Blueberry Muffins

From: Chef #872441

On Jun 9, 2009

From: Amanda Beth

On Aug 9, 2008

Great delicious muffins! I did need to add a bit more milk. I halved the recipe, using 2 eggs. I also skipped the topping, just sprinkling with cinnamon/sugar instead. Kids loved them, I loved them. My only problem with the recipe is that there is no time given for baking. Yum-tastic recipe...I will definitely make again, and keep track of how long they baked! Thank you so much!

From: Patric

On Jul 21, 2006

I have been on the hunt for a recipe for blueberry muffins. I first baked 2 recipes that had the most ratings.They were good but not to die for. My search is over. Do you ever see those muffins in the mall with their big crumbly tops just begging you to buy them? Well this recipe makes those beauties, big domes and all. These would be impressive for bake sales, if you are strong enough to give them away. I added a l/4 cup extra milk as someone suggested as the batter is very thick. I stirred together the eggs, oil, and milk before adding to the dry gredients. . I used paper cups and next time will spray the muffin tins so the domed tops don't stick. I got 27 large muffins. I think I will add the zest of a lemon next time but they were exceptional as they are!! I had lost some papers my daughter had left here for me to look at and I knew she would be really, really, annoyed with me. Thanks to these muffins I got away with hardly a tongue lashing. In fact she was almost purring when she left with a plate of these! Thanks Liz for sharing.

From: Queena Frye

On Jun 26, 2004

I changed the recipe a bit. I added an extra 1/3 cup of sugar. To me the batter was too thick, so I added about 3/4 cup more milk, and at teaspoon of maple flavoring. My husband said the maple flavoring made them the best he's ever had. I also did not put the crumb topping on them. They were very simple and tasted awesome.