- Most Helpful
- Highest Rating
Made exactly according to recipe... batter was delish! :D Oh yeah and the muffins are the best I've ever made... and I've made a lot of 'em! Thank you for sharing this awesome recipe... wouldn't change a thing!
these are just soooo delicious! they rose high, look lovely, taste great! and the yeild and cooking time is right on! this is a keeper and i'd like to try it with cranberries, nuts, etc. i will definitely be making these often
Very yummy! I substituted the butter with apple sauce and canola oil and the sugar with aguave syrup and it turned out great!
Great blueberry muffins. With so many choices out there. These are my favorite! I made a little crumb topping (flour, brown sugar and cut in butte) and they were amazing. This will be my go to recipe for blueberry muffins. Thank you.
I substituted 1/2 of the flour with whole wheat flour and substituted plain greek yogurt for the sour cream and they were still the best blueberry muffins I've made. (and I've tried a lot of recipes).
This is the best blueberry muffin I have ever had. I have tried many recipes, but they were never really any better than the Krusteaz mix, so not worth the extra effort to me.They were cake like, but the berries didn't sink to the bottom. The tender texture and excellent flavor were divine. THe batter was very thick and they didn't rise too much, so I will fill my muffin pans all the way to the tip top next time. I got 24 with a little batter left over- which was quickly eaten! My new "go to" recipe- good-bye Krusteaz!
I adapted this recipe to make them gluten free (GF). I replaced the flour with the same amount of Bette Hagman's 4 flour mix (http://www.csaceliacs.org/recipes/FlourFormulas.php) and added 1 and 1/4 tsp. Xanthan Gum. They turned out very moist and were not crumbly. Even my non GF husband had 4 for breakfast and asked me if I was sure they were GF.
These muffins are so delicious. I saw the episode on the Food Network where Ina made these and she made up the batter the night before, covered in a bowl with cling wrap, and then baked them off the next morning. That is how I do it, so that I have a warm breakfast with a side of fruit for my family and with a lot less work and clean up in the morning!! If you don't fill the muffin cups all of the way to the top, then it makes closer to 20 or 22 muffins, rather than 16.
At first I ate one of these right out of the oven and wasn't crazy over them, but I ate one when completely cooled and I think these are one of the best blueberry muffins, I have had. I shared them with people at work and baked a batch for the 4th of July and everyone liked these. It's a keeper. Ina Garten has some really great recipes. I've tried a few already.
I love Ina and I love these muffins too! Great breakfast when your looking for something different and good!