These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
I increased this recipe to 1 cup sugar AND 1 cup of blueberries. Turns out wonderful everytime. Hubby keeps asking for more blueberry muffins. And they look just SO BEAUTIFUL.
Read MoreThe muffins are light and fluffy, not weighed down with oil as some are. But they are also light on flavor, mildly sweet. They can be made tastier with extra blueberries. Denise
Read MoreI increased this recipe to 1 cup sugar AND 1 cup of blueberries. Turns out wonderful everytime. Hubby keeps asking for more blueberry muffins. And they look just SO BEAUTIFUL.
I read all the reviews. I doubled the recipe, added 1/3 cup sour cream, 1/2 teaspoon of salt, 1 teaspoon of vanilla, and more berries- they turned out beautifully! I was careful not to overmix or overbake- the best ones were very lightly browned.. I also used frozen berries- not sure if that would make a difference. My berries were not quite ripe so they gave them a nice tangy flavor that contrasted nicely with the more sweet and cake like muffin.
The muffins are light and fluffy, not weighed down with oil as some are. But they are also light on flavor, mildly sweet. They can be made tastier with extra blueberries. Denise
I love the simplicity and ease of this recipe. The muffins aren't overwhelmingly sweet, but the texture is outstanding (and SO moist!) I prepared the recipe just as written except that I doubled the blueberries to 1 cup (1/2 seemed like such a small amount) and I used frozen berries. I also had success foregoing the paperliners and just spraying the pan with cooking spray - they slide right out of the pan.
I am searching for a great blueberry muffin recipe and this is NOT it!! They were bland and I followed the directions to a T. I would skip this one and try something else.
Super easy to make, very tasty... However, I did add extra blueberries... Perfection!
I wanted to make Mini-muffins and used this recipe. I don't know if perhaps I did something wrong or what, but they did not come out good at all. They were very dry, and not sweet enough. Not cake-like at all. Nobody liked them and we ended up thowing away the whole batch.
Works well even when prepared vegan (with soy milk and fake eggs) and using substitute fruit (fresh strawberries were wonderful). My wife loves them.
I'm not sure why this is getting so many bad reviews, I thought they were very good. I listened to what previous reviewers had to say and increased the sugar and blueberries to 1 cup each. I used frozen blueberries tossed in a bit of the 2 cups of flour and the muffins turned out perfectly. Soft, cake like texture with plenty of blueberries. This will be my go to recipe for blueberry muffins. However, I don't plan to tell my children I could substitute chocolate chips!
Still the nicest and easiest recipe for my favourite muffins!!!!
My friend and I made them together and doubled the recipe. We used dried blueberries bought at T-Joes We were careful not to over mix, but they had a biscuit like texture, very dense... I will search for a better, moister recipe! FYI - Something this recipe didn't call for was vanilla or salt; I just wanted to mention that they are included in the BettyC Cookbook for blueberry muffins and may improve the flavor!
I was apprehensive about making these as there were so many varied comments but I love them. I doubled the recipe, added 1 tsp vanilla, 3 cups of blueberries and 1 heaping tablespoon of sour cream. Most and flavorful and although not real sweet, they were great. I will enjoy them with my coffee in the morning. Don't be afraid of this recipe, it is great.
I used 1 cup of sugar and 1 cup of blueberries. 20 minutes and it came out PERFECT.
I was looking for a blueberry muffin that wasn't overly sweet or cakey, so I tried these. They took no time for me to whip up and they are good, but they could be better. I will make them again, but next time add a pinch of salt, some vanilla and maybe a little cinnamon or lemon zest to mix it up! This is a good base recipe.
The bf loved these. I found them to be a bit lacking in flavor. I added a dash of cinnamon to the top of some of the muffins that was nice, but next time I'll probably add it into the batter. Also, using vegetable oil I felt really dulled out the flavor, so maybe I'll try applesauce instead.
Good base for blueberry muffins. Needs more sugar, needs more blueberries, needs vanilla extract, lemon zest and more than 1/2 a cup of blueberries. I usually read reveiws before making a new recipe, but I didn't this time and was not happy with the results. Then I read the reviews and I see that most everyone feels the same.
I thought these were easy muffins and tasted just fine. I added a few more blueberries because I have a million right now and I did sprinkle a tiny amount of brown sugar on top each muffin before baking them just for that touch of sweetness. I'd easily make these again with no changes.
I substituted 1 cup all purpose flour for 1 cup whole wheat flour to give it a healthy boost. I think they are delicious and I don't feel guilty for eating a couple as a snack - I believe they are healthy enough to serve often, whether for breakfast with yogurt or as a stand alone snack with a glass of milk. :) Thank you!
