Pretty dang good! They were a Mother's Day hit! I substituted half of the oil with a small amount of melted butter (more flavor!) and added some vanilla and cinnamon. I also put in white chocolate chips for added sweetness. For the crumb topping I suggest using BROWN sugar and add in OATMEAL! Fantastic!
This is a fantastic recipe for blueberry muffins. I've used it countless times and everyone who tasted them were impressed. I just have a few pointers: 1. doubling the recipe is a great idea if you want to make 16-20 muffins. 2. stay away from using wheat flour if you're low on white - it's not worth throwing away the flavor 3. frozen blueberries work just as great as fresh ones, they just take a bit longer depending on your oven. 4. don't EVER use margarine for your crumb topping!!! i made this mistake and came out with a messy cap. take care to use butter. again, this is a great recipe if you want to bring a tasty snack or dessert to a social event. it's sure to be a favorite among your friends and family once you introduce it to them!
I'm sorry for being one of very few dissenting opinions, however, I did not like these very much. Followed the directions carefully and with no substitutions. They are too salty, and metallic taste from too much baking powder overpowers the end result. Next time I will follow tried and true recipe which calls for less salt and BP, and also requires sifting of dry ingredients and whipping egg whites to stiff peaks before folding into batter. The streussel was an unessessary afterthought that could as easily been left off for all the good it did and the extra work I had to trouble myself with. Overall, these are just "ok". My mom's blueberry muffins (adapted from her old Bero book) are so much better, in both taste and texture.
These DO require a cupcake liner. I did not use the liners and my muffins almost burned. Also, DO NOT fill the muffin tin up to the rim with batter and then add the crumb topping. It will overflow and burn on your cupcake pan. These DO NOT require 20 to 25 minutes at 400....if you cook them for that long they will burn(of course I did use a regular cupcake tin and not the kind for giant muffins...should have thought ahead of time that this might change the bake time, but no mention of it in the recipe, therefore, I didin't think it was a problem.) And, as far as flavor goes, I've eaten a thousand muffins that were more delicious than these. Maybe I'm just picky, but the texture was too stiff and the flavor only came from the crumb topping. The muffin itself was tasteless. I'll not be making these again. Sorry, recipe creator. It's not the worst muffin I've had, just not even close to "To Die For".
Excellent! Took the advice from other reviewers and added a tsp. of vanilla to my batter. I also added a couple of dollops of sour cream along with the milk. Good suggestion to double the wonderful crumb topping!
Replaced oil with applesauce and sugar (in batter only) with Stevia and otherwise followed instructions/ingredients (though I did have to add extra milk to get the batter to a workable consistency). I got 10 regular sized muffins from the batter. The topping is SO fantastic... makes these really special. The muffins themselves are gorgeous, delightfully moist and tender and just have a perfect consistency and flavor. I LOVE this recipe!
I don't even LIKE blueberries and I had to make this after seeing all the reviews! I followed the instructions exactly but replaced milk with buttermilk and they are the best I have ever tasted! I used cupcake liners, sprayed the muffin pan with pam so it won't stick when it bakes over and filled the batter to just under the rim and added the toppings. It came out JUST PERFECT! Use FRESH berries! TIP! For those of you who keep complaining about the sink holes...it is because the butter is not mixed enough so it melts in chunks. Make sure to use cold butter when making the topping. This should help distribute the toppings and prevent the sink holes from happening.
What a mess. The struesel topping sunk to the bottom of the muffins leaving big holes. I had to scoop them out of the muffin pan with a spoon and serve them in a bowl because they completely fell apart. I looked and it appears that this same thing has happened to others, so I know it wasn't me. If I made these again, I would leave off the heavy topping and just sprinkle with a little sugar.
I made these muffins for Fathers'Day brunch and they were a definite hit! They are better than any blueberry muffin that I have ever had from a bakery! Thanks for the recipie.
