106 Reviews

Recipe worked as written. Unfortunately the results were too much like cake instead of the texture of a muffin. Recipe (#22656) with lemon instead of vanilla makes a superior muffin. Even though the ingredients are pretty much the same, the technique yields a better crumb.

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MEAN CHEF October 04, 2002

I had a ton of blueberries to use and wanted to try a different blueberry muffin recipe. I found this one and after making these muffins, I threw away the blueberry muffin recipe I had been using for several years. These are delicious!! I did find however that the recipe made 18 normal sized muffins instead of the 12 listed on the recipe...which was great because that just meant more muffins! They didn't last long.

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heartsmiles August 29, 2002

Excellent recipe. I like this one better than the one in the Cook's Best Recipe cookbook. I didn't crush the berries, either because I didn't want purple muffins. My kids love these. Thanks for posting.

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Kat Wood December 13, 2005

These are without a doubt the best blueberry muffins ever! I made 7 jumbo muffins, and they took 37 minutes .. my husband really loved them and said they were the best he ever had .. thank you!!

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najwa September 09, 2002

Very good muffins. Not too sweet and very nice flavor. Mine was overbaked at 30 minutes. The next time, I will go with 20-25 minutes.

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YungB June 29, 2010

I liked the muffins but they sure didnt look like the ones pictured. Probably my error, but they were a little blah. I used frozen blueberries so I bet it's that. Will try again with fresh. Thanks!

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mamichula78 June 06, 2010

My oldest granddaughter was home sick today and wanted blueberry muffins I tried this recipe she and her grandfather loved it. I used frozen blueberries, the only thing I did different was instead of mashing the 1/2 cup of blueberries I cut them in half while they were somewhat frozen. The best homemade muffins I've ever had! I made these muffins again because I thought the batter was so good, but I made them as Strawberry muffins, I used 2 cups of fresh strawberries cut into small pieces not mashed and I use 1/2 tsp almond extract and 1/2tsp vanilla extract, I cant wait until this summer when we get Georgia Peaches. Again this batter is the best.

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awnutz March 08, 2010

This is a good muffin recipe, however, it can be improved upon...producing a great muffin recipe! 6 T of butter instead of 8 1/2 to 3/4 C sugar, 1 cup is way too sweet 1/2 cup buttermilk to replace the milk 1/4 cup poppy seeds Zest of one lemon, reserve juice for lemon glaze Do not crush berries, making the whole batter blue distracts from the beauty of these muffins. Enjoy!

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Corrin Zzzz October 22, 2002

I will not rate this recipe because I don't think is fair to rate when a number of ingredients are altered. I wanted to make this recipe parve (dairy-free) so I substituted milk for almond milk, butter for a buttery organic spread and used only half the sugar and combined with splenda. The muffins were very good looking and once they came out of the oven they were quite fluffily. After 1 day the started to get a little hard and they kind of shrunk. I want to imagine that this was due to the change of ingredients. We loved them anyway. I am sure if you don't alter they will be fluffier and may last a couple of days. When I ever a have a new surplus of berries I will try as posted. Anyway thank you very much for this recipe.

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Chef h&h June 24, 2010

Super yummy - super easy! I don't need to look for a better recipe - I found the best! Thank you!!!

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Trish Meyer June 03, 2010
Blueberry Muffins