I printed this recipe for my 3 kids to make me for mother's day breakfast because it looked easy. Well, it must have been too easy for a reason because they weren't good at all. Very bland, no sweetness at all, and were tough. If you want easy blueberry muffins, stick with Bisquick. I do not recommend this one at all, sorry.
These muffins were very light and fluffy but a little more sugar and more blueberries make them even better.
These turned out great. I added 1-1 1/2 cups of wild blueberries which are smaller than regular blueberries to the dry ingredients then added the wet to the dry (opposite of the instructions) and I added 3/4 cup sugar, a pinch of salt, Tbs of sour cream and a splash of vanilla extract. I had to increase the cooking time to about 30 min. Tender, tasty and beautiful!
These were okay, and were very easy to make. Next time I'll use more sugar and add some vanilla. I drizzled some vanilla glaze over the first batch since they tasted a bit bland.
I was pleased with the recipe although I coubled the amounts- I found when I made this as a doubled recipe I needed to make changes-- I changed the baking powder from 1 tbsp/1 tsp to only 1 tbsp I also added more milk-- from 2/3 cup to 1 1/3 cups - There is still a flavor of baking powder in the finished muffin - I am going to try adding a tsp of lemon juice to the mixture for my next time- Makes 20 muffins when doubled. also didn't quite use 2 cups of berries - still came out with enough berries---Hope anyone that doubles this recipe finds this helpful
These muffins were ok. I used 1 c. frozen huckleberries and sprinkled a few chocolate chips on as well. They tasted great! However, they stuck to the liners and totally fell apart when eating. Next time I would just use a greased muffin tin.
I cook for a living and made these for a client...this simple recipe was great, and not cloyingly sweet like supermarket and donut shop muffins. You must not mix these too much. Just until it comes together. I added a cup of blueberries just because I decided to just get rid of all the berries so there wouldn't be any left over. And horror up horrors, I get to my client's house and he was out of white sugar without telling me! So I used brown sugar and sprinkled a teeny bit of brown sugar on top before I baked them. They came out light, fluffy, and perfect for breakfast or with coffee. In this sugar happy society, I was happy to find an old fashioned recipe that isn't disgustingly sweet. And remember, DO NOT MIX TOO MUCH! Just barely mix! That is THE most important step!
There was something missing with the flavor of these. They were sweet, but other than that quite bland. I did like the texture of them though. The key there is really in the mixing.
I don't enjoy baking, but this was easy and I had fresh blueberries we picked on vacation. These were good. I did use 1 cup plus a handful of berries and because I had no paper cups I just sprayed my pan. The recipe made 12 regular sized muffins and an additional 12 mini's. I would add lemon zest next time for some zing and because my berries were a little tart (1st pick of the MA season) possibly a tad more sugar or coat the berries with a little sugar. Thanks for the recipe.
YUM!!! this was fast and easy. They also did not stick to the paper muffin cup when you serve them warm.
Very bland. They didn't get big and fluffy while baking...stayed like little lead muffins. I sprinkled extra sugar on top to help and still came out without flavor, other than the blueberries. Also had to bake them an extra 10 minutes or so because they wouldn't brown. Will not make them again.
This recipe is very simple and quick! However, I substituted half whole wheat flour and half white flour, added a 1/2 tsp. extra of baking powder, doubled the blueberries and used organic sugar instead of the granulated white sugar (adding a little extra for a little sweeter muffin).
good recipe but I also added 1c berries. should've increased the sugar or added lemon zest...SOMEthing. They were good but didn't have much pizazz. Also used butter instead of oil. Very quick!! I put them in my mini muffin pan and they are cute!
these muffins were just ok. they had a very mild flavor, even when i added some vanilla and extra blueberrys! maybe next time i will try replacing some brown sugar for the white sugar. i might expiriment with this recipe a little more. i think it could be better.
These muffins were very quick to prepare, rose beautifully and looked great, but tasted very bland.
i really liked this one. i found it made 9 big muffins and i did not use tins. i add basil and nutmeg to my blueberry muffins and it rocks.
I decreased the oil to 1/4 cup and added 2-3 T ground flax and 1/3 c applesauce. I also added more blueberries. These weren't too bad. A little bland, but not overly sweet, which works well for me.
I took other reviewers' advice and increased the sugar to 1 cup, and the blueberries to 1 cup, and added 1 tsp vanilla.. I also coated the blueberries with 1/2 tsp cinnamon. I waited until after the flour, sugar, and baking soda was mixed in, then added the blueberries. I coated the tops with sugar. It still felt like the muffins were missing something, so I think next time I might add another 1/2 tsp cinnamon in with the flour.
