Blueberry Nut Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 26, 2010
In response to your questions, first I think this type of muffin would have a more cake like texture and you certainly can & should eat them as a snack or at breakfast in place of toast or whatever type of grain you may eat for breakfast. Hope this helps as they do sound tasty.
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Photo by Legend
Home Town: Birmingham, Michigan, USA

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Photo by Valerie Ulloa Nickerson
Reviewed: May 7, 2010
Just made these muffins again but added 1 more tablespoon of sugar to batter which added a hint more sweetness overall. If you like a sweeter tasting muffin than go ahead and add 2 tablespoons. Beware of adding too much sugar, you don't want batter to compete with natural sweetness of the berry itself.I used frozen berries which worked out well as a sub for fresh grown if not in season.
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Reviewed: May 25, 2010
Would have given it 5 stars, but the other review is right--it definitely needs more sugar. I don't even like sweet batters, but it tastes a bit bland. Overall though, a very good muffin recipe. I did 1/2 c. of whole wheat flour and 1/2 c. of white flour and added 1/2 c. rolled oats to make it healthier, and it didn't seem to dry out the batter.
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Reviewed: Sep. 25, 2010
don't make it. It tasted weird and the muffins all stuck to their liners. T.T
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Reviewed: Feb. 21, 2011
came out so good! i made them with frozen berry medley and added an extra tbs of sugar to berries before folding them in
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Photo by SHORECOOK
Reviewed: Jul. 7, 2011
GREAT breakfast muffin! Not too sweet, just as the description claims. It tasted more like a biscuit than a muffin. I took the advice of the submitter and sprinkled sugar on top before baking. I didn't feel there were enough blueberries in the batter so I added an extra handful. The walnuts really add a nice flavor and texture to it. I am giving this 4 stars because I feel it needed the extra blueberries. Thank you Mrs N for sharing your recipe.
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Photo by SHORECOOK
Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA
Photo by reena61384
Reviewed: Feb. 10, 2015
5 stars because it is a very easy recipe to do and remember. Also because it provided exactly 12 very nice muffins. Thank you Valerie Ulloa Nickerson for this recipe! I agree with some some of the reviews. I used 4 TBS of sugar without leveling the measuring spoon, and as directed 4 TSP of baking powder, with leveing the measuring spoon. I used fresh blueberries, probably more than suggested and chopped walnuts, probably less than suggested. I had a lemon and put some lemon peel on the top of each muffin before baking, as well as sifted some brown sugar on the top of each one. I do not like very sweet muffins but I do suggest adding that extra TBS and more if you like it sweet, particularly because the sweetness will counter the bitterness in most blueberries (and lemon peel in my case).
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