Best of the Best Blueberry Muffins Recipe

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Most Helpful Positive Review

Jun 28, 2007

These are verry good but I'm only giving it four stars since the "to die for blueberry muffins" are slightly better. I made both recipes on the same days and they turned out almost identical in flavour. However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops whereas this recipe is thinner so as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe, and I would strongly recommend using only fresh blueberries.

—nonsuchbaker

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Most Helpful Critical Review

Apr 15, 2011

These were not "The Best" blueberry muffins and in fact I was a bit disappointed with these. I was expected something really good especially with the amount of blueberries and buttermilk in the recipe. However, even after adding 2 tsp. of vanilla to the batter I found these to be overly sweet and a bit on the bland side. I baked these in Texas sized muffin cups lined with paper liners and topped the muffins with turbinado sugar before popping them in the oven. I baked them at 400 for 23 minutes. And, while they baked up nice and big the flavor just wasn't there.... I think I'll stick to my TNT recipe "Blueberry Cream Muffins" from this site.

—Jillian

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587 Ratings

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Jul 22, 2006

every year my family loves this recipe. to make the buttermilk - 1/2 cup milk add 1/2 tablespoon of white vinegar and let stand for 5 minutes. easy to make and always comes out great. This year I substituted 3/4 of splenda for the sugar. Nobody complained. Everybody loves them. They are great muffins.

—KELSEYANDTYLERSMOMMY

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Jun 11, 2003

These are the best blueberry muffins. This is the exact recipe that I have been using for years except that my recipe called for 1/2 cup milk instead of the 1/2 cup buttermilk. I tried it with buttermilk and found that since nobody tasted the difference, why buy buttermilk unless you are going to use it for other recipes. I ended up throwing out the leftover buttermilk since the smallest container i could find was the quart size and i only needed 1/2 cup.

—Lori Allison

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Jun 07, 2010

I really wish I could rate this four and a half stars. It's ALMOST there. I cut the sugar back to one cup, added a tsp. of vanilla and used half blueberries/half blackberries. Really great muffin. The sugar topping made the muffins look like bakery muffins. I really didn't use a lot, just a tiny sprinkling over each muffin. Really, really good. I think adding a little lemon rind would really take these over the edge. NOTE: I actually baked these at 400* for about 20 minutes.

—Sarah Jo

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Sep 06, 2003

absolutely wonderful! i had to make some changes: i used 1 tsp lemon juice with remainder milk to make the 1/2 c buttermilk, i used 16 oz bag of thawed blueberries. i think that was more than it called for. i crushed 1/4 of them and put the rest in as the recipe called for. instead of the sugar on top, i used the following from another recipe: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed, melted 1 1/2 teaspoons ground cinnamon mix and add before baking

—LETTR6

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Aug 20, 2003

Thanks to all who have given these muffins such nice reviews. The secret to having any fruit stay suspended throughout your muffins is dusting the fruit with a small amount of the flour called for in the recipe. (Just like you do in this recipe) I,like many reviewers, almost always use powdered buttermilk. Lynn

—FLUTTER1

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Jul 19, 2003

I thought these muffins had a very nice flavor. There were a few too many blueberries for my taste, though. Next time I'll put in half the amount. One suggestion I do have: if you *really* want them to have a crumb topping, you need to sprinkle more than just sugar on top. Make a mixture of 1/4 cup sugar, 2 Tablespoons of flour and 1 Tablesppon of butter. Mix it all together and top the muffins with that instead before putting in the oven -- YUMMY!

—Simchanna

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Nutrition

Calories
264 kcal
13%

Carbohydrates
43.5 g
14%

Cholesterol
56 mg
19%

Fat
8.9 g
14%

Fiber
1.2 g
5%

Protein
3.8 g
8%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best of the Best Blueberry Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 264
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 5.2g 26 %
Cholesterol 56mg 19 %
Sodium 181mg 7 %
Potassium 73mg 2 %
Total Carbohydrates 43.5g 14 %
Dietary Fiber 1.2g 5 %
Protein 3.8g 8 %
Sugars 26.3g
Vitamin A 6 %
Vitamin C 5 %
Calcium 7 %
Iron 13 %
** Thiamin 19 %
Niacin 16 %
Vitamin B6 2 %
Magnesium 3 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.