I love this recipe. i was worried about the batter being to thick but it resulted in a fluffy light muffin. Instead of fresh blueberries i had frozen and just tossed in what looked like enough to me (i love blueberries so it was kind of packed). Because my oven isn't convection half way through I turned them around so they wouldn't get too dark on one side and they came out perectly golden. I also added seeds from half a vanilla bean instead of extract and it had a nice creamy note to them. Now I know the recipe says it makes 8 but instead I made 12 regular sized muffins and they still puffed up over the top. This will definitely become my go to base muffin recipe even if I use something other than blueberry

Reviewed On: Jul. 31, 2012

i've made this the last 2 years for my mother in law and she loves it. it's a super easy recipe and i usually make a medium sized loaf and 2 small loaves. the only thing i changed is using 2 1/2 cups of flour because if you use 3 full cups the dough becomes dry and a little tough. all in all i will keep making this recipe every year

Reviewed On: Nov. 2, 2011