By Kittencalskitchen on January 02, 2007
Photo by momaphet
Photo by momaphet
"These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) for greasing pans :)"
Serving Size: 1 (1810 g)
Servings Per Recipe: 1
"This was only good the first day. Afterthat it got soggier and soggier. Strawberry Sweetheart Streusel Muffins - Recipe 283073 is way better."
"I have been looking for a good blueberry muffin recipe for months. It finally dawned on me today to search "Kittencal Blueberry Muffin". Why did I not think of that sooner?! This recipe is great, just like all of her others. Perfect texture, just right sweetness, looks beautiful, and has that just right blueberry muffin flavor. Thanks Kittencal for doing all the dirty work so the rest of us can look like geniuses when we bake!"
"These were delicious. I followed the recipe exactly and couldn't imagine changing a thing. I used the milk/vinegar trick for buttermilk and cannot believe it hurt the recipe in any way. I used fresh blueberries. I don't own a jumbo muffin pan so I used my square muffin pan. This made 24 regular-sized muffins, there was plenty of streusel and they baked up perfectly at 14 minutes. I can't wait to try this with blackberries. Yum."
"I do think jumbo is the way to go with blueberry muffins, because more of the juicy berries get into each muffin. I loved these. I can't quite give stars because I altered the recipe a little. I used 1/2 whole wheat pastry flour (next time would only use up to 1/3), and doubled the lemon zest. I also used goat milk and fresh lemon juice rather than buttermilk. I did like the sweetness level...just right for morning. I also thought the method was not any harder than others. I will probably omit the streusel next time (leaving in the 1/2 c mixture and perhaps adding a few more T's liquid). I used vanilla last time but can't wait to try these again with almond. Since I am a hard-core blueberry addict, I will probably up the berries to 3c...I like mine to be falling apart from warm berries. Thanks, Kittencal, your stuff is always great."
"Not that good for the extra time of cutting circles ect, not a lot of flavor (bland), topping no flavor, maybe adding something will help. Will not make again, I have better recipes for and will go back to one of those"
"I will NEVER again make another blueberry muffin. These taste great and they ALWAYS look absolutely BEAUTIFUL. I have subbed applesauce for half the oil... whole wheat pastry flour for half the white...used canola instead of butter... dried blueberries instead of frozen or fresh... it's ALL GOOD!"
"I found there was too much cinnamon in this recipe for my personal taste. I also found that for a streusal topping there wasn't as much flavour as others I've used. I would probably either skip this step or make a brown sugar topping which I find has a better flavour. Other than that very nice texture and baked perfectly."
"My advice on these muffins is DO NOT SUBSTITUTE! I waited until my third try on this recipe before I felt it was fair to write a review. The first time I substituted 2% milk for buttermilk - bad idea. Then I substituted lemon juice for lemon zest - very bad idea. Finally I *followed* the recipe (though I left out the zest as I have no lemons) and they were delicious. I'll be making them again."
"I've never written a review here but I just had to. After so many failed muffin attempts with other recipes, I finally have a winner. At first, I thought I was doing something wrong. 4 1/4 cups of flour seemed a lot and the whole thing was really dense and thick, and there was a lot of it. But I trusted Kitten and put in my frozen blueberries and popped it in the oven. 25 mins later, the most beautiful muffins turned up. These were big, and fluffy and a beautiful shape! (mine always came out pointy). And then when we ate it, yummmy! I think the lemon zest definitely added a little extra kick. I also made some with frozen strawberries and blackberries."
"An easy muffin recipe and just the right amount of sweetness but prefer a more cake like texture. If followed exactly, this recipe works out perfectly but if you make your own substitutions then you can only expect less than good results."
"These were EXCELLENT muffins. I made strawberry muffins, only change I made was to not add the strawberry perserves (I used 2 cups fresh diced strawberrys) and I did not streusel the tops. These were the best, making them again today, family and neighbors can't get enough of them!"
"This was a tasty muffin. After reading other reviews I decided to add about 3 TBLS of brown sugar and some cinnamon to the struesel and it cam out with a nice slightly crunchy texture I cut the recipe in half (though I used the full amount of cinnamon) and used a regular sized muffin pan and got 10. I found the texture of the outside of the muffin to be a bit chewy - I don't know if that's inherent in the muffin or because I used KittenCal's pan release instead of papers. I used a 3 frozen berry mixture of Blueberries, raspberries and blackberries. I also added a little vanilla for extra flavor. The inner texture of the muffin was similar to most muffin recipes so I don't know that the different method of mixing was that big a deal. I was glad they came out well as I been disappointed in making cakes with this method. Overall a good basic muffin. Made for ALL YOU CAN COOK BUFFET - SPECIAL EVENT! Tag."
"I just got done baking these and eating my first one. They are VERY good! I like the addition of cinnamon to the batter, and the mixing method makes them very tender and fluffy. The berries didn't even sink to the bottom! YES! If they were JUST for me, I'd add a bit more sugar, but my husband said they were perfect as is. This recipe made 18 regular sized muffins for me. I don't have and couldn't find a jumbo muffin tin. I also used paper liners as opposed to greasing the pan. 5 stars! Thanks for sharing!
I blogged about a recent adventure making these! Kittencal's Kitchen! I've finally migrated my way over from recipezaar to connect with you here. I forgot to tell you that I blogged about a recipe of yours. I thought you'd want to know and maybe you could let me know what you think! Happy cooking!
"These are very moist muffins that easily transitioned from a dinner muffin to a pastry-like morning breakfast. I added a bit more sugar to the crumb topping. Additionally, in place of buttermilk I used 2-6 oz Yoplait yogurts - one in orange and one in lime. This gave it a fresh, light taste. Additionally, I used raspberries which were fantastic. A great recipe!"
"These came out wonderful. The crumb topping didn't do much for me but it's still my favorite fruit muffin. I used fresh black cherries and expected they'd come out mushy but they were perfect."
"I made this recipe exactly as written and am fairly experienced in the kitchen. The muffins were heavy and bland. I won't make these again."
"Absolutely the best muffins ever. Seeing the name Kittencal on a recipe is like a guarantee it will be perfect. Thanks"
"Outstanding! The recipe makes way more than 12, though - I used normal-sized muffin liners and got around 30. Also, 1/2 cup is too much of the streusel - I think 1/4 would be just fine."
"I halved the sugar and they were still outstanding!"