Reviewed: Jun. 12, 2002

These muffins were quick and economical to make - I halved the recipe and added a little more vanilla (not on purpose, I spilled) and about 1/4 cup more blueberries than called for, and they were DELICIOUS! My husband and son are devouring them as I type this, and I will DEFINITELY make these again (and again and again). If your blueberries all fall to the bottom, try rinsing them BEFORE coating them with flour next time. If your batter isn't rising - perhaps your baking powder is stale. Keep it in the fridge, and buy fresh every four months or so. It goes stale fairly quickly, so buy small containers unless you do a LOT of baking. These muffins are fantastic with chopped apricots, and with chopped apples and dates :)

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Reviewer:

TOLLBABY

Reviewed: Feb. 25, 2002

This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.

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161 users found this review helpful

Reviewer:

AnnaG

Home Town: Austin, Texas, USA

Reviewed: Jul. 5, 2002

I have never tried blueberry muffins from scratch before, but after making this recipe, I will never buy boxed muffins again! These were so delicious! I halved the recipe and only made 12, the only thing I did differently was I only used 1/2 of the Baking Powder that the recipe called for, but they turned out wonderfully!! To keep the blueberry's from sinking, I rinsed them and then immediately floured them. Then right before I added them to the batter, I floured them a little bit more. They didn't sink at all! What a great recipe! ~Amy

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159 users found this review helpful

Reviewer:

Amy

Reviewed: Jul. 7, 2002

Forget all those negative reviews, this was the best - definitely a keeper. Very light in flavor and low fat! Make sure to use fresh blueberries and I substituted butter for margarine and it turned out fine. MMMMMmmm....

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68 users found this review helpful

Reviewer:

SMELTON

Reviewed: Jun. 3, 2011

My husband loves blueberry muffins so I thought I'd give this recipe a try. However, I have to say I must agree with the other two and three star reviews. Even after substituting buttermilk for the milk and decreasing the baking powder to compensate for the switch I found these to be bland and lacking flavor. Plus, they didn't really have that nice puffy muffin shape I'm used to even after baking these in a Texas sized muffin tin. What a waste of ingredients! I definitely won't be making these again....

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58 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 19, 2002

These muffins were very easy to make, and smelled delicious in the oven. The taste was kind of bland, definitely not "out of this world." We ate them, but I don't think I'd make them again.

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58 users found this review helpful

Reviewer:

CAROLINA MOON

Reviewed: Nov. 12, 2001

Awesome Blueberry Muffins!

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42 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 3, 2002

I have to be honest.. I found these muffins WAY too sweet.. so unless youve got a major sweet tooth, I'd avoid these

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36 users found this review helpful

Reviewer:

BIRDMANIA

Reviewed: Oct. 9, 2002

couldn't even get these muffins out of the pan without them falling apart...also found them to be very bland...

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34 users found this review helpful

Reviewer:

STRRYNYT

Reviewed: Jul. 9, 2002

I didn't have any margarin, so I used butter, and it didn't come out good. I didn't like the recipie because it was "cakey". The muffins didn't fluff..so does that mean we should add more baking powder? My husband loved it, maybe it was because he tasted the large blueberries, but I thought it was tasteless. I won't be making this again!!

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33 users found this review helpful