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.
every year my family loves this recipe.
to make the buttermilk - 1/2 cup milk add 1/2 tablespoon of white vinegar and let stand for 5 minutes.
easy to make and always comes out great.
This year I substituted 3/4 of splenda for the sugar. Nobody complained. Everybody loves them. They are great muffins.
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!!!
