Absolutely loved this recipe. It reminded me of when I was a little girl and went blueberry picking with my Memer. We would come back and make pies and the most wonderful blueberry muffins. I used large fresh blueberries. It was soooo good. One suggestion: Sprinkle flour on the blueberries and shake it up. Then shake off excess flour and put it in the batter. This prevents the blueberries from going to the bottom of the muffin when it cooks. Thanks for sharing this recipe. It was great!!!
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I thought these were wonderful but my children and husband thought the blueberries made the muffins tart and the batter would use more sugar. I used the full topping but agree that less would be better. Mine made 4 Jumbo size muffings. I used just 1 tsp cinnamon and thought it the perfect amount.
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Awesome recipe!! I was looking for a recipe that didn't have butter as the main ingredient and this was perfect. I made a few changes. Being a health conscious mom, I added protein powder and vanilla flavored meal replacement powder (my kids don't realize they are getting extra nutrition with these great tasting muffins)! I also added 3.9oz of natural flavored applesauce for extra moistness. Instead of the crumble topping, I sprinkled cinnamon sugar on top as suggested by another review. If interested in the protein powder, please visit www.nutritionplus365.com.
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These were OK for us. I followed the recipe as written other then I doubled the recipe except only made the original amount of topping. I have never put a topping on my muffins so I'm not sure if I did something wrong but like another reviewer, my toppings melted into my muffins. The topping for us was really sweet too. My muffins tasted good out of the oven but really dried out once they sat.
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This recipe is so easy and so fantastic. I make them for the office and folks think they were purchased from a bakery. Picture perfect everytime!
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Delicious. I took another reviewers advice and only make half the topping and it was perfect. Thank you for this "kicked up" version of our favorite muffin.
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Absolutely wonderful recipe, with beautiful results! Only used 6oz of blueberries in my batch, it was more than enough for us!! Thanks so much!
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I've made these 2 days in a row now. SO good. I use more blueberries than suggested just because that's how we like it. These muffins are easy and delicious.
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Great recipe- light and fluffy and delish! although i did add a splash of vanilla to my triple batch. I'm not sure why, but my crumble topping didn't stay crumbly and just melted. probably just me because it worked for others. Still amazing muffins and i will definitely make again! I replaced some of the oil with applesauce and it worked well, for those of you how are big on healthy substitutions. oh - and for cinnamon fiends, i worked it into the crumble topping instead of the batter. that got good reviews. thanks for posting!
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Awesome is correct. I just had one for breakfast and it was great. I should have cooked mine a bit longer than the 20 min. The crumb topping is just wonderful with the fresh blueberries.
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These are perfect! I did make one small change--per other users' suggestion, I added 1/2 tsp. of cinnamon. I will make these again, definitely, but I won't add the cinnamon. It was okay, but I'd prefer a "plainer" muffin, where the real flavor of the blueberries isn't masked! The two best things about this recipe are: a) they were VERY moist; and b) the blueberries actually "stayed put." In all other blueberry baked goods (muffins, bread, even pancakes) the berries always sink to the bottom. These didn't.
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I loved these muffins. They are definitely the best blueberry muffin recipes I have found. The only issue I had is that the recipe says it makes 8 muffins, when I was able to get 10-12. Otherwise, they overflow.
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Love these ... I used 3/4c of white flour and 3/4 of wheat. It worked well ... I also used my own frozen blueberries - they are are bit sour so I stired an 1/8 cup of the sugar in them and allowed them to sit while I mixed the batter. I don't use as much butter for the crumb mixture and I use wheat flour for it as well. They are the family favorite ... I make them quickly when we have company for bfast! Thank you for posting the recipe!!
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SO EASY And very yummy! I made it gluten free, and it's awesome, perfect sweetness! Thanks!
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The best ever!!!! Thanks for posting. Easy to make so delicious!!!
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This rating is for the muffin, not the topping. For taste, I give it 4 stars but because of the ease and minimal dish use, I gave it the extra star. I doubled the batch and these were some of the easiest muffins to put together...putting the oil and eggs into one measuring cup, beat with a fork to break up the eggs and then filling up to the 1 cup line is ingenious...all the wet ingredients in just the one measuing cup! For those who say the recipe is dry, I am wondering if they are just measuring out the 1/3 cup milk and not actually putting the oil and eggs in a measuring cup and then filling it to the 1 cup mark with the milk, as the recipe stated. I definitely think that more than 1/3 cup milk is used...it will depend on how large your eggs are. For taste, there is something sort of missing...I wonder if vanilla would do the trick....but I suspect that those who think something's missing might prefer the tanginess in sourmilk/buttermilk batters which are also a mainstay for blueberry muffins, banana bread and other quick breads. I tasted the muffin batter raw (gasp!) and noticed right away that it was delicious, but not at all tangy. Finally, I used just over 1/2 the sugar called for and I did up the blueberries a bit. For me, full sugar would have been way over sweet...I would definitely cut out at least 1/4 cups of the sugar called for if your berries are sweet.
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These were good. I loved the topping. I do however feel that the batter needs something, but I can't quite put my finger on it. Maybe I'll try lemon or orange zest. Do NOT make these without using liners. It makes removal so easy.
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