By Ty's Kitchen on May 29, 2006
Photo by casimone
Photo by casimone
"Awesome blueberry muffins which use either fresh blueberries or frozen. Yes the amounts for cinnamon and baking powder are right. Enjoy!"
Serving Size: 1 (1312 g)
Servings Per Recipe: 1
"Very good and easy to make. Thanks for sharing!"
"This is the best ever muffin recipe. Better than any bakery. I add more fresh berries just to add more flavor."
"I have been trying different blueberry muffin recipes all of my married life and none have met my expectations, until now. The bursts of cinnamon and the extra light and fluffy texture make these a 5 star winner in our house. Thank you for sharing."
"Oh my these are just wonderful. Light and lovely flavour with just the right amount of sweetness. I served these Christmas morning and everyone loved them. Thank you for sharing."
"I have been searching for a really good blueberry muffin recipe for a long time. I have finally found it! I made these last night and they came out perfect. They have the right sweetness, texture and came out light and with a nice height and shape. If you have also been searching, give these a try."
"My 6 year old son is growing blueberries on our deck garden. He wanted to make muffins so we tried this recipe and we found them to be absolutely Perfecto! as my son would say. They are very good, moist and the hint of cinnamon throws it over the top. Enjoy."
"These muffins were good. I went on the Cooking Light website, but they weren't listed. I followed the magazine instructions, which meant refrigerating the cinnamon mixture, allowing for a delicate cinnamon swirl and crumb. Pretty buttery, and the cinnamon hint was perfectly pronounced without being overpowering."
"This is a GREAT muffin recipe!! I aboultey loved it! Every bite is full of flavor! The only change that I made was I used saskatoon berries instead of blueberries. They still worked out great!!! Thanks very much for this awesome recipe!"