Best of the Best Blueberry Muffins

These are verry good but I'm only giving it four stars since the "to die for blueberry muffins" are slightly better. I made both recipes on the same days and they turned out almost identical in flavour. However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops whereas this recipe is thinner so as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe, and I would strongly recommend using only fresh blueberries.

These are the best blueberry muffins. This is the exact recipe that I have been using for years except that my recipe called for 1/2 cup milk instead of the 1/2 cup buttermilk. I tried it with buttermilk and found that since nobody tasted the difference, why buy buttermilk unless you are going to use it for other recipes. I ended up throwing out the leftover buttermilk since the smallest container i could find was the quart size and i only needed 1/2 cup.

I really wish I could rate this four and a half stars. It's ALMOST there. I cut the sugar back to one cup, added a tsp. of vanilla and used half blueberries/half blackberries. Really great muffin. The sugar topping made the muffins look like bakery muffins. I really didn't use a lot, just a tiny sprinkling over each muffin. Really, really good. I think adding a little lemon rind would really take these over the edge. NOTE: I actually baked these at 400* for about 20 minutes.

absolutely wonderful! i had to make some changes: i used 1 tsp lemon juice with remainder milk to make the 1/2 c buttermilk, i used 16 oz bag of thawed blueberries. i think that was more than it called for. i crushed 1/4 of them and put the rest in as the recipe called for. instead of the sugar on top, i used the following from another recipe: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed, melted 1 1/2 teaspoons ground cinnamon mix and add before baking

Thanks to all who have given these muffins such nice reviews. The secret to having any fruit stay suspended throughout your muffins is dusting the fruit with a small amount of the flour called for in the recipe. (Just like you do in this recipe) I,like many reviewers, almost always use powdered buttermilk. Lynn

These were not "The Best" blueberry muffins and in fact I was a bit disappointed with these. I was expected something really good especially with the amount of blueberries and buttermilk in the recipe. However, even after adding 2 tsp. of vanilla to the batter I found these to be overly sweet and a bit on the bland side. I baked these in Texas sized muffin cups lined with paper liners and topped the muffins with turbinado sugar before popping them in the oven. I baked them at 400 for 23 minutes. And, while they baked up nice and big the flavor just wasn't there.... I think I'll stick to my TNT recipe "Blueberry Cream Muffins" from this site.

I thought these muffins had a very nice flavor. There were a few too many blueberries for my taste, though. Next time I'll put in half the amount. One suggestion I do have: if you *really* want them to have a crumb topping, you need to sprinkle more than just sugar on top. Make a mixture of 1/4 cup sugar, 2 Tablespoons of flour and 1 Tablesppon of butter. Mix it all together and top the muffins with that instead before putting in the oven -- YUMMY!

Don't change a thing! Baked up fluffy, moist, like a cake!! A doubled recipe filled 24 x-large paper muffin cups generously to 2/3full and they were large and perfect. Wow!!! After YEARS of searching for a perfect muffin recipe, THIS IS IT! I used a stand mixer and just kept it beating merrily away! Who would have thought THAT with a muffin recipe?! Oh, JOY, oh, Bliss...this is heavenly!!!

My muffins just got out of the oven and they taste great. They taste even better than the lower fat pumpkin muffins I made and reviewed. I made the following changes: I used applesauce instead of butter 1/2 cup Splenda & 1/2 cup brown sugar 2 egg whites 1/2 cup skim milk 3 Tablespoons of Vanilla Extract I did not sprinkle sugar on top The muffins taste great for a lower fat, sugar, cholesterol muffin. I'm glad they don't taste any better cause it would be hard to have just one. Now that I have this recipe, I will never again buy a muffin at a coffee shop. THANK YOU.

I agree, these ARE the best!! My modifications; no buttermilk on hand so subbed regular 1% milk with a sqeeze of lemon juice in it, did not crush berries, added 1/2 teaspoon vanilla, 1/4 teaspoon lemon zest, and sprinkled raw turbinado sugar on the top instead of white sugar. I'm don't have a huge sweet tooth yet I kept coming back to these taking a small piece of a muffin - before I knew it the muffin had disappeared b4 my eyes!!

