82 Reviews of Blueberry Muffins

From: chef FIFI

On Jan 2, 2005

This was the kind of muffin recipe I was looking! This was a nice soft, cake like muffin with plenty blueberry flavor. I halved this recipe, I didnt have double action baking powder, so I used a 1 1/4 tsp of regular baking powder to make 6 muffins. One thing I didnt like was the color of the muffin, I think it was due to the crushed blueberries, so next time I will skip that part. I will make these again and again. Thanks for the recipe.

From: MEAN CHEF

On Oct 4, 2002

Recipe worked as written. Unfortunately the results were too much like cake instead of the texture of a muffin. Recipe (#22656) with lemon instead of vanilla makes a superior muffin. Even though the ingredients are pretty much the same, the technique yields a better crumb.

From: heartsmiles

On Aug 29, 2002

I had a ton of blueberries to use and wanted to try a different blueberry muffin recipe. I found this one and after making these muffins, I threw away the blueberry muffin recipe I had been using for several years. These are delicious!! I did find however that the recipe made 18 normal sized muffins instead of the 12 listed on the recipe...which was great because that just meant more muffins! They didn't last long.

From: Kat Wood

On Dec 13, 2005

Excellent recipe. I like this one better than the one in the Cook's Best Recipe cookbook. I didn't crush the berries, either because I didn't want purple muffins. My kids love these. Thanks for posting.

From: najwa

On Sep 9, 2002

These are without a doubt the best blueberry muffins ever! I made 7 jumbo muffins, and they took 37 minutes .. my husband really loved them and said they were the best he ever had .. thank you!!

From: Katherine in Alberta

On Oct 5, 2004

All I can say is that these muffins were positively the best! I used mixed berries (blackberry, raspberry and blueberries)instead and the taste is so good. Thank you Denise for this excellent recipe.

From: me2006

On Mar 1, 2005

These were excellent. I was suspocious at first since the batter resembled that of cookie dough, rather than something slightly more cake-like. Once they were done, however, I knew that this would become a staple muffin recipe. Excellent!

From: LisaLouWho

On Aug 11, 2004

These muffins were great. They are even better the next day. Next time I'll using baking cups as even though I greased the muffin tin generously, several of the muffins stuck. Will definitely make these again.

From: MA in Florida

On Nov 4, 2005

Denise, I was so happy to see this recipe has already been submitted. I lived in the Boston area for many years and these muffins are just like Jordan Marsh's. They are more of a cake texture than a muffin texture, and they are colored from the mashed blueberries - brings back a lot of memories. The recipe I always used had a tip. It recommended that you also grease the top of the muffin pan because they do rise high in the pan. Thank you so much for posting, Denise! — Sep 8, 2005

From: Marselle007

On Aug 15, 2006

Made these with my little girl. They were really easy and turned out great! I did not crush any of the berries and they still turned out. However, I ended up with 16 fairly large muffins instead of 12 and they cooked a little faster than 30 minutes, more like 25.