These were very good muffins. I am a professional baker and am trying new recipes for my shop. I recalculated this recipe for 12 muffins. Use two eggs and add about another 1/4 cup of milk. Use jumbo muffin pans for six jumbo muffins. Coat the blueberries with a little flour so they don't sink to the bottom. Great!
Very Good! I doubled the recipe to make 12 HUGE muffins! Make sure to spray entire pan with Pam including the top. Let them sit about 5 minutes before removing because the tops were coming off when I tried sooner than that. I will use half the topping next time, even with doubling this recipe there was a lot left over. Nice thick batter and my blueberries didn't sink. I've read some reviews that they were hard and or chewy, don't over mix the batter or this will happen with any blueberry muffin recipe. I also beat my egg with a fork before I put it in the measuring cup, makes for less mixing of the batter to ensure fluffy muffins.
Learn from my mistake (I took the advice of some other reviewers). The 1st time you make these muffins do not substitute ingredients. Do everything exactly as written. I thought they would turn out to be the best muffins I'd ever had by substituting buttermilk, brown sugar (in the topping) and doubling the blueberries. First of all, you need to make jumbo muffins (not twelve regular size like I did). The buttermilk was fine but doubling the blueberries was not a smart idea and here's why... When using fresh blueberries it makes your batter (during cooking) "juicy" which will cause your muffins to be limp in the end. The brown sugar in the topping turned out to be too heavy for the regular size muffins I was making and the tops of the muffins caved (the extra blueberries didn't help). I'll have to wait until I try them again (using the original recipe) before I can actually give them a final rating. For now I have to say that the overall taste was not great and should have been even with the substitutions, very bland (like a pancake), and that's why I gave them the rating I did at this time.
Wonderful, used buttermilk second time and put fust a little bit of rum in the topping, drank the rest and had a lot more fun making it the second time.
These were good....I don't know that I would call them "to die for" muffins. I added extra blueberries - I don't think they would've had enough blueberries w/out adding extra.
These are a staple! They are delicious. I use frozen blueberries and lightly dust them with flour. I do not thaw the blueberries, though. Also, I use whole wheat flour and sucanat instead of the white flour and white sugar. They are still wonderful!
These muffins really are delicious. I should have known better, however, than to fill the muffin cups to the top as the recipe suggested. BIG mistake. It was difficult to remove the muffins from the pan and I had to spend 15 minutes cleaning the mess out of the bottom of my oven. Lesson learned. I will definitely make these again, however I won't make the mistake of overfilling the cups. The streusel topping makes the muffins so don't leave it out. I substituted brown sugar for the white. I didn't use it all, however, so next time I will only make about 1/2 the topping. Also the muffins came out slightly crated in the center. I'm wondering if it was because I used brown sugar, which is much heavier and moister than white sugar.
These are the best muffins I have ever had!! I followed the advice of others and added the 1 tsp of vanilla, though!! The topping is BETTER than from a bakery and I don't think that it made too much - so make the whole amount!! The batter was thicker than I imagined it would be, but that didn't matter - they were scrumptious! I will make these regularly!!!!
Just made a batch of these this morning...after reading the reviews I was going to add 1/2 tsp of vanilla..then I noticed I had a beautiful lemon sitting in my fruit bowl and used half of that instead..juice and peel. I also used frozen blueberries and 12 cupcake liners filled 2/3 full. For the crumb topping I recommend COLD butter right out of the fridge and cut into the topping with a pastery knife....I used ALL the crumb topping and baked at 400 for 20 minutes.....My family loves this recipe Colleen...Thank You!!
This is my favorite blueberry muffin recipe! They're addicting! I use frozen berries and they turn out fine.
