This is my first attempt at making Blueberry Muffins. They turned out very moist and not overly sweet which is what I like. Full of berries. DS and DD both loved them. DH missed out so too bad for him. Thanks for a terrific recipe.
My husband and I were happy, happy, happy with how these muffins turned out. Soft on the inside, very slightly crusty on the outside and full of scrumptious blueberries. We had these for breakfast and almost made ourselves sick by eating too many. Thanks so much :)
We enjoyed these very much at our house. We love Blueberry muffins and I love trying new recipes all the time. My tip for everyone is, if you don't have a Pampered Chef Stoneware Muffin pan- get one!!! They make the most beautiful shaped muffins and they brown perfectly! (This is not a sales pitch, I don't sell PC). But really, is stoneware muffin pan is absolutely the best!
Not bad, but it seems to be missing that something special. The kids gobbled them up. Thank you ratherbeswimmin'!
I thought these were just okay... I think they needed a little more sweetness...
Good basic muffin recipe. Easy to make . One bowl mix. Very tasty.Thanks
Moist, tasty and oh so good!! Used milk with lemon to make the buttermilk and used a little less sugar. Baked at 350 for 25 minutes. Thanks! :)
I used 1/2 white flour 1/2 whole wheat and needed to add an extra 1/4 cup of buttermilk as someone else said. Instead of blueberries, I used raspberries because that's what I had. Made these in my muffin top tin.. the recipe made 6 bigger muffins.. and they only had to bake for 12 minutes.. not 20.
Delish! I added a mixture of blueberries and cranberries. Thanks for an easy recipe!
I veganized this recipe and it came out yummy! I used ENER-G egg replacer in place of the egg, 1 cup of soymilk with 1 TBS. vinegar for the buttermilk, and vegan marg. in place of the butter. The next day I nixed the blueberries and cut up two small mcintosh apples, added cinnamon and a crumb topping. My family said they were even better! Thanks!