21 Reviews of Blueberry Muffins

From: Kitchen Witch Steph

On Jun 28, 2008

Very good muffin, not overly sweet. I only have regular muffin tins so that is what I used. I got twelve muffins out of those. I love that the recipe uses buttermilk...my muffins were a little on the flat side. Probably my fault for having too many things going on at once. I skipped the crumb topping just as a personal preference. The kids are sure loving them. Thanks, Paula! Made for ZWT4 Canada.

From: NoraMarie

On Jun 19, 2006

These muffins are really good..Won,t last long here with hubby,I used splenda in the batter.Will make again.

From: MsSally

On Jan 7, 2008

Oh my these were so good. DH even told me to "save that recipe". He is very picky about breads so this is a huge compliment. I made 12 reg sized muffins out of this one and they did not last my fam of 3 through the weekend.

From: twissis

On Jan 9, 2008

I made a full recipe in my reg size muffin tin. I have a spec fondness for blueberry muffins, have never found them in need of a topping & chose to leave it off as a pers pref. I used blueber ries from the Icelandic coutryside that DH & I picked & froze + the full amt of buttermilk. I got 12 lovely muffins ~ soft, tasty, bursting w/the blueberry flavor & they made my kitchen smell divine. Still warm from the oven, I had the 1st w/butter but they really did not need it. Definite comfort food PaulaG. Thx for sharing the recipe w/us.

From: vivmom

On Jul 9, 2006

I'll join in with the others and say "Yummy!" to this. I got 6 luscious jumbo muffins. I added the zest of one fresh orange to the batter. These baked up very moist and pretty. Going, going, gone. Delicious!

From: Aunt Paula

On Jan 9, 2008

These are the best blueberry muffins! They are bursting full of flavor, and the best thing is they keep their flavor and moistness, they were just as good on day two as they were fresh out of the oven. My boys kept going back for more and more of these. Comfort food at its best. I used frozen blueberries and followed recipe exactly, well, I did add just a few more blueberries. Thanks Paula G. for your great recipe.

From: Sage

On Jul 20, 2006

Thes best!!! They came out perfect;I used my regular muffin tins,so I ended with 12 the size I prefer; thanks you for sharing this grat recipe.

From: Bayhill

On Jan 19, 2008

Delicious! These muffins are so moist and so yummy! The addition of the cinnamon to the batter and the crumbly topping put these muffins over the top. I baked these in regular sized muffin tins for 25 mins. and it made 12 muffins. Also, I didn't have any buttermilk, so I did the ol' vinegar in milk trick and it worked well with this recipe. Thank you Paula for this fabulous recipe...it is definitely a keeper!

From: momaphet

On Jun 22, 2008

This was a tasty muffin that was quick and easy as all muffins should be. I followed almost exactly except for increasing the cinnamon and adding a pinch of cloves. I use the little wild frozen blueberries which gives you lots of berries in every bite. Thank you Paula. this ones a keeper. Reviewed by a Chic Chef for ZWT4 Canada.

From: Mellowcheddar

On Jun 24, 2009

Nummy! The husband requested that it go in the recipe box... And so it shall! I didn't make the topping, but they were good all on their own.