234 Reviews of The Best Blueberry Muffins

From: beckas

On Feb 23, 2003

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!

From: Steve_G

On Sep 9, 2003

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.

From: Ismy Echo

On Aug 21, 2005

Great muffin, really all you could ask for in a muffin. The preparation was very easy, as well. I think this would be a great recipe to adapt to other fruits and flavors, as well. If you are using frozen berries, try coating them in cornstarch, to help catch some of those juices that turn the batter blue. You can even coat them and then return them to the freezer, to get maximum resistance to turning the batter blue. This method also helps to keep the berries from sinking in the batter and keep them well distributed, but won't affect the recipe at all. Thank you Krusty for helping to make a wonderful breakfast on a Saturday morning with this great recipe

From: AmbyDawn

On Mar 4, 2004

I have to agree with all the other reviews for these delicious muffins! I admit I changed them a bit, to make them a little healthier. I subbed in 1/2c whole wheat flour and used 2/3c Splenda and 1/3c sugar. Kept butter the same, though I feel it could have been reduced a bit without much effect on the taste. They were still great after the substitutions. Thanks for the new muffin recipe!

From: *Pixie*

On Aug 23, 2003

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!

From: KITTENCAL

On Jun 30, 2004

Well,what more can I add that already hasn't been said...these were just amazing muffins. I made mine in jumbo muffin tins, and added 1 tsp of pure almond extract instead of vanilla, I think the almond goes better with blueberries than vanilla...I made them with half and half cream instead of milk, and used frozen (semi-thawed) blueberries, I let them thaw a bit so the muffins would have a nice blueberry streak in the middle. These muffins had a wonderful texture and taste, I will be definately be making them again, thanks so much for sharing....Kittencal

From: Fishbait

On Nov 27, 2003

Very tasy indeed! The only thing I changed was the topping. I also added cinnamon along with the nutmeg. They don't rise very much so next time I will be sure to fill the muffin cups even higher! Yum!

From: cookinlizzy

On Feb 28, 2005

What a wonderful breakfast these make. they are perfect for the morning since they don't have that strong sweet taste muffins usually have. made these for my bf dad and he loved them.

From: Bev

On Jan 14, 2005

This is an excellent recipe for blueberry muffins! More of a cake-like consistancy than your usual muffin. Next time I prepare, I will remember to double the toppings! I will definitely make again! Loved it. Thanks so much, KRUSTY!

From: Cooky Cris

On Jun 24, 2004

Great texture and taste. Not too sweet, but plenty of flavor and sweetness naturally from the blueberries! I substitued 1/2 of the flour with oat flour and this makes them delicious and healthy too!