These were really good and easy to make. I accidentally added 1 1/2 cups of blueberries, but they were still really tasty.
This is a pretty good basic muffin recipe with plenty of blueberry flavor and so easy to prepare. But I thought the recipe would have benefitted greatly from having a bit more sugar and perhaps a little cinnamon or a similar spice. But my biggest problem was that every muffin stuck to the cupcake liners, leaving about half of each muffin behind. I%u2019ve never had that happen with cupcakes or muffins before, so I%u2019m not sure what went wrong as far as that goes.
My favorite thing about these muffins were how easy they were. All of the ingredients can be found in an average kitchen, nothing fancy! They also cooked well.
These two things didn't bother me or my family, but they may bother others. One is that they are not that sweet. the blueberries made up for that though. The second one is that they stuck to the bottom of the muffin papers. that was really no problem either though.
I loved these muffins! they are perfect for breakfast with a glass of milk!
Lovely, light, not overly sweet blueberry muffins. I loved how these baked up, with a sort of golden biscuit exterior and tender interior. I used lowfat buttermilk in place of the nonfat milk, and I added a splash of vanilla to the wet ingredients. (I baked these muffins at 400 for about 15 minutes.) This yielded 12 regular sized muffins, plus extra batter to make a mini-loaf. These are wonderful with fresh coffee!