Reviewed: Jan. 9, 2010

I loved these muffins! I searched high and low for a blueberry muffin recipe that did not call for nutmeg or lemon and this is the perfect one! I was leary about the brown sugar streusel, but it was fabulous. Definitely will make again!

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4 users found this review helpful

Reviewer:

Jamie

Reviewed: Nov. 17, 2009

These were super yummy! I used frozen blueberries and 1/2c. of whole wheat flour and they turned out very well! I will definately be making these again!

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1 user found this review helpful

Reviewer:

cestcheese

Reviewed: Nov. 16, 2009

I don't normally use recipes as I love to just wing it and make stuff up. But I did try this recipe and I just absolutely love it. But what's more important is that my family absolutely love them. There are never left overs. You won't be disappointed with this recipe. I do add a little more vanilla and sugar to the batter though.

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2 users found this review helpful

Reviewer:

Jewel

Cooking Level: Expert

Reviewed: Nov. 1, 2009

I made a quadruple batch of these intending to give some to friends. It's a good thing that I didn't just double it because within 10 minutes of the first batch coming out of the oven my son had eaten four of them and would have gone for more if I hadn't cut him off. I had to exercise restraint to only have three myself. Be advised, the difference between doughy and perfectly done is a matter of one or two minutes. Check frequently once they get close. With my oven in convection mode, it only took 18 minutes to bake these.

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Reviewer:

speakerman3

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Santa Clarita, California, USA

Reviewed: Oct. 11, 2009

I really enjoyed these muffins - not cakey like so many other blueberry muffin recipes. The steusel on top was a nice added sweetness without making them too sweet. This recipe is definitely a keeper!

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4 users found this review helpful

Reviewer:

BC Gal

Cooking Level: Expert

Reviewed: Aug. 31, 2009

The muffin itself is great, not too sweet, which is as a muffin should be. Fluffy, tender and moist. It is the streusel, however, that I didn't like. Even though I used chilled butter as called for, it wasn't until I added two tablespoons more of both brown sugar and flour that I got a true streusel consistency. As written, the streusel is too heavy with butter. Had I used the streusel as is, while I'm sure it would have been acceptable, it would more than likely have somewhat melted into the muffin rather than being the crumb-like streusel topping I was after. Once I "fixed" it (at least to MY liking) all was fine, and I had a perfect blueberry streusel muffin.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 27, 2009

Amazing!!! My first time to make muffins from scratch an they were incredible... I followed the whole recipe except turned my oven down to 350 and cooked for 28 minutes

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Reviewer:

Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

Reviewed: Aug. 20, 2009

excellent, Thanks

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2 users found this review helpful

Reviewer:

Brenda

Cooking Level: Intermediate

Reviewed: Jul. 31, 2009

My family LOVED these muffins so much that they were gone immediately! I did have to double the topping recipe since the first batch only covered half the muffins, and I was using it sparingly. That is the only thing I would do differently as they were so yummy!!

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Reviewer:

Michele A

Cooking Level: Expert

Home Town: Ridgecrest, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Jul. 30, 2009

This was the first time I've ever made blueberry muffins, so I was a little apprehensive, but WOW did these come out great! My family loved them, and my mother has already asked me to make a batch just for her.

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4 users found this review helpful