank you

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ravenlenore

Reviewed: May 28, 2012

I did not like this recipe. They were rather tasteless. I feel like I wasted my hand picked blueberries.

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Hennie

Reviewed: May 28, 2012

phenomenal! made according to directions but with blackberries...yum!!

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Kat

Home Town: Dallas, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: May 28, 2012

FANTASTIC MUFFINS! Oh my goodness, I just ate my first one, warm from the oven, and I believe you have made the perfect muffin recipe. Can't wait to share it with my mother, who was at the blueberry patch with us two days ago. I told her I'd be able to find a great muffin recipe on this site and you've helped me deliver!

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Rebeca Seitz

Reviewed: May 27, 2012

I LOVED these, easy to make and the crunch topping really sets them off, definitely on my keeper list

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TheFarmersWife

Reviewed: May 26, 2012

These were pretty good. I ran out of muffin liners so half the batch was baked with liners, the other half without liners using baking spray. The baking spray/no liner muffins came out much prettier, with the tops standing straighter. Who knew?! I wouldn't suggest filling the tins to the top as they were all just a bit too full (I think that with this recipe if I want bigger muffins I'll use bigger pans). The cake was delicious. The only thing I'll do differently next time is omit the too-rich topping and try a sprinkling of course sugar instead as a previous reviewer suggested as the end result was more like a dessert than a breakfast muffin. Also, the tops of the leftovers got a bit soggy after being in the refrigerator.

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: May 25, 2012

I loved these! I did make a few changes but nothing crazy. I used coconut oil instead of vegetable oil, added a splash of Vanilla, and since I was out of cinnamon I used a packet of maple brown sugar oatmeal mixed with the butter as the streusel topping and they were amazing! Definitely making these again!!!

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alex

Reviewed: May 24, 2012

These really are to die for - I've made them a few times for work, and word spreads very quickly around the office (and then the thank-you emails come pouring in). I tweaked it a bit based on other reviews - I use 1/2 c brown sugar and 1/4 c white sugar in the batter...and use buttermilk instead of regular milk. For the topping, I use brown sugar instead of white sugar. I didn't want huge muffins, but found there really isn't enough batter for 12. So I just fill in 9 of the cups of a 12 muffin pan (greased, no liners) and they come out just perfect. Bonus is that they are really easy to make - no need to drag out the mixer. I can whip them up before heading out to work and bring them in still warm.

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modernmyrna

Cooking Level: Intermediate

Reviewed: May 24, 2012

I followed the recipe as written, except I used half brown and half white sugar in the topping. I would suggest buttermilk and a bit of good quality vanilla. I made 9 muffins filled to the top of a regular-sized muffin tin. The topping seemed to be too much. I would suggest cutting the butter in half as Chef Joy did, or just cutting the topping recipe by a third or half. I let my butter come to room temp, and perhaps if it had been cold it might have worked better.

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THEORYGURU04

Reviewed: May 23, 2012

I can't believe I haven't reviewed this recipe yet~~I use it all the time, and they are the best blueberry muffins I've had outside of a bakery muffin. They rise beautifully, the texture is perfect~~not too cakey~~and they are bursting with beautiful blueberries. And so EASY!! And I've never even made the streusel topping, as I don't think it's necessary. This is the muffin recipe I've always been looking for. Try it~~you'll love it.

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