By KRUSTY on January 10, 2003
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
Serving Size: 1 (65 g)
Servings Per Recipe: 18
"Twice the milk makes a fantastic blueberry cake! I accidentally used twice as much milk, so I poured it into a pan and baked for 20 min, hoping for the best. Out came the most delicious blueberry cake I've ever had."
"Oh my....heaven! These mildly sweet and moist muffins are better than the ones that are sold at the local coffee store! You should have heard us ooohhing and aahhhing while we ate these this morning for breakfast. I baked the muffins for 25 minutes and the only thing that I did differently is that I topped the muffins with a generous sprinkle of sugar in the raw. This is the best recipe that I've tried so far from Recipezaar!"
"These are very good and quite unique. Not really a muffin. By utilizing the creaming method then alternating the flour and milk they are really a yellow cup cake with blueberries."
"I made a half recipe because I didn't have the full amount of blueberries that was called for. I also used another chef's recommendation for a struesel topping - * 1/4 cup all-purpose flour * 1/2 teaspoon ground cinnamon * 1/4 cup firmly packed light brown sugar * 2 tablespoons unsalted butter, slightly softened. The muffins were very good."
"This was a very good recipe. If using frozen blueberries, make sure they are thawed!"
"I totally suck at baking, but with this recipe I'm a rock star! Thanks for sharing this so even someone as inept at baking as I can finally turn out a great tasting muffin! My DH and my 5 kids loved them. Yaay!"
"True it is not the sweetest dessert muffin but you can easily remedy by adding a struesel topping. Instead I was going for a healthier snack hearty muffin for the kids to take to school. I cut the white sugar and used 1/2 cup of light brown and 3/4 of a cup of unsweetened applesauce (sweetened would be just fine) and 1 cup of honey crunch wheat germ. It is yummy and filled with good stuff. If it is too think you can add more milk. I did not and ended up with 22 muffins."
"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."
"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."
"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!"
"I have made this recipe so many times I can't even count. I always halve the recipe and the muffins turn out perfect! I agree with the others who say they taste more like a blueberry cupcake instead of a muffin, but, hey, I'm not complaining. :) I have also used chocolate chips instead of blueberries and those are great as well, in fact my sons like the chocolate chip muffins better."
"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!"
"Not only is this recipe super easy, it's super delish! I made the recipe in my Kitchenaid mixer and even used it for the flour on very low speed. I used only 2 cups of blueberries and it was plenty. Instead of nutmeg I used cinnamon and sugar for topping. My recipe made 12 nice size muffins. I filled the tins almost full and it made a nice muffin top on the muffin. The texture was moist and firm. I sprayed the tins with PAM for baking and had no sticking. This is really a great recipe."
"I made these a few days ago, 5 stars doesn't seem like enough. The batter was very thick but the results were pretty near to being awesome. I would suggest using frozen berries, otherswise they smashed up and the results weren't as good. Great recipe thanks."
"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."
"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."
"These are really great muffins, light and so full of blueberries. Just delicious. I used cinnamon instead of nutmeg since my daughter doesn't like nutmeg. I also made up part of the batter as mini muffins (cooking time 20 minutes for these since they're smaller). I think this is my new favourite blueberry muffin recipe, thanks for posting it!"
"I don't think these were the absolute best muffins. It has potential for improvement, the flavours are there but I found the blueberry quantity to be far too much. I only estimated over 1 cup and i felt maybe 1 cup is plenty. The blueberries just sunk to the bottom and ended up like an unsweetened blueberry jam in the centre. The batter was way too thick as well, it almost turned into a dough with only half a cup of milk. They did come out soft, with the addition of milk, but they didn't rise the way i like them to. So there is room for improvement there, I also didn't love the addition of nutmeg, i think cinnamon would be a better choice. The batter actually does taste good, just not as good after baking as the blueberries killed the sweetness. I give this recipe 3 stars overall, Thanks for sharing. :)"
"Best blueberry muffin recipe. Kids all ask to make this one. Topping adds the perfect touch."
"Beautifully baked. Works well in a slightly greased muffin pan. I may add a dash of lemon next time though or not as much sugar,"