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This is the best muffin recipe I have ever made. I agree with the other poster that said these would be good even without the topping. I made a couple of changes, nothing major though. Swapped the regular milk for buttermilk, added a tsp. of vanilla and used frozen blueberries (I heated and drained them before adding to mixture). Baked at 375 instead of 400, felt that was too hot for my oven. Awesome! I can't wait to try them again.
Really nice and easy... I normally don't bake much but I had a lot of blueberries local (and definately not from Chile). The only thing I would like to master is the crumb topping, mine turned out as smaller crumb than I had wanted. The recipe is easy and the results are wonderful, I had a strong cup of black coffee with the muffins and sat back and smiled. Thank you for the recipe. The yield, for me, was 11 muffins.
The topping on these muffins really make them scrumptious though someone with less of a sweet tooth will appreciate them "plain," as the pure blueberry flavor comes through! I almost left the topping off to save calories but am glad I didn't. Using a standard 12 count muffin pan, I was able to get 23 muffins out of a double batch. Also, I forgot to double the topping and felt as though I still had enough for all of the muffins in my large batch.
My husband ranks these as the best blueberry muffins ever. Used half a special brown sugar and half reg sugar in the topping, 2% milk, and melted coconut oil instead of veggie oil (I was out) but other than that followed it exactly and it was easy and super delicious!!!
Wow, these were great !!! My muffin pan is large, so I got six huge muffins. Loved the topping. Definately a keeper !!! Thank you, KC
I wanted a blueberry muffin recipe with a crumb or streusal topping and decided to give this one a try. I followed the recipe exactly (using skim milk). They turned out perfect! The muffins are nice and moist, and we love the crumb topping! Have made these twice already to use up fresh blueberries. I am so glad I tried this recipe - these are now our favorite blueberry muffins!
Nice. I used a 12 muffin pan and baked for about 18-20 minutes. I used 1 c. white flour and 1/2 c. whole wheat flour with good results. I also used brown sugar instead of white in the crumb topping and skipped the cinnamon (not a fan). Very satisfying without being too sweet.
These were so good. I made them just a directed and gave them to my family for breakfast. I took a few that was left over and froze them. They freeze really well. Thanks, Stacy
trully the best bluberry muffins i have ever tasted. i am usually a very controlle eater but i could not get enough of these! there are so many bb muffin recipes but the crumb topping combination of these are amazing! i will definately save this recipe, thanks!