Oh my....heaven! These mildly sweet and moist muffins are better than the ones that are sold at the local coffee store! You should have heard us ooohhing and aahhhing while we ate these this morning for breakfast. I baked the muffins for 25 minutes and the only thing that I did differently is that I topped the muffins with a generous sprinkle of sugar in the raw. This is the best recipe that I've tried so far from Recipezaar!
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Twice the milk makes a fantastic blueberry cake!
I accidentally used twice as much milk, so I poured it into a pan and baked for 20 min, hoping for the best. Out came the most delicious blueberry cake I've ever had.
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These are very good and quite unique. Not really a muffin. By utilizing the creaming method then alternating the flour and milk they are really a yellow cup cake with blueberries.
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This was a very good recipe. If using frozen blueberries, make sure they are thawed!
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They weren't very sweet. Everyone ate them but no one really fell over backwards when they tried them. My neighbor's 5 year old enjoyed them the most, he was very impressed but for me I think I will keep looking.
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I made a half recipe because I didn't have the full amount of blueberries that was called for. I also used another chef's recommendation for a struesel topping - * 1/4 cup all-purpose flour * 1/2 teaspoon ground cinnamon * 1/4 cup firmly packed light brown sugar * 2 tablespoons unsalted butter, slightly softened. The muffins were very good.
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I was worried I had done something wrong when the batter was actually more of a dough but they turned out wondefully! This was my first time making muffins from scratch and it was very easy to make so I'm sure I'll make them again. Thanks!
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I totally suck at baking, but with this recipe I'm a rock star! Thanks for sharing this so even someone as inept at baking as I can finally turn out a great tasting muffin! My DH and my 5 kids loved them. Yaay!
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True it is not the sweetest dessert muffin but you can easily remedy by adding a struesel topping. Instead I was going for a healthier snack hearty muffin for the kids to take to school. I cut the white sugar and used 1/2 cup of light brown and 3/4 of a cup of unsweetened applesauce (sweetened would be just fine) and 1 cup of honey crunch wheat germ. It is yummy and filled with good stuff. If it is too think you can add more milk. I did not and ended up with 22 muffins.
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I have made this recipe so many times I can't even count. I always halve the recipe and the muffins turn out perfect! I agree with the others who say they taste more like a blueberry cupcake instead of a muffin, but, hey, I'm not complaining. :) I have also used chocolate chips instead of blueberries and those are great as well, in fact my sons like the chocolate chip muffins better.
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Excellent recipe! It was so easy it took about a grand total of 20 minutes to assemble, including scooping the batter into the muffin cups. It was so good that my very picky boyfriend downed a grand total of 7 muffins in one day, much to my mortification. I will definitely make these again, except maybe next time, I'll be hiding them from my boyfriend.
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These are really great muffins, light and so full of blueberries. Just delicious. I used cinnamon instead of nutmeg since my daughter doesn't like nutmeg. I also made up part of the batter as mini muffins (cooking time 20 minutes for these since they're smaller). I think this is my new favourite blueberry muffin recipe, thanks for posting it!
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Best blueberry muffin recipe. Kids all ask to make this one. Topping adds the perfect touch.
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Beautifully baked. Works well in a slightly greased muffin pan. I may add a dash of lemon next time though or not as much sugar,
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This was so good! I used up the rest of my blueberries which was about 3 cups. Didn't make any toppings or anything, it tasted great without it! I'm sure the topping would taste great on it too.
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I really enjoyed making and eating these muffins. I made them with wheat flour and cane sugar. I also put more blueberries in they required.....I am still enjoying them.
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Wonderful recipe! It is delicious and I really like the texture. Instead of making muffins, I poured the batter into a round cake pan. I substituted cinnamon for nutmeg for the topping. It made a very nice coffee cake. Just the right amount of sweetness. Thanks for sharing!
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Outstanding! I'm not the best baker in the world and this recipe was very easy to put together and had great results. Little Miss (DD) class and parents, went blueberry picking and we brought home 1.5 kgs/3.3 pounds of fresh blueberries. Little Miss was meant to put these in her lunch box for school but they vanished. Thanks KRUSTY for posting your recipe.
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Great Recipe! I followed exactly as written, only adding some sanding sugar after baking. The recipe actually reminds me of my pound cake recipe with fewer eggs. Everyone at work loved them-I used fresh blueberries.
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this is my second time making these muffins... the first time my butter was waaay too soft, the second time, it was perfect. the first time, the batter was great, easy to mix and spoon into the muffin tin, but the muffins were a little too firm for me... this time around, the batter was quite a bit thicker, especially after adding frozen blueberries! but the muffins this time are perfectly soft and moist! (at least these are forgiving!!) thanks for a great recipe, and incase anyone is wondering, they're only 4 points with ww... pretty good for a muffin!!
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