I have a few criticisms of this "just okay" muffin. First, let's call it what it is - coffeecake in a muffin cup, but I'm okay with that. It wasn't flat, but it doesnt rise as nicely as it should. There are too many blueberries, believe it or not - not enough cake. Half the amount of berries would not only have been far tastier, but would have made a sturdier muffin as well. Finally, I felt it needed the oomph of a little vanilla. Certainly NOT the best muffin I've ever made. Oh... and this 12-muffin recipe turned out to be 17 standard-sized muffins. The second muffin tin and I were not prepared for this discrepancy.

I made these and "Stresel Topped Blueberry Muffins" (from this site) to see which I liked better. These were good, but just didn't look or taste quite as good as the steusel topped muffins.

These muffins are excellent! I used non-stick extra-large muffin pans and sprayed with PAM but didn't use paper liners and they came right out of the pan when they were done. The only modifications I made to the recipe were doubling the amount of blueberries, I kept all the blueberries whole (did not crush them), and I left out the sugar topping. Otherwise, I followed the recipe as is and they were the best muffins I've ever made (and I've made plenty in the past). Just a few comments for less experienced bakers - when creaming the butter, make sure you use the paddle attachment on the stand mixer and make sure the butter is at room temperature. Creaming the butter and sugar together should result in something that looks like fluffy icing/frosting. When adding the blueberries, make sure the blueberries are first coated/dusted with a bit of flour, and carefully fold them into the batter (keeping the fluffiness of the batter/dough). Finally, the buttermilk is a must - you cannot substitute the buttermilk in this recipe.

Exceptional muffins. Followed recipe except that I added 1 tsp. of vanilla extract and I didn't crush any of the berries before adding to the mix. What I did do was take the last 1/4 cup of flour and toss the berries with it before adding to the batter so they berries wouldn't bleed into it. Wonderful muffins!

I rate a recipe a five star everytime comes out just as good as the recipe said. this was really good very moist and flavorful.

Oh my goodness - go ahead and make these, you won't be sorry! They are perfectly sweet, moist and light - and very easy to make. I used frozen blueberries (1-1/2 c)and they came out perfect! Thank you for the recipe! Off to have another!

This is an excellent recipe! I used regular milk instead of buttermilk and they were still great!

We just loved these! Although I used brown sugar in the topping mix instead of white as we like that better. Kids and adults loved them!

This is what muffins are supposed to taste like, excellent. I want to suggest that you will want to use muffin papers. I had none, and the muffins crumbled when I tried to remove them.

YUM! I added 1 tsp of vanilla extract and 1 tsp lemon extract, and used brown sugar to sprinkle on top.

These were great blueberry muffins! I used regular milk instead of buttermilk and frozen blueberries instead of fresh. They came out just fine. The sugar on the top was a tasty added touch!

These are the BEST muffins I have ever tasted! I have been making them for two years and they are PERFECT every time! I double the recipe to make jumbo muffins (always remember to use liners). I leave all of the blueberries whole and add a little vanilla. Before baking, I sprinkle them with sugar crystals and a little light brown sugar. This recipe is a keeper!

I made a few changes: (1) I did not have fresh blueberries, so I used frozen ones, (2) I did not crush 1/4 of them, but reduced the amount of blueberry to 3/4 pint, (3) did not make the topping and (4) used 1/2 Tbsp lemon juice + enough milk to make 1/2 cup instead of buttermilk. The muffins turned out great, with a great taste and wonderful texture.

they were moist , specially the next day . I used only 1 cup of sugar , and 1 1/4 cup of frozen blueberries and skipped the topping .what I liked the most is the blueberries didn't sink .

These muffins are fail safe. I've also made the "to die for" muffins, I liked these better. I got ahead of myself in the recipe and added all the sugar at once, then I messed up the order of adding things. OMG..still super great. To me, mashing those blueberries make more of a blueberry flavor to the muffin. The only thing I added was about 1/4 teaspoon of cinnamon. I think cinnamon always compliments blueberries. I also have made this same recipe using banana's instead of blueberries. The texture of these muffins is by far the best. They are just great. I wish there were 6 stars.

So easy, so yummy. I have made these many, many times (exactly as written). They're my household's favourite muffins. Thank you for sharing this wonderful recipe.