We're coming up on 5,000 reviews for this recipe, which should say something in itself... that said, I have a few thoughts to share. 1) I made the recipe just as it instructs and these are amazing muffins! 2) Yes, the batter is thick. Leave it that way. Don't add extra milk, etc. 3) Yes, there is a ton of crumb topping! If you like crumb topping, use all of it. Pile it on each muffin equally like a pyramid. I placed mine evenly over each muffin before cooking and had left over crumb mixture. It did make for a good crumb topping, but if I used more, these would have been ever better (hard to imagine!). 4) I doubled the recipe and came out with a dozen regular sized muffins and a dozen minis. I used a non-stick cooking spray over the whole pan (inside the muffin circles and on top of the pan too), then I filled the batter to the top of the pan. Its then that you'd pile on the crumb topping! As the muffins rise in the oven, the crumb topping will spread out. These muffins have a great rise and wonderful round top of them. 5) Bonus tip from my amazing and wonderful husband: after the muffins come out of the oven, make a little slice on top and fill with a pad of butter. Yes, these are simply to die for!
Fabulous Muffins! I followed the recipe exactly except I used frozen blueberries and they were great. I've also made these muffins with chocolate chips. I have even made the muffin mix the night before, put it in the muffin tin in the refrigerator overnight and baked the muffins the next morning. They were still great. Great taste, easy recipe!
Look no further for a blueberry muffin recipe. This is the best tasting muffin I have ever tasted! It's moist and super easy to make! I only have 1% milk on hand so I mixed half of it with half & half to get it creamier. I kept the struesel the same (used brown sugar) and doubled the batter. I brought them to a get together and they were all gobbled up within minutes -- some people ate 3 or 4 muffins! Unless you have great nonstick pans, I would recommend using paper liners because, if you make the muffins large, it will be impossible to slip in a knife to loosen them from the sides without breaking them.
These are soo yummy! I skipped the crumble one morning because I was in too much of a hurry so I just sprinkled a bit of sugar over each - and I like it much better - they get a sweet crunch that way! And for those that have trouble making fluffy light muffins...I used to have issues too, they were either like hockey pucks or had little clumps of unmixed dry ingredients...nasty to say the least! Now i whisk it all together and make sure its fully mixed, fill the muffin tin and THEN turn on the oven. Those few minutes of sitting and resting relaxes the glutin in the batter and they come out so big and lovely and light!
these are definetly bakery style
Loved the taste and fullness of these muffins! For milk, I used whole milk and added lemon juice (homemade buttermilk). I also replaced some of the flour with wheat flour. Because I have an 18-month-old, I baked these as mini-muffins for 15-18 minutes at 375. They came out golden with nicely rounded tops. YUM!
These turned out really good. One word of advice: Never fill muffin tins to the top...they will spill and make a huge mess in your oven. I will make again (much better than the cheating boxed version). Thanks for the post.
These blueberry muffins are da bomb! Easy recipe, very moist, perfect balance of sweetness (not sure why people are saying it's not sweet enough). I did adjust the struesel to less flour & brown sugar (thank you other bakers for this tip) and completely left out the cinnamon--just didn't want that flavor with my blueberries. I made sour milk with lemon, added lemon zest as well as a small amount of lemon extract. I would recommend lowering the oven temp to 375 if your berries are frozen. I pulled berries out of the freezer that I had picked the night before, they were huge and I was slightly concerned they were too big for the jumbo muffin tins (I always line, I never waste my time with spray it's a hassle to get berry muffins out of a tin!) but this muffin turned out perfectly DELICIOUS all the way around. Thank you Colleen for sharing with us--my husband is in muffin heaven :) Second time around: I just made these muffins with raspberries I froze 2 days ago. I added orange zest and orange extract, they turned out superb! Freshly frozen berries are easier to fold into this thick batter and do not streak the batter by breaking down. Enjoy!
These were great ! Very tender, very crumbaly, but also very tasty. Especially good was the crumb topping, I would even make a little more next time. They are hard to remove from the pan however, If you loosen them after 5 min. of cooling they will come out easier.
These were just "ok" for us. Too much like a cornbread texture. I made 2 batches - 1 as written and 1 with healthier substitutions. Both were good but not the texture we were looking for.
