Very tasty muffins! I already had a favorite blueberry muffin recipe, but thought I would try something new, and glad I did - I will rotate between this and my other favorite. I did put less sugar in, as I usually use less sugar than called for in my recipes (I used 2/3 cup in this recipe) and, as some others did, I used cinnamon in the sprinkled topping instead of nutmeg. They were perfect. Whole family loved them.
Baked them today and they were perfect! Moist and not too sweet, just the way i like. I divided the bater in two and made half with blueberry and half with raspberry. Delicious!!
Excellent; much like a mini-cake with blueberries!
These blueberry muffins were absolutely scrumptous! I usually make my blueberry muffins from a box, but wanted to try something new. I used fresh blueberries and cooked my muffins in silicone cupcake wrappers. I shared them with my fiance's rugby team and they LOVED them. I will definitely be making these again sometime soon! I was able to get 20 muffins out of this recipe.
I had lost my old muffin recipe and found this to have same ingredients. But I made three changes that make them taste like my old one. I don't like a cake consistency so I mix dry ingredients in one bowl and wet in another. I also add nutmeg to dry mix before baking. I reserve a Tbl. of flour mix to toss with berries right before adding them. I make a well in dry mix and pour in wet. I gently stir just till moist. Then I toss berries in flour and gently fold into mix. I don't put any sugar, etc. on top. The finished consistency and taste is what I like and no purplish color throughout muffin. Jane
The muffin is very tasty. Mine did not look as good as the picture, the mixture was very thick but they taste great. Sweet enough for me. Did anyone else have any problems with the consistency?
I followed this recipe to the 'T' and the muffins burned on the bottom, and were not done from the middle to the top. It took another 30 minutes at 350 degrees to get the muffins done, and I now have to cut the bottoms off that burned on all of them.
Fantastic moist delicious muffins! I will never use frozen berries again to make blueberry muffins! I halved the recipe to make 6 large and they needed to cook a little bit longer than directed about 28-30 mins. Next time I might flour as well as grease the muffin tin or use liners as they stuck a bit to the sides and bottom. We didn't mind though, they were gone in a jiffy!
"These muffins are really good." "Oh my god!" -is all I heard from my kids. I thought at first they were going to be hard because the batter was like dough. But they turned out perfect. Crusty on the outside and soft and moist inside. I used splenda instead of regular sugar, and used only 2 cups of blueberries, which is still plenty. I omitted the topping just because I didn't want extra sugar. I also added grated lemon rind. My daughter was surprised that the ingredients were simple. Next time I'll try with chocolate chips instead of blueberries.
Wow this is an amazing recipe just the batter tasted heavenly and the muffins as well