I think this blueberry muffin recipe is great! I might add that I don't use the crumb topping as<br/>I prefer to let the blueberry flavor shine through in this recipe.
I made this recipe in my bundt pan over all I thought it was good no complaints with the recipe I really don't think they are to die for good yes but not great
I didn't like this recipe as much as other reviewers. They were way too sweet for my tastes and the topping made the muffins have craters where the pieces of butter melted.
The best blueberry recipe ever!
Best Blueberry Muffins! The topping is amazing!!
this is the perfect blueberry muffin....everybody loves them!
I have used this recipe for several years now with excellent results (from allrecipes.com). They are easily and quickly made. I make regular-sized muffins and always use half the topping ingredients--something I would recommend as the entire amount seems to be too much. TXOLDHAM is right--don't skip the topping! Thanks for posting!
I have been making these muffins for a number of years and they truly are to-die-for! Don't skip the topping - it is what makes these blueberry muffins so wonderful. Thanks for posting.
These tasted wonderful, but I had a bit of trouble with the baking. I filled the muffin tins to the top as suggested, but I really feel that was just too full. The addition of the cinnamon sugar was just a bit too much for the tops to handle and the they spread out over the top of the muffin tin and got a little too dark. After 25 minutes they were still not cooked and very wet batter clung to the toothpick I used for testing. I baked them another 5 minutes, and then the tops were very brown and crisp. As I said, the flavor was wonderful and I will make these again. I just won't fill them quite so full next time, maybe 2/3 and then the topping. *Made for My 3 Chefs 2007* Nick's Mom