I made these for dinner, & followed the recipe ingredients exactly. The only advice I would give is do NOT fill the muffin cups to the top as it advises. I did this and they went over the edges too far. I should have known with the baking powder that they would do that, but wanted to stick with the recipe the first time. I baked them until a toothpick came out clean, pretty close to the prescribed time at 400 degrees, and had no burn at all. They were perfectly browned, looked beautiful! Well, I confess, I did put more blueberries in than what was called for, but does that count? lol. Had 4 adults for dinner, and every one of them commented on how good they were. Next time, I'll fill the cups just 3/4 full, and they should be perfect. note: I thought that the crumble was going to be like a topping on top of the muffins, but it sinks into the muffin and just creates a slightly crisp top. A pleasant surprise there, as I don't like a "crumble topping" on muffins. Oh, I did cut in the diced butter with a pastry cutter rather than just mix with a fork and put the chunky butter/suger mixture on top. I didn't want pools of butter on the muffins, and this worked great. I doubt that it made a difference in taste, so whatever you feel like doing will work. A good recipe - will keep this one! Thanks!
Although the consistency and crumble topping was nice, I found these muffins to not be sweet enough at all. I would bite into one and think "oh yeah this is going to be good", but as I continued chewing and swallowing, it was missing that sweetness you expect from muffins. The only sweet part was the topping, which was fantastic, but not something you got with every bite. I ended up throwing away nine out of the twelve I made and will not follow this recipe again :(
I made my first batch of these muffins while they were pretty good, I definitly would not die for them, I just didn't find anything special about them even with the crumb topping. I have a wonderful recipe its called melt in your mouth blueberry muffins, they are very good. I like to try new recipes and i'm glad i tried this one, but it wasn't anything special.
I made these, but put them in an 8x8 pan. I also used frozen blueberries and it was wonderful. I'm using it again for brunch tomorrow. (as bread, not muffins) Bake at 400, but takes slightly longer than 25 minutes. Add 1/2 tsp cinnamon to batter as well.
This has been in my recipe box forever, finally got around to making them. They are PERFECTION. Word of advice: let them cool a little before eating or you'll be needing a fork.
Great! I will add some vanilla next time. I doubled the blueberries and my husband said they were better than any he has tasted. Thanks Colleen!
The name definitely fits - my husband said they were gourmet bakery quality. The only change I made was the oven temp. 400 seemed way too high for my oven. I baked at 350 until nicely browned around the sides but not brown on the top. They were perfect and not too done or dry. The topping was yummy - use all of it!!
Excellent muffin I have even changed sugar to splenda and white flour to whole wheat flour and it is still excellent
Yummy Muffins! The topping was to die for! The only changes I made was to add vanilla to the batter and use frozen blueberries and for the topping used brown sugar.
I made this recipe yesterday, 2 batches of it. There's nothing left now! One thing though: I did not double the amounts for the topping, only used one batch of it and it was just perfect!
Very good. What a wonderful way to use fresh blueberries. Will definitely make these again!
Wow. What a fantastic recipe! I could not stop eating these muffins. If you're looking for a blueberry muffin recipe, this is the one!
Great! I cut the blueberries in half because my DH doesn't like them so big. He said "these are better than the bakeries"
Excellent! These have become a family favourite, and they are so easy to prepare. I use buttermilk instead of regular milk when I have it, and leave off the topping, as I think the muffins are sweet and delicious enough on their own. Tossing the berries with a bit of flour before adding them to the batter prevents the blue colour from spreading. Thanks for a great recipe!
These were delicious! I took the advice of other reviewers and added 1/2 tsp. vanilla just cuz I love it so much. I also used brown sugar instead of regular for the topping. Also, I would probably 1/2 the topping mixture next time, as I had a lot left over that I just had to throw out. It ended up making 8 regular-sized muffins and I baked them for 18 minutes, as a reviewer suggested. SOOOOOO good and I will definitely be making these again!
I made these for Valentine's Day morning. I used a heart shaped muffin tin. The only substitution I made was I used 1/2 cup white sugar and 1/4 cup brown sugar, as I was low on white sugar. They were amazing.
