As others have noted, the muffins from this recipe are not very sweet. That's fine for me, but knowing who I was making them for, I increased the sugar by about 70% and, with the added fruit, the sweetness ended up just about right. I also doubled the fruit, which might have been a little too much, as it turned out almost more like a tart than a muffin (but still yummy). I'd suggest a 50% increase in fruit. <br/><br/>One of my pet peeves in recipes is when the "preparation time" is unrealistically low. That was the case here. Five minutes?? Having none of the ingredients measured out in advance, it took me 20 minutes between when I started and when the muffins were in the oven. (Okay, I did answer the doorbell, so maybe I could have done it 17 or 18 minutes, but there's no way the prep could take only 5 minutes starting from scratch.)
My family loves these muffins. They are not too sweet. I make them them with frozen sliced strawberries or frozen blueberries.
Very good muffins. Especially as I added some turbinado sugar to the tops before baking. Thanks for the ice cream scoop suggestion.
These are delightful muffins, leeannr! I used a combination of frozen blueberries and raspberries which proved to be an exceptional combination. I added an extra 1/4 cup of sugar to the mixture for a little added sweetness and used a jumbo muffin tin to make 6 beautiful muffins. Thank you for these Berry, Berry Good Muffins, leeannr!
These were so good! Taking the advice of other reviewers, I increased the sugar, using ½ cup sugar and ¾ cup light brown sugar. Since my frozen mixed berries (strawberries, blueberries, raspberries, and blackberries) were so large, I tossed them in the blender on the ice crush setting. The result: perfectly sweetened berry muffins in a beautiful purple shade!
We like our muffins on the less sweet side and with a bit of earthy texture. I made a few changes to this recipe, and my husband declared this the best muffin he has had in a long time. Here is what I did: I used all white whole wheat flour plus about 1/4 cup of ground flax seed meal, decreased the sugar in the muffin by about 1 tablespoon, decreased the butter by half, added a tablespoon of vinegar and a spoonful of plain yogurt to the milk to make sour milk (which helped keep the muffin light) increased the berries by 50%, and sprinkled raw sugar on top. I let them sit on the counter in the pan for a few minutes before putting them into the oven. the batter filled a standard muffin pan, plus a tiny loaf pan. They had a cornmeal-like texture, but were light and full of fruit with just the right amount of sweetness and a crisp edge. Sooo good!!
Did everything exactly as written in the recipe and the muffins were flat and very bitter. Waste of perfectly good berries. :-(
These were a hit in my house. I used a frozen berry mix, which I found to be a bit bitter. The men loved them just they way they are but I'm a bit of a sweet tooth and might sprinkle a little sugar over them the next time. thanks.
Very yummy! Next time I will use muffin pan liners though, as the muffins were so moist, they were difficult to remove from the pan. Delicious :)
The muffins were easy to make. I doubled the berry amount (two cups frozen mixed berries) and baked them a little longer. They turned out great and my kids liked them. I liked them because they are not too sweet.