Everyone loved these muffins! Cakey, soft, and crusty they are irrestible. Thank you. I did not have buttermilk so substituted half and half with a tablespoon of white vinegar and let it set while I measured and made the batter. It worked perfectly. I also had to use frozen blueberries, thawed, drained, and patted gently dry with a paper towel. I followed the directions as for the fresh berries and that worked wonderfully, too. I made the batch for six muffins and ended up with nine so I guess I didn't fill the cups enough so the baking time was only 25 minutes . Next time I will fill the cups up 2/3 instead of 1/2. . . great food treat. :-)

I didn't have buttermilk, so I substituted 1/2 cup of 2% milk with 1 tsp of vinegar (letting it sit for about 5 minutes before using). I also used frozen wild blueberries from Trader Joe's and the muffins came out great! I didn't have any paper liners, but I sprayed my non-stick pan with cooking spray and didn't have any problems with the muffins sticking (after loosening the sides of the muffins with a knife). I also used a jumbo muffin pan (filled all six cups) and baked at 350 degrees for 40 minutes.

I followed this recipe to a T and my husband and his co-workers couldn't get enough of them. I'll definitely make these again.

Just awesome! In a dark metal muffin pan you can cook an extra 2 or 3 minutes and get a nicely caramelized outer body.....

This recipe is great! My tips: For a little less fat, I used 1/2 cup non-fat milk and 1 tablespoon of lemon in place of the buttermilk. I used fresh blueberries but reduced them to 1 cup instead of 2 cups (1 pint) -- I agree with others that this recipe called for too many blueberries. I used foil cupcake baking cups instead of paper and they slid right out!

Made with 3/4 cup white and slightly less than 1/2 cup brown sugar; 1 1/4 cup wheat flour and 3/4 white. Frozen blueberries. Added 1 tsp vanilla. Used milk+lemon juice in place of buttermilk. They're delicious. A bit more fat and sugar than I like in a muffin, but a fantastic dessert-y type treat.

Hey Lynn, you may not be the "muffin man", but you're certainly the MUFFIN GAL!! These were incredibly delicious. I love using buttermilk in recipes and the instructions to dust the blueberries with the flour is brilliant! I did add a crumb topping and my whole clan absolutely loved them. Thanks so much!

Grandma was right! These are delicious. I even used frozen blueberries and salted butter, so I reduced the salt. They are fabulous and very easy to make.

wow. these rock! use paper liners! i didn't and i ended up with muffin tops. but they were so good. i used reg. 2% milk and i think they were awesome. i will definately make these again!

This is going to be one of my staple recipes. I didn't have any milk, so I substituted 1/2 cup of vanilla lowfat yogurt for the milk and reduced the sugar to 1 cup. I also didn't follow the strange mixing instructions because that seemed like it would be overmixed. I did it the usual way: Cream together butter & sugar, add eggs and beat. Then add milk/yogurt. Mix together dry ingredients and blueberries, then combine the wet and dry. My muffins rose really nicely and look great.

All I have to say is....WOW - these were DELICIOUS! Not to mention extremely easy to make. The only thing I substituted was frozen blueberries for fresh and I am glad that I did. The frozen ones that I bought were HUGE,juicy and tasty and did fantastic in the recipe. Will definitely be making this one again. Thanks to Lynn and her Grandma :)

OMG!!! I went into this recipe with the usual "it's a muffin how bad can it be" attitude and let me tell ya...I cook alot so my house smells good most of the time but NEVER-EVER this good.And these are great.LOADED with berries,super moist,sweet yet not overly.I can see why you need the liners though...don't skip that part.I only wish I would've had the liners for my jumbo tray,as I personally dont think regular muffins are as pretty on the plate as jumbo.5 stars though-all over the board.

I used some blueberries I had leftover in the freezer. I also added some vinegar to 1% milk to make buttermilk. I don't like using butter, so instead I used non-hydrogenated margarine. The muffins were so yummy! I love how the top was crunchy from the sugar. I will definitely be making more of these soon! :)

Great muffins! I used frozen wild blueberries (rinsed). Omitted the extra 1/4 C flour that coated the berries. Even though I coated the tin with spray they still stuck and were hard to get out, next time I'll make sure I use paper cups.

These were amazing! I did make a few small changes - I added 1/4 tsp of vanilla, sprinkled with coarse demerera sugar instead of white sugar, and used plumped dried blueberries instead of fresh. I have been told they are the best blueberry muffins ever- and at the least I think they are the best I have ever made. Thanks for this recipe, it's a definate keeper!

Perfect! I made mini muffins (32 total) and they were delicious. I subbed the buttermilk with lemon yogurt and reduced the sugar by 1/4 cup. I used 1-1/2 cups blueberries total. Will definitely make again!

