I followed the instructions to the letter but it still turned out a little funny. The texture and color were perfect, but the flavor was just "off" in a way I can't put my finger on. Maybe it was because of using frozen blueberries instead of fresh. Disappointed!
These were okay, but I was expecting something great after the reviews. My oldest son ate them, my youngest didn't and my mom didn't like them. They will be eaten, but definitely not the best blueberry muffin I've ever made.
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.
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!!
I made a low cal alternative to these since my husband is dieting but still wants something sweet. Plus, my mother-in-law's a diabetic and is stopping by later today. They came out great! I subbed half of the all-purpose flour with whole wheat flour, used half unsweetened applesauce for half of the butter and, finally, used splenda instead of sugar. I didn't add the nutmeg sugar to the top (husband hates nutmeg!) I made 12 large muffins and calculate that they come out to about 140 calories each. Very tasty!
Very delicious! I have made these many, many times. Last time I was out of white flour, and substituted whole wheat flour. I think they taste BETTER with 100% whole wheat flour! Wow.
Amazing if you're looking for a much healthier alternative to the sweet high calorie ones found in stores. I made half the recipe and I substituted a quarter of the sugar and replaced it with flour to make it less sweet and my mom loved them! She couldn't stop eating them!
I made a couple batches of these to keep on hand in my freezer. They freeze very well, and taste GREAT.
Great tasting muffin! I altered the recipe, using half whole wheat flour and half white flour, and substituted half the white sugar with brown sugar for more flavor. I also added some spices. I topped them with MizzNezz's crumb topping from her banana muffin recipe and they came out wonderful. Thank you for posting such a versatile muffin recipe.
Yummy. Like another poster said, more like a cupcake with blueberries than a muffin. I used skim milk and results were good. 17 month old devoured one warm from the oven, will make again