461 Reviews

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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Plumshadow August 02, 2010

Understand that these aren't muffins. They are basically yellow cake cupcakes with blueberries thrown in.<br/><br/>That isn't saying they aren't good, though. They are! I love them. Add a bit of lemon and you'll be happy for forever. <br/><br/>It took me about 30 minutes to mix and bake them, which is pretty good when you're baking at 7AM! I had a bit of trouble because my margarine and sugar just wouldn't cream properly, but then again margarine does do that sometimes. So long as it was a bit fluffy and had mixed into the sugar well enough, it was fine. I also decided to sift my flour, salt and baking powder together, which worked out just fine. I also used fresh frozen blueberries, which ended up dying them purple :P But who cares! I'd rather have purple muffins than pay 5 bucks for a carton of blueberries when a frozen bag is $2.<br/><br/>All in all, this recipe is amazingly versatile. You can switch things out, you can add a bit of lemon juice, you can toss in some ginger if you want (Actually reaaally good), switch out some white sugar for brown or raw, turn it into mixed berry muffins if you want, everything. A yellowcake batter like this is pretty hard to mess up, and it'll never steer you wrong.

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KierstinO January 10, 2014

Wow this is a longer review than I thought it would be, but ok, here goes!<br/><br/>I was looking for a good blueberry muffin recipe, and what I found was a versatile recipe for muffins and/or coffee cake in one! Probably helpful for anyone reading this to know I looked over the reviews to discover some tips before making this, so as soon as I read the review that doubled the milk and poured it into a cake pan instead, I knew where I was going with this! So here are my adaptations, and I'm tellin' ya, if you have a good feeling about this receipe, GO FOR IT. (Whether you use any adaptation or not, you won't be disappointed.)<br/><br/>Sweetness: Some reveiwers said this wasn't sweet. <br/>The Fix: Add 2 TABLESPOONS PURE MAPLE SYRYP. That spiked the flavor and enhanced the sweetness!<br/><br/>Sugar: I used Pure Cane, Washed Raw Sugar. <br/><br/>Milk: I used Almond Breeze Brand Almond Milk. (And I did double it!)<br/><br/>Blueberries: I used frozen, and I did coat them with flour (as 1 reviewer had suggested). Absolutely amazing technique, there was hardly ANY blue color in the cake, except for where I smooshed a blueberry when I was smoothing it in the pan! :)<br/><br/>Streusel Topping: I used one reviewer's suggestion almost to the tee, except for the butter as I didn't have any more at room temp to make the crumble, so I used Earth Balance buttery spread. Worked like a charm! I added a little more as needed to the crumble to get it nicely crumbly before sprinkling it all on top.<br/><br/>The bake time: If you use a large round cake pan like I did the timing on the baking almost doubles. I timed it for 18 minutes first, then another 10, then another 10. It still could have used another 5 minutes or so as the middle had a bit more moisture then the rest of the cake, but I was OK with that :)<br/><br/>I will try it in the muffin pan next time.<br/><br/>Also, this cake did turn out like a muffin-texture coffee cake, and I used organic unbleached flour. So I don't know the reason why it had turned out with the cupcake texture many reviewers had spoken about. Maybe it's the brand of flour or maybe it's the bleached or unbleached versions of flour.<br/><br/>I thought it was Moist, Sweet, Very Tasty, Very Delicious and hard to stay away from even after I had a 2nd piece! But I put the cover over the plate and bid it a good night!<br/><br/>Hope you enjoyed this review and thank you KRUSTY for an AMAZING Blueberry Muffin / Cake recipe! This is THE ONE I stay with from now on!

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Kitches Victory! October 04, 2013

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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melilia July 18, 2010

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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sleepycat March 11, 2010

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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Benjicat October 13, 2007

Just made these with frozen, half thawed, blueberries. Used an electric mixer to started but switched to hand mixing to fold in flour, milk, and berries. Dusted berries with 2 tbs of flour before folding into batter. In addition, I used a streusel topping of 1/4 cup each brown and white sugar, 1/3 cup flour, 1/4 cup room temp butter, and 1 1/2 tsp cinnamon. This batch made 19 muffins in 2 cupcake pans (filled remaining cups with water). Used an ice cream scoop to measure batter and topped with streusel before baking. Took 30 minutes to bake at 375. Some factors to consider, muffin liners and room temp ingredients. These were such a hit that I was not allowed to gift them to the neighbors on a cold winter day. Thanks so much:)

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eye124 February 05, 2014

Good, basic, well-rising recipe. Good standby.

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nataliegoes February 22, 2009

Great blueberry muffin recipe. Just as easy as store bought boxed blueberry muffins, but ten times better! I started making these almost every weekend for breakfast/snack that we can grab anytime, and we have yet to get sick of them! I really liked one of the reviewer's tips to coat the frozen blueberries with cornstarch...it really did help to stop them from turning your whole batter blue.

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jsagum January 10, 2009

I have to be honest, I really wasn't all that impressed with these. They were edible, but not what I was looking for in a muffin. They didn't rise well, and the texture was just off...That aside, the flavor was alright. Thanks anyway.

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Wildflower5656 October 22, 2007
The Best Blueberry Muffins