I love this recipe and so did everyone at work! My co-worker said "these are really good, better than the boxed ones I make, and those are pretty good." :-) I did make a couple of additions though: -zest of one lemon -1tsp. of vanilla -didn't have buttermilk (so used milk w/ addition of tsp of vinegar) -I didn't crush the blueberries (didn't want blue muffins) and MAKE SURE you coat blueberries w/ flour before adding it to the wet mixture (this is what makes the blueberries float instead of sink). -I also the streusel topping that the other reviewers suggested. Yum! It is more like a cake batter than a regular muffin, which is fine by me! Enjoy!

Don't think I've ever flopped muffins before, but did with this recipe. Turned out flat. Good flavor though. Maybe a little too much sugar.

FANTASTIC!!! This is the first time I have used butter instead of oil in a muffin recipe. I liked the cakey style, it was a huge hit with my blueberry loving family. I sprinkled with cinnamon sugar instead of plain otherwise it was perfect! I just made again using 1/2 whole wheat and 1/2 all purpose flour, and only half the sugar tastes great! I made again using cranberries, really nice, add lemon zest as well, yummy!

Makes 24 muffins regular sized, not 12. Also, way too buttery for me and a bit too sweet. I would cut at least 2 T of the butter out and the sugar to 1 C at most. Also, I would cook until tops are golden brown since they never sprang like the instructions say. Like the amount of blueberries. The muffins are good enough to eat, but not my opinion of”the best”.

these are scrumptious. this is definitely a keeper. light and fluffy and moist and just the perfect amount of sugar and blueberries, mmm....

I thought these were delicious and wonderfully easy muffins! A huge hit at Easter brunch. I topped with Sugar in the Raw to get the coated topping. Also substituted frozen for fresh bluberries due to availability. Will make again!

Great recipe. Used frozen thawed blueberries because they were ot in season and the muffins still turned out great.

I really didn't like this recipe. Too much batter for 12 average size muffin cups, it was too sweet, fell apart too easily, and ended up too flat. No muffins I've ever eaten have been made with butter... always oil. These are too much like cake. I won't be trying this recipe again. :/

YUMMY!!! However, I do suggest adding a teaspoon of vanilla to boost the flavor even more.

OMG!! These muffins are so good. I used frozen blueberries and they worked great. Next time I'll adjust the baking time as they were a little overdone, but still delish!

The name says it all! We have tried endless recipes for blueberry muffings and my husband pronounces this to be the perfect recipe - moist, just sweet enough. Never any leftovers!

Love these! I used skim milk and did not crush the blueberries. Great flavor and super moist.

I reduced the sugar slightly and we still thought these were way too sweet. I would suggest 3/4 c sugar next time. Also, my muffins didn't rise much above the top of the pan. I like a higher crown on my muffins. But, the texture of these were great.

Absolutely amazing muffins!! I use Presidents Choice Frozen Wild Blueberries instead of fresh in the winter. Don't mix the frozen blueberries in until you are ready to scoop the batter into the tin as the batter gets really cold and thick fast. Then I bake them in a 350 degree oven for 25 mintues and they are perfect.

The were so simple yet so good. I am planning on making to enter in our county fair.

These didn't turn out well for me at all. The batter seemed too thin and they didn't rise well. The flavor was ok, but I wouldn't make them again. I made them along with the Blueberry Cream Muffins for a side by side comparison and the Blueberry Cream Muffins were much better.

I have been looking for a great blueberry muffin recipe and after a few tweaks I have found it! I add some cinnamon and vanilla and then did some butter, brown sugar and flour for the tops. YUMMY!

Fantastic! I had no buttermilk so I used some greek full fat yogurt (thinned with water). Will definitely make again.

Very tasty and moist! I substituted the buttermilk with 1/2 c 1% milk mixed with 1/2 tsp lemon juice and it worked great!

Delicious! I didn't change a thing. The batter made me 8 jumbo sized muffins.

OMG; the very best Blueberry Muffins I have ever tasted.....let along made. My guests think I am the "Muffin Queen" now.....thanks much for sharing this recipe.....gave you all the credit..:) 5-Star!!!

I'm not a huge blueberry fan but I thought these muffins were WONDERFUL! They were so soft and moist. They melt in your mouth. So good! I'm a fan of lots of different muffin textures, including the more "cakey" kind (which is how I'd describe these), I thought they were perfect. I made a second batch with chocolate chips in and they were gone twice as fast.

Wonderful recipe! I did lessen the sugar and added 1/2 tsp of lemon extract. The kids raved about them.

