This was only good the first day. Afterthat it got soggier and soggier. Strawberry Sweetheart Streusel Muffins - Recipe 283073 is way better.
I have been looking for a good blueberry muffin recipe for months. It finally dawned on me today to search "Kittencal Blueberry Muffin". Why did I not think of that sooner?! This recipe is great, just like all of her others. Perfect texture, just right sweetness, looks beautiful, and has that just right blueberry muffin flavor. Thanks Kittencal for doing all the dirty work so the rest of us can look like geniuses when we bake!
These were delicious. I followed the recipe exactly and couldn't imagine changing a thing. I used the milk/vinegar trick for buttermilk and cannot believe it hurt the recipe in any way. I used fresh blueberries. I don't own a jumbo muffin pan so I used my square muffin pan. This made 24 regular-sized muffins, there was plenty of streusel and they baked up perfectly at 14 minutes. I can't wait to try this with blackberries. Yum.
My advice on these muffins is DO NOT SUBSTITUTE! I waited until my third try on this recipe before I felt it was fair to write a review. The first time I substituted 2% milk for buttermilk - bad idea. Then I substituted lemon juice for lemon zest - very bad idea. Finally I *followed* the recipe (though I left out the zest as I have no lemons) and they were delicious. I'll be making them again.
I've never written a review here but I just had to. After so many failed muffin attempts with other recipes, I finally have a winner. At first, I thought I was doing something wrong. 4 1/4 cups of flour seemed a lot and the whole thing was really dense and thick, and there was a lot of it. But I trusted Kitten and put in my frozen blueberries and popped it in the oven. 25 mins later, the most beautiful muffins turned up. These were big, and fluffy and a beautiful shape! (mine always came out pointy). And then when we ate it, yummmy! I think the lemon zest definitely added a little extra kick. I also made some with frozen strawberries and blackberries.
I do think jumbo is the way to go with blueberry muffins, because more of the juicy berries get into each muffin. I loved these. I can't quite give stars because I altered the recipe a little. I used 1/2 whole wheat pastry flour (next time would only use up to 1/3), and doubled the lemon zest. I also used goat milk and fresh lemon juice rather than buttermilk. I did like the sweetness level...just right for morning. I also thought the method was not any harder than others. I will probably omit the streusel next time (leaving in the 1/2 c mixture and perhaps adding a few more T's liquid). I used vanilla last time but can't wait to try these again with almond. Since I am a hard-core blueberry addict, I will probably up the berries to 3c...I like mine to be falling apart from warm berries. Thanks, Kittencal, your stuff is always great.
Not that good for the extra time of cutting circles ect, not a lot of flavor (bland), topping no flavor, maybe adding something will help. Will not make again, I have better recipes for and will go back to one of those
I will NEVER again make another blueberry muffin. These taste great and they ALWAYS look absolutely BEAUTIFUL. I have subbed applesauce for half the oil... whole wheat pastry flour for half the white...used canola instead of butter... dried blueberries instead of frozen or fresh... it's ALL GOOD!
I found there was too much cinnamon in this recipe for my personal taste. I also found that for a streusal topping there wasn't as much flavour as others I've used. I would probably either skip this step or make a brown sugar topping which I find has a better flavour. Other than that very nice texture and baked perfectly.
These were the BEST muffins I have ever eaten. I followed the recipe exactly as written. The key is the lemon zest, so don't leave it out. Eat them fresh from the oven. Reheating them - in the oven or microwave - leaves them dry.