Very moist, just follow the recipe if is your fist time trying a new recipe then change it if you need to! if you want to change a game; you need to know how to play the game! I've seen this a lot that people change the recipes then give reviews that it didn't work or did not meet the standards! baking in not like cooking at all!! changing 1oz og something might change the whole look, flavor and texture of the final product. so try it first then change!
Made these incredible muffins 3 times already, here's a few things I learned: (1) If you overmix they'll come out flat and dense. This seems like the most delicate step, as just a little too much mixing can ruin the texture. You want them just barely folded together, with some lumps still remaining. If you don't know how to fold (like I didn't), there's some good videos on YouTube demonstrating it. (2) Don't lower the oven temperature! I tried it at 350 they came out flat. A high oven temperature causes the outside of the muffin to set quickly, and gives the inside more time to rise as it cooks. That's how you get that puffy muffin top look. (3) As another reviewer mentioned, a half-recipe of the streusel mix can be enough for two batches of these muffins. Soft butter mixes best for the streusel. I refrigerate my butter, but chopping it up and microwaving it on the lowest power setting for a minute softened it up pretty good.
Not that this recipe needs another rave review, but these really are the best blueberry muffins I have ever made or eaten - and that's including the wonderful muffins I used to get from my local coffeeshop. Yep - they're THAT good. Fresh blueberries are definitely best, but I have made this with frozen as well. I also add in a couple of teaspoons of vanilla and although some say it doesn't make a difference, it definitely adds something in my opinion. I also double the muffin recipe and use a brown sugar/cinnamon/flour/butter topping from the banana crumb muffin recipe on this site - one recipe covers a double recipe of these muffins.
I've searched years for a great tasting, versatile muffin recipe and this is it!!! I've made this several times, with and without the topping, and it always turns out great. I did not change the recipe in any way, other than using a regular muffin tin, but I have changed tried strawberries and even chocolate chips with great success. I know someone commented that frozen berries won't work but I'm able to make it with blueberries that we freeze every summer. I just run some water over them and put them in the mix with no problems. The best part of this recipe is it makes a great "mix". I make several jars of the dry ingredients, so when I want muffins all I have to do is add the wet ingredients which takes about 3 minutes. I love the way I can put all the wet in one measuring cup and it's simple to remember the proportions so I don't have to find the recipe when I want a quick batch. These muffins also freeze and reheat well. Thanks for sharing!!
The first time making these I made them as directed, but forgot the topping! They received rave reviews regardless of the missing topping. After having made these a good number of times, I have made two ingredient alterations - I use 1 cup flour and 1/2 cup of ground oatmeal instead of 1 1/2 cups flour. Then I use 1/3 cup white sugar and 1/4 cup brown sugar instead 3/4 cup white sugar. As for the blueberries, I have used fresh and frozen blueberries - with the frozen I dust them in flour first, so they don't all sink to the bottom during baking. For the topping, they are requested more without it than with it or with just coarse sugar sprinkled on top. Lastly, when requested with cinnamon, I just add 1 tsp of it to the dry ingredients. This recipe made as is or with the alterations is a definite keeper, and you will always be asked to make more!
I doubled the recipe and made 6 HUGE Texas sized muffins (baked for 25 minutes in my convection oven at 350F. The tops were beautifully crowned and looked like something you'd get from a gourmet bakery. I halved the streusel topping and added some quick cooking oates until the mixture was crumbly before sprinkling on top of the muffin batter. Oh, I did toss the fresh blueberries in a bit of flour before adding to the batter - great tip! Thanks for a terrific recipe!
Yes, these muffins are great. Perhaps they could use a little extra sugar, though. I doubled the batter recipe and used 12 ounces of fresh blueberries (not quite 2 cups) and found that to be more than sufficient. In a standard sized (12-muffin) tin they took about 30 minutes to cook thoroughly. I will make this again when blueberries are in season so they don't cost so darn much.