I agree with other people, needs more sugar and more berries, but a good basic recipe. I used self-raising flour because I didn't have baking powder and it worked well.
I used bread flour because I didn't have all-purpose on hand. I also used buttermilk instead of regular milk. I didn't measure the berries, so I think I might have doubled the amount. Kept everyhting else the same. These were great.
I thought that these muffins were wonderful! I did add 1/4 cup more sugar to the ones I made though. I will make these often. Thanks for the recipe. Next time I will try it with strawberries, YUM!
I baked these for 30 min and they were still under-cooked. Then when they cooled they were hard and thick, not cake-like at all. I am not the best baker, so it may have been operator error, but even so I will not use this recipe again.
I am only giving this recipe 3stars because I had to tweak it so much. I added a big spoonful of sour cream to add moisture. I added some brown sugar and a tablespoon of maple syrup. I tripled the amount of blueberries. The muffins came out great!! The kids love them.
These were good, although I don't know what seemed to be missing, but something didn't taste right. I have made these many many times, with chocolate chips in with them to. Great recipe and thank you for sharing
Very easy to make (I used this recipe to bake with my toddler for the first time and it was perfect & simple for his first baking experience) and uses only ingredients you are likely to have at home (no need for an extra trip to the store, assuming you have blueberries of course). But, like many reviewers said, the muffins were not sweet enough. I'll add more sugar next time, and probably a bit more blueberries. With those additions, it should be great - the consistency and overall appearance were wonderful.
I read the reviews before making this recipe & added salt, vanilla, doubled the sugar & blueberries. I also used buttermilk & increased the oil by 1/4 of a cup. With these adjust the muffins came out perfect. Remember not over mix then fold the blueberries in.
I liked how easy these were to make BUT half of my crowd thought they were dense & dry. I thought they were OK.
These were delicious. However I think it needs a cup of sugar and a cup of blueberries to be just right.
Great recipe! I added more sugar as one of the reviews suggested and it was oh so good but you could really taste the sugar. Next time I will follow the recipe. So easy and so tasty, my kids loved them
As hungry as we were this morning, no one liked these muffins. They were definitely too bland. We will definitely not make them again.
These were VERY good the kids loved them! I live in Maine so i had fresh blueberry's wich i think made them the BEST! Will definatly keep this recipe!!! Thanks!
Definately one of the better recipes. I have tried at least 3 now before this one and this one is the best. It didn't need any more sugar, i found it sweet enough, and I had added a 1/2 cup of mashed banana to the recipe for a twist on the flavor. I also added about 1/4 cup more blueberries, even a few more than that would still work. I think I will keep this recipe.
I made them exactly as the recipe says. They are bland, tough, and not sweet at all.
Awesome! I've made these three times so far. First time, I went ahead and did the 1 cup sugar and 1 cup blueberries like several others suggested. They were good but that was a lot of blueberries in a single muffin. They didn't last through the evening so they were still well liked. So the second time I made them as the recipe states, 1/2 cup sugar and 1/2 blueberries. These didn't make it through the evening either. Only one complaint, from my daughter, not enough blueberries. Go figure. This third time I did a rough estimate of 3/4 cup of sugar and 3/4 cup of blueberries. That seems to be just the right amount for us. Next time, mini muffins! And I want to try substituting chocolate chips for the blueberries as one person suggested.
super simple only thing I changed was the amount of berries...made it 1 cup. Just like chocolate chip cookies the recipe called for less than the amount of fruit. Wonderful!!!
I used this recipe many times and I loved it. But I wanted to try something new with it. If you have a cake pop maker you should use this recipe to make blueberry muffin cake pops. They are amazing.
I have made this recipe as is about six times before experimenting. To make it a 5-star recipe, I highly recommend doubling the blueberries to 1 cup and using melted butter instead of vegetable oil. Greatly improved the flavor and texture for us.
I really liked these muffins, as did my parents. Some other people who tried them said they were good but not sweet enough. I think they're just used to store bought muffins that taste like cupcakes. I've also substituted the blueberries with chocolate chips, cranberries, and raisins and they wee still good. With the blueberries I add about a tablespoon of lemon zest and they're even better.
they're ok. i did over a cup of blueberries and a little less than a cup of sugar. they're just okay, and really weird looking
I just made these muffins this evening and found them to be very bland. They were nothing like what I would expect a blueberry muffin to taste like. The muffins seemed more like cake-like, but again very bland. Will not make again.
i added a teaspoon of vanilla and a little cinnamon also. the muffins were soft and moist. great recipe!
From reviews, doubled the sugar to 1 C. My 5 year old and her friend (8) made this recipe for the county fair 4H auction and won the Clover Kids' Grand Champion with this recipe. My son & his friend made this recipe with mini chocolate chips. It was a nice basic recipe and a nice recipe to introduce kids to baking.