I would recommend adding a 1/2 t of vannilla and 1/4 t of lemon flavoring, otherwise they are a bit on the bland side. I also sprinkle sugar on top after removing from the oven, for a granulated sugar topping, otherwise the sugar melt into the muffin while baking.

I have to give these 4 stars even though they didn't have a nice muffin top. Very delicious. I changed minor things like using whole wheat flour and frozen fruit medley because this is what I had on hand. I used baking soda on accident but they were still fabulous. Will make again. I think a little cinnamon would be wonderful in these too. Thanks so much Auntlynnie!

very good, i unfortunately i had a lot of batter and stupid me felt like i HAD to use it all. So they spilled over the top a made for a mess. But what a great tasting mess!! I gave it a 5 star because next time i know how much to put in to the tins. Great recipe!

The search is over as this recipe is the BEST. I have made many others, including "To Die For Blueberry Muffins" which were good, but lacked "something". The only change I made was reducing the sugar down 1/8 cup and using the topping from the "To Die for" muffins--because I had so much leftover from the recipe. Other than that, no change necessary. An extra bonus was using my not so sweet berries and having them taste delicious in this recipe! Thank you.

Very yummy & easy to make! I made a few changes due to practical reasons. I skipped salt because I was using semi-salted butter. I didn't have buttermilk, so I used one small peach yogurt, which was a little less than 1/2 cup, so I added milk to make it 1/2 cup. I didn't dust blueberries with flour because they were really well strained and almost dry, and they stayed well suspended. I had some leftover cream cheese, so instead of sprinkling with sugar, I mixed the cream cheese with white sugar & milk into yogurt consistency and put a spoonful on each. The batter was really thick, so I was worried it might not turn out well, but they came out with perfectly round tops and didn't even crack much. The cream cheese topping made for a very moist and slightly sweeter top.

My husband absolutely loved them. He ate 4 within seconds of coming out of the oven. I substituted 1/2 cup milk with 1/2 tsp lemon juice for the buttermilk (didn't have any) and it didn't seem to make any difference. Very moist muffins. A classic to make for years!

I would give this recipe a "0" if I could. It was the worst recipe I've ever tried. I was skeptical when the recipe called for 2 whole cups of flour, only a half cup of milk, and no oil. My suspicions were right. These muffins came out dry and course. They were inedible. Awful! It ruined my evening.

I have tried numerous blueberry muffin recipies, but this one is the tops! I didn't have butter milk, so used regular milk and they turned out great. Definitely use paper liners as they don't fall out of the pan easily. We will use this recipe every Sunday morning. Thanks for making our weekends a little bit sweeter. Marti Ramsdell - Michigan

These are the best blueberry muffins ever. They're so easy to make. I always use frozen blueberries and they come out great!

Well, I gotta tell ya...these are very tasty indeed, but hideous to look at! Please tell me where I went wrong! I doubled the recipe (maybe that's it!) because I wanted to share with my new neighbors to welcome them to the neighborhood. But, had I approached them with these...things...they would have surely ran from me AND the mutant muffins! I ended up sticking them in my freezer to torture my husband with later. The recipe states baking time 30 minutes. I'm just lucky I checked them after 20 minutes or they would have burned to a crisp. Also, when I peeled the paper liners from them, chunks came out of the muffins where the blueberries stuck. Seriously, this is a very good recipe. I will take responsibility for the blunders...this time (good luck to the rest of you!). Concerning this particular recipe, a baker I obviously am not.

I followed this recipe exactly, and thought they were very good. I just thought they missing a little something.

This is the BEST blueberry muffin recipe. We make it every week! We add frozen alaskan blueberries. Trying mashing 1/4 cup of the blueberries to give the muffin extra flavor. We also use powdered buttermilk so we always have the ingredients on hand. Thanks for this great recipe!

These muffins have great texture and not-too-sweet flavour. I made 2 batches; first just as the recipe stated and then second with 2 1/2 tsp baking powder, 1 tsp vanilla. The vanilla added a nice flavour. The extra baking powder didn't do anything...they still had flat tops. I also subbed 1/2 c milk, 1/2 tsp lemon juice for buttermilk, and they were fine.

WOW!! These are awesome! I've made them twice in three days and both times my family ate them that night then for breakfast. After that there were no more. I used strawberries in them and it was pretty good. They were frozen and think it would have looked better if they had been fresh. My mom wants me to try them and adapt to lemon poppy seed next.

