Reviewed: Jun. 9, 2013

These vanished. More cakey than muffiny texture, but sooo good! Might reduce the sugar a smidge next time, depending on how sweet the blueberries are.

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Bake Until Golden

Cooking Level: Intermediate

Home Town: Arcadia, California, USA

Reviewed: Jun. 4, 2013

UPDATE!!!! These Taste AMAZING THE NEXT DAY! I WILL FROM NOW ON BAKE THEM A DAY AHEAD! These are certainly not the Best Blueberry muffin but it wasnt the worst! mine turned out more like a cupcake rather then a muffin.But on the up side turned out super moist not much flavor a bit bland! they werent overly sweet either! Im sure they wont go to waist though again not great but not horrible I will try this recipe again with a little tweaking!

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anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: May 31, 2013

I make these with only one exception, half the amount of sugar. They are amazing . My family loves them, i double a batch one a week when fresh blueberries are in season and have made them with frozen blueberries as well? I am trying them again today with whole wheat flour, half the sugar but using brown sugar instead of white sugar and with coconut almond milk ... I'll let you know as soon as they come out :)

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CrazyCatLady

Reviewed: May 14, 2013

I would say these were ok. They came out nice and fluffy but weren't as moist as I would like them to be or expect them to be containing butter milk. I also only had them in the oven for 27 min, I think 30 min would dry them out even more. I cut the sugar down to 1 cup and still thought they were pretty sweet. Even though I added vanilla, they came out pretty bland. They also didn't rise very nice. Don't think I'll make these again.

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jude3

Reviewed: Apr. 14, 2013

Probably the best Blueberry muffins I have ever made!

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Cheryl

Reviewed: Apr. 5, 2013

I thought they would be heavy for how thick the batter was. I cut the sugar to a heaping 3/4 cup and added a few packets of stevia. (I am trying to adapt recipes a bit at a time.) And, I was in a hurry since it took longer than I planned to mix them, so I skipped the sugar on top. Then they definitely were not overly sweet. My blueberries were frozen so I could not crush any up. This made mixing in the last 1/4 cup almost impossible. I would cut that amount back adding more of it to the batter and just enough to coat the berries. I made 18 regular size muffins and baked them at 375 for 15 minutes. Now I am wondering about substituting something for some of the butter without making them heavy.

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chefsally1

Reviewed: Mar. 18, 2013

These things were amazing!! The only thing i added was about 1 teaspoon of Vanilla. I then doubled the recipe in order to make extra large muffins. I also used large grain decorator sugar for the tops. These things were hands down, the best muffins I have ever made. and believe me, I have made many, many muffin in my lifetime:) Also, ever good baker know sthat you never follow the exact time listed on the recipe,every oven is different adjust accordingly. Wait unti they brown to your liking.

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vvsalinavv

Reviewed: Mar. 6, 2013

super yummy. fell apart when took them out of the pan... might want to use liners?

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tryanythingoncemom

Reviewed: Jan. 24, 2013

These turned out very flat and unappealing. They didn't seem to have enough structure to have any kind of a rounded top or hold together. I decreased the sugar by 1/4 cup and added 2 T flour and 2 T buttermilk to compensate for the altitude. Most of the time these adjustments work, but not his time. The flavor was fine,but the appearance was a deal-breaker.

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