I've never liked homemade blueberry muffins until now!! These are awesome. I've made them maybe 100 times and just realized I've never rated them. I do mix the blueberries in with the flour which keeps them from sinking. I also add 1t vanilla and use brown sugar for the topping. Pecans or walnuts are also wonderful in the topping. I've also made these a little healthier by using all whole wheat flour, cutting the sugar in half, replacing the oil with applesauce, using fat free milk and just topping with 1t cinnamon sugar which is also really good.
I love this recipe. I have made it so many times, and I have never had an issue. I have substituted the blueberries for blackberries, raspberries, chocolate chips, whatever I have. Every Christmas, I make baskets of these muffins and give them away as gifts. These muffins look so perfect people can't believe they're not from a bakery. Thank you so much for this recipe. (Note: to people who are complaining of sogginess: use real butter, not margarine for the topping for some reason it does matter. Another tip, freeze your berries before you mix them in, mix them in last and gently and they will not cause your muffins to become purple)
These are the BEST muffins! I don't know how anyone can rate them otherwise, the only change I did to the recipe was to add 1 tsp of vanilla and an extra splash of milk since the batter was so thick. A lot of people complained about the recipe because their blueberries went to the bottom of the muffin---that's not the recipes fault, it is because you are over beating your batter. You need to just mix it enough to blend, do NOT overmix or that will cause the blueberries to sink. Coating them with some of the dry batter before putting them in helps as well. Thanks for an excellent recipe, Colleen!
This is the 2nd blueberry muffin recipe I tried in my baking lifetime. They were EXCELLENT!! The other recipe I tried was pulled from The Professional Chef and those came out too dry/tough. These muffins are a tiny bit on the sweet side, moist and very easy to make. I did not use the sugar topping (It would have been a cupcake with anymore sugar added!) but I did add a tbsp of lemon zest along with a 1/2 tsp of lemon extract. I also made some alterations to time and temp; 375F for 18 minutes and I DID NOT fill the cups to the top. I didn't give this recipe 5 stars only because it ended up yielding 9 standard size muffins instead of a full dozen (i don't know how it would make 8 jumbo ones!). Key to avoiding tough muffins; do not over mix! Watch Alton Brown's episode on the muffin method! Great recipe...this one is going into my box!
This muffins were great...I used frozen blueberries and instead of regular white sugar I used splenda. They were still delicious and very sweet. Make them in a heart shaped muffin pan.
I have NEVER had a better blueberry muffin! Finally, after trying so many times, this is definatly the best! The sweetness is JUST right. I always add a splash of vanilla just for a little more flavor. Delicious!!
These muffins came out delicious!! Everyone loved them! I followed the exact recipes; they came out fluffy with a crispy top.
I have made this recipe several times and they turn out AMAZING every time. I always use TWICE the amount of blueberries (sometimes I add other berries), and halve the amount of topping. This recipe makes a dozen (overflowing) regular sized muffins - they're like big blueberry muffins from a bakery, only better! Best when fresh, but still delicious days later! GREAT RECIPE!!
Yum. This was a real treat, did not change a thing with the recipe. Saving this one for sure!
Doesn't get any better than this. My Son loves these muffins. Don't overmix your batter. Don't overbake. They come out just perfect!
I've made this recipe many, many times and it always comes out perfect for me. Tip - Hand mix, gently...just until the ingredients are moistened. If you mix it too much you will have a rubbery muffin. My only change is when it comes to the topping - use brown sugar instead of white. Great recipe! Thanks for sharing!
this miffin's texture is amazing. i followed the recipe to the letter, but did not have enough butter to make the topping, but htey were so delicious, nobody missed it. I had to use frozen berries, but the key with that is to toss them frozen in flour just enough to coat, and then fold them in the batter. They did not over wet the batter, and did not sink to the bottom. They were PERFECT! I have to double the batch next time, I have 6 kids and this made only 9 good sized regular muffins. GREAT RECIPE thanks!!