DEEEE-lish! Even better the following day. Very moist! The perfect homemade muffin. I followed the recipe to the letter except for the amount of sugar I sprinkled on top. I used a little less than 1 tbsp. Next time I'll try a little lemon zest just because I love a hint of lemon (not that it needs it).

Great recipe!!! I've gotten rave reviews, the muffins look great and taste even better. I followed another reviewer's recamendation and used 2% milk instead of buttermilk, used frozen blueberries instead of fresh due to availibility and i didn't sprinkle the tops with sugar although next time i will try it. The muffins turned out moistand light, and the blueberries can be seen throughout (they didn't sink to the bottom). I will definately be making these again.

very good muffins. I added some lemon extract and increased the buttermilk a little, and they were soft and fragrant. I also used frozen berries and it worked well.

I made these yesterday and everyone loved them. I liked that they are not too sweet as some recipes tend to be overly sweet. I made a mixture of brown sugar and regular sugar for the topping and it turned out great! I will make this again and again.

A little sweet for my tastes and the part about mashing a few berries into the dough will predictably turn them slightly blue, not classic like the picture. But still tasty.

These were absolutely delicious!

These are perfect! I now use this recipe as a base for any type of muffin. Our other favorites are: Mexican Chocolate Muffins: replace 1/4 cup flour with cocoa, add 3/4 tsp cinnamon and replace blueberries with 1 cup choc. chips. Apple Cinnamon Muffins: Replace 1/2 cup flour with quick cooking oats, replace blueberries with 1 3/4 med. diced, tart apples + 1/4 cup applesauce, replace 1/2 c sugar with brown sugar, add 1 tsp cinnamon and 1/2 tsp cloves. Top with a simple strussel if desired.

I left out the last 1/4 cup of flour, and the muffins were great!

The flavor was fine, but the texture was terrible...there was nothing delicate about them...and by the time they were finally cooked through they were dry as a bone on the outside. I felt like I was eating a blueberry cookie... will not make again.

I used skim milk rather than butter milk, reduced the sugar to 1 cup, and they were the best blueberry muffins I've found.

They were OK at best.

This recipe does not rise up like the muffins you see in bakeries. It also calls for far too many berries. I will not make this again.

11/24/07 Made this as part of a Thanksgiving bread basket, "These are awesome" was heard around the room. I didn't add the sugar to the top, but I am sure I will in the future. I am going to make these all the time. UPDATE Made these again, and yet again a crowd pleaser.

These are DELICIOUS! I did not change a thing on this recipe, and made it exactly as given. The result...AWESOME! My whole family gobbled them up and were begging for more. This recipe is a keeper! Thanks a lot for sharing!

Oh my, these muffins are simply to die for!! They are soooo good! I had fresh blueberries that my little boy didn't eat, and I tried the recipe and what a surprise...wonderful tasting muffins. They were so easy to make. I did decrease the sugar to 1 cup, and left the berries whole. They reminded me of huckleberry muffins that my Mom made for me when I was little. Will be making this wonderful treat again! Thanks.

A little too sweet.

The batter for this recipe comes out like cake batter; velvety smooth & fingerlicking good! The muffins are fantastic!! I made some to take to work today, but 1/2 the batch didn't survive my home. :)

Made these as written and ended up with flavorless and dry muffins. Very disappointed!

I made these by accident and am I glad that I did. I was going to make the most delicious Banana Crumb Muffins found elsewhere on Allrecipes because I had 3 overripe bananas but no brown sugar which is essential for that recipe, but I also had a pint of blueberries which needed using up. So I made these wonderful muffins. I didn't have any buttermilk in the fridge(who does?) so I used the old trick of adding a little vinegar(cider, of course) to the milk. Worked like a charm. Hubby thought they were the best he ever had. I thought so too. Didn't have any paper liners so I greased very well with margarine. Dug them out of the pan with 2 forks but they did come out in one piece. more or less. Would definitely make again. Oh, and I did go later to the store for brown sugar and made the banana crumb muffins.But that's another story

I gave this recipe three stars for the following reasons. The crown didn't pop like I like them. May be due to my hot oven but I had the top brown quickly in the center of the oven. They didn't hold together very well. They were like McDonalds biscuits fine until you take a bite then they fall apart. I did not use cups and the popped right out of the pan I did use criso. I will keep searching for the best one. With the flavor of these but pretty. I did see some recommendations however the recipe as it is was only a 3.