40 Reviews

This was just the kind of recipe I had in mind when I was looking for a way to use up some fresh blueberries. Not too sweet with just a hint of lemon. I used 1/2 whole wheat flour which made me increase the milk by 2 or 3 tablespoons. Before baking I topped mine with a dusting of cinnamon sugar. Perfection!

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Hadice January 15, 2010

Delicious recipe. I used canned blueberries and increased the recipe by 50 percent so it yielded 24 muffins. I also used Tofuti's brand of milk-free cream cheese.

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joshandcris November 08, 2009

These muffins were good. In addition to the vanilla extract and lemon juice, I added about 1/2 teaspoon each of butter flavoring and almond extract and added 1/4 cup extra sugar to the batter. My husband enjoyed these muffins quite well. Thank you Kim127 for sharing this recipe.

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Blue Peacock September 06, 2009

oh yea. these are good. my fave recipe for bb muffins ton date. I used 1.5c ww flour and frozen blueberries and a full cup of sugar (half brown/half demerra).

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Food Snob in Israel July 16, 2009

I liked this recipe a lot, but the muffins somehow weren't spicy enough for my taste. I did already add some cinnamon to the batter, but next time I think Ill double the vanilla and even add some more cinnamon. They had a wonderful texture and I was thrilled at the hint of flouring the berries before using them, cause that way my muffins didnt shrink after baking (a problem I always had when making berry muffins before). So thanks a million for sharing this hint with us, Kim127! I dont know why, but unfortunately my muffins stuck a lot to their paper cups. But maybe thats because I used frozen ones. Overall this is a very nice and yummy recipe, I just need to make some changes to make it a 5 star for me. Made for Went to the Market Tag February 2009.

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Lalaloula February 27, 2009

It think it would have been very good if I used sugar instead of Splenda. I increased the 3/4 cup sugar to 1 cup splenda but it still wasn't sweet enough, great flavor tho!

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Poison_Ivy February 11, 2009

Great muffin recipe. Enjoyed by the three of us.

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Julie B's Hive November 28, 2008

Yummm! This is the best blueberry muffin I have tried yet! Will make again!

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alkaloidqueen November 25, 2008

This is a very versatile, yummy recipe. With Kim's blessing I made some adaptations to "health" them up a bit, and I'll share here what I did: I used 1/2 c ap flour, 1 c ww pastry flour, and 1/2 c oat flour. I reduced the sugar to 1/2 c, used ff cream cheese, 1/8 c Smart Balance, and Egg Beaters. By my calculations this brings the muffins down to 136 calories and significantly less fat. I did sprinkle the tops with raw sugar before baking just because I like the crunch and hey, what is life if not to be enjoyed :)? Thanks for posting this very yummy breakfast; I'm sure I'll be making them again and again! Made for Went to the Market 2008.

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smellyvegetarian September 27, 2008

The grocery store was out of blueberries so I made these with strawberries. I used 2 cups strawberries and followed the rest of the recipe exactly. The muffins were fantastic!

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quikgourmet September 15, 2008
Blueberry Cream Cheese Muffins