The mix turned out SO thick that I added a splash more milk, but still ended up with big, beautiful muffin tops. Great recipe!
The best. The muffin is moist... could eat a whole recipe myself ;) Topping is great way to top off a great recipe :)
I have used this recipe many times because everyone rates it A++++. Over time I have cut the sugar to 1/2 cup, increased the blueberries to 1 1/2 cups+, and cut the crumb topping by 1/2 and use raw sugar rather than brown sugar. I have also tried other fruits with the same modifications. I use a muffin tin for 6 large muffins and bake for 25 minutes. This is by far the easiest muffin recipe that turns out perfect every time.
OUTSTANDING! I followed this recipe plus added raspberries. I was extremely pleased at the outcome. I normally like to use brown sugar due the richness it adds, but enjoyed the first batch with the white sugar too. Five thumbs up.
These were great! I didn't have a regular sized muffin pan so I made mini-muffins and they turned out fine - just cooked them for a shorter amount of time, about 16 minutes. The only thing I might do differently next time is add a bit more sugar as the batter wasn't quite sweet enough for me but that could also be because I didn't add the topping. I also had no trouble getting them out of the pan - just use lots of Pam! I will definitely make these again!
Fantastic. Tried it without the topping. My recipe rendered 7 muffins and withing 30 minutes of pulling them out of the oven they were gone. My husband ate 3. I used frozen blueberries and had to cook them about 31 minutes. Beautiful overflowing tops. I'm going to make another batch tomorrow and I might try a little lemon zest, even though they really don't need it. Thanks for the recipe!
Thanks for the delicious recipe!! I made a few changes like applesauce instead of oil, honey instead of sugar, and 1/2 cup whole wheat flour. It turned out wonderful!! I also made 12 regular muffins instead of 6 large ones. I'll use this recipe again!
Great! I omitted the topping to save some calories and they were still delicious!
very good! I love blueberry muffins and these hit the spot....there really wasn't anything special about them though, so i think i will search some more for that perfect blueberry muffin.
I agree with a previous review, I've been waiting forever to try these! However, the muffins were not that great. They were extremely bland -- my kids didn't even finish one! Keep looking!
These were the best blueberry muffins I've ever made and they were very simple to make. I did add a tsp of vanilla as someone suggested and they came out beautifully! Since I didn't have any Pam I greased the muffin tins and floured them as well and they came out of the pan with no problem. I actually did not make the crumb topping because I didn't want the added calories, and they were still terrific. I used medium/large fresh blueberries which worked out well. Thanks for the recipe...it's a keeper!
Just finished eating 2 of these, they were excellent. Did add a dash of vanilla, substituted 1/2 cup of AP flour with whole wheat. Will cut back on topping next time there will be a next time.
Out of this world! I will never use another muffin recipe. I do make only about half the amount of crumb topping and I still have plenty.
Good, but a little too heavy/greasy. I added some lemon zest (about 1/4 of a lemon as that's all I had in the house) and think I'd add more in the future. I got 11 standard sized muffins out of the recipe. Thanks for the recipe!
So I still feel like a pretty novice cook, so when a recipe turns out PERFECTLY it just makes my day. I'm glad I didn't only listen to the negative reviews! I follwed the directions exactly, except for cutting the crumb topping in half, and even only had frozen berries to use which I thawed under hot water. I filled them to the top, put on the crumb topping, put them in the middle rack of my 400 degree oven, and after 20 minutes exactly, they were cooked evenly, with the nicest muffin tops ever, just barely kissing each other. And the flavor was so good and sweet. They are a more crumbly muffin, but we like them that way! The only other thing I would recommend is not trying to eat 2 at a time! :o)
This is one of the first recipes I discovered in AllRecipes several years ago. I have made them numerous times over the years, but only made the crumb topping for the first time yesterday. I must say, I prefer the crumb-free version, but I just heard my boyfriend say 'These muffins are even better this morning! What do you MEAN you don't like the crumb top?' :) For me, I really like the plain and simply sweet batter, which compliments the blueberries perfectly.