Texture was light and fluffy, which was what I was looking for. After reading all the reviews that said it was bland, I used 1/2 c wheat flour, 1 cup fresh blueberries, 1 extra tbsp white sugar, a few pinches of brown sugar, 1tsp vanilla, a few squirts of lemon juice, all in hopes of avoiding some bland muffins. They were still a little bland, and then I realized, there was NO SALT in this recipe, next time I'll add 1/2 tsp salt. I also added an extra tbsp white flour to correct for altitude, and they turned out well.
I really like this recipe. I have a family member who is diabetic so I substituted 1 cup of Splenda for the sugar (I added 1/2 cup to make it sweeter instead of the required 1/2 cup)...these turned out PERFECT!!! I also used large muffin tins (made 7 large muffins), but with substituting splenda the calorie count is still pretty low :-)
These did not turn out well at all despite attempts to improve. I added vanilla extract, a bit more sugar, more blueberries- they still tanked.
I added more blueberries and sprinkled sugar on the tops of the muffins. It tasted good but they stuck to the paper. Next time I would spray the pan with non-stick spray. My 1 year old ate them too.
these muffins were delish!!! the only thing i had a problem with was the shape... it stayed the same and when i checked on them they didnt look done. but all of the family liked them! =~>
I increased the sugar to ~2/3, added a splash of vanilla extract, and eyeballed the blueberries. They were quite delicious - moist and tasty. A little more cake-like than I was going for, but still good. For half of the batch, I added in white chocolate chips. Very good. I will probably be keeping the white chocolate chips. Next time, I plan on adding a brown sugar/flour/butter crumble topping.
I subsituted the oil for applesauce and they turned out horrible. I'm not sure if it was the subsitution but they had no taste and didn't cook well.
I used a cup of blueberries and semi sweet chocolate chips. Instead of white sugar I used brown and increased to a full cup. Also added a 2 tsp of vanilla extract. So far so good.
I really love this recipe. I've used it a couple of times now, and it works great. Everyone loves my muffins. The only thing I changed was the amount of sugar. I put in a litte more, but I guess that's personal taste!
Pretty good! I used a mashed banana instead of the oil, increased the blueberries to 1 cup and baked it in a casserole pan and cut it in squares. Not the best blueberry bread/muffin I ever had, but enjoyable taste and very easy to whip together.
If it did not come out right, you didn't do it right. Don't blame the recipe. I have made HUNDREDS of muffins before and I always use 1 cup of buttermilk, a little bit more sugar, tad bit more blueberries, and butter instead of oil. Makes the batter yummy without even baking it. With the mixing; I mix until the batter is smooth and creamy. I don't think little mixing makes that much of a difference. Either way, this recipe has just the right measurements.
While they taste good, mine turned out dry and very crumbly. Not sure why, perhaps the temperature was too high. Either way, I suggest adding more blueberries than the recipe calls for, makes them even better! Also, the recipe made 17 muffins for me, so keep that in mind.
I made these muffins exactly as the recipe said to and while they came out looking great, they tasted blah! The taste was bland, boring and no flavor whatsoever!
it was ok moist but not sweet enough even when I added 1 cup of sugar and 1 cup of blueberries but consistency wise was ok
These were very good, however needed a little more sugar. Next time I will add more. My 4 kids loved them though!
Good recipe. I double the amount of blueberries and add a little more sugar if I am in the mood for something sweeter although I prefer a less sweet muffin. The trick is to not over mix, as stated AND to not over-bake... right at 20 min. take them out, even if the tops look a little light in color... they will be nice and fluffy! Great easy recipe!
These were so-so. They came out really white (not golden) but fully cooked. They were not too sweet - very subtle. Definitely a quick & easy recipe.
These muffins are horrible when the recipe is followed. Obviously the people who rated this recipe four or five star did not make it as is. You should rate the recipe as is not what you decided to do to it to make it better.
This was good but not great, we thought it could use a little more sugar and a little vanilla. I'll try it again with both.
These muffins were not very good it wasn't what I was looking for and the tasted blan and more like corn muffin
While they are good, they aren't great. They haven't got much flavour too them and I felt I need more than 1/2 cups of blueberries.
added 1/2 cup of natural yogurt, vanilla extract and doubled berries, turned out beautiful BUT didn't over cook them. Family just devoured them.
I too found these not as sweet as I thought they would be, however I did enjoy them! I might add a tad more sugar and definitely more blueberries!!
I made this in a mini muffin pan and baked for 15 minutes. They tasted good, but seemed a little rubbery to me.