I followed the directions as it was written and they were WONDERFUL. We didn't plan on making these until the blueberries we bought from Costco were too tart. This was a great way to get rid of them without wasting them (at Costco everything is sold in LARGE portions). For those who like to add to this recipe - This is a great start off to taylor to your liking. We have made this several times and it's always consistent.
These muffins came out awesome. The only thing I would do different is not fill the cups all the way to the top. I don't know if its because I used very large fresh blueberries but the tops spread out on the top of the muffin pan and it was really difficult to get the muffins out without messing up the tops. That aside, these are the most moist yummy muffins I've ever run across. I'm adding this recipe to my permanent collection!
Everyone loves these muffins! I made tiny tweaks to the recipe based on others' suggestions. I use 1/3 cup buttermilk instead of milk, and substitute whole wheat flour and half white/half brown sugar for the filling. I also like to use 1 cup blueberries and 1/2 cup fresh raspberries for a nice mix of flavor (fresh or frozen & thawed). I also added 2 tsp grated lemon rind and 1 tsp vanilla extract. For the topping, I use 1/4 cup brown sugar, 3 tbs all purpose flour, 2 tbs butter and 3/4 tsp ground cinnamon. Mixing: I mix the dry ingredients together first, and then fold in the fruit to coat with flour to prevent them bleeding out and sinking. I then add the wet ingredients with the lemon zest and vanilla and only lightly fold to prevent over mixing. Baking: I used a regular 12 muffin tin on a baking tray. Only fill the muffin tins to 3/4 full with batter! ...even if there is extra batter! Just eat that separately ;)...and then add the crumble topping to fill the muffin tins. They will rise a lot so don't overfill them. In my oven, I bake for 18 minutes at 400 F on the middle shelf. Let the muffins cool for 5-10 minutes before removing from muffin tins. The cooking time should increase to 20-25 minutes if making larger but fewer muffins.
Just remembered I made these before and the topping was too crumbling. For topping I mixed 2/3c brown sugar, 1/4 c flour, 1/2 t cinnamon, 2 T butter. I crumbled topping but then mixed it into the batter (swirled). I also added 2 tsp of vanilla to batter. Very good!
I made mine with Gluten Free All purpose flower and grape seed oil. Cut back on the sugar to 1/2 cup raw and 1/4 cup raw. I was very impressed and best muffin recipe I have ever made.
Good muffins. I did not use the crumb topping, and I'm glad I didn't--they are quite sweet on their own. I doubled the recipe for a brunch and used some very tasty fresh blueberries--along with a few tweaks for flavor--and they were a hit.
The taste is great especially the topping. I filled the muffin tin to the top, but my muffin top was way to big. The muffins ending up overlapping each other. Next time I will fill the muffin cup 2/3rds. Also the topping recipe makes way too much topping even if you want tons of sugar on top. Definately cut this in half. I also added cinnamon to the muffin mix. I think I will try almond extract next time like other reviewers have suggested.
These were fantastic to kick up the health factor a little I used whole wheat flour instead and I used 1/4cup yougurt and 1/2cup honey instead of sugar in the batter Worked great !!!!
Very good. Muffin was moist, and not too sweet. I followed the recipe exactly, except that I added a little extra milk and a spoonful of sour cream because the batter was a bit thick for my likening. I also used 2 cups of blueberries. The topping could have been halved, I had way too much left over. Other than that... YUMMY!
My first attempt at making these muffins was for a retreat for about 70 people... I followed the recipe x 6. I panicked about halfway through the mixing process - realizing my largest mixing bowl would only accomodate a tripled batch at a time. But after all was said and done - they came out absolutely gorgeous!! Perfect muffin. The key is to not overmix. The batter is super-duper thick... and make sure you use truly fresh blueberries - they hold together much better than frozen. I give this recipe a double thumbs up x 6!
