To Die For Blueberry Muffins

These are delicious. The batter is extremely thick and a pleasure to work with. I made these and "The best of the best blueberry muffins" on the same day and almost identical in flavour. However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops. Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe. For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour. Also, for a really professional looking muffin sprinkle some coarse sugar crystals on top of your muffins rather than the crumb mixture (I actually like doing a batch of each). This will give your muffin a sparkling finish.

I have a blueberry muffin recipe which produces a perfectly fat muffin, with great flavor throughout, that I always use. But since this recipe has so many reviews, and because of its title, I decided to try it. Unfortunately, the flavor of this muffin depends on the sugary topping, not the muffin itself. I cut way back on the butter for the topping, and it still was too much ... the butter part of the streusel topping fell into the muffin itself, creating greasy sink holes, and continued on into the muffin itself, leaving even more grease on the paper muffin cup. If I had followed the directions and filled the muffin cups to the top, it would have been even worse than it was ... the muffins didn't rise very high (were quite flat, in fact) and the tops spread out onto the muffin pan, so they had to be carved out. Then there was the unappetizing color ... which I know can be a problem when baking with blueberries, but it doesn't happen with my other blueberry muffin recipe ... or cakes, either, for that matter. The taste itself wasn't bad ... but again, the taste is really all about the sugary topping, not a fresh-tasting blueberry muffin, which is as it should be. I've made streusel toppings for baked goods for years, and I'm not sure why this happened with this recipe, as the butter was incorporated into the other ingredients as small crumbs, not big lumps. I'd give this a half-star, if I could.

This is the prefect staple muffin recipe. You can alter it, depending on what you've got on hand. Here's a few I've done recently: Apple spice: Omit: blueberries, Add: 1/2-1 tsp. cinnamon and 1/2 tsp. nutmeg to dry ingredients. Fold in 1 cup (about 2) peeled and shredded apples. Cranberry: Omit: blueberries, Add: Fold in: 1 cup chopped cranberries, 2/3 cup chopped walnuts, and 1-2 Tbs. orange zest. Cherry: Omit blueberries, Add: 3/4 cup dried cherries, soaked in boiling water for 5 minutes and drained, and 1/4 tsp. almond extract. Ruhbarb: Omit: blueberries, add 1 cup chopped ruhbarb, 1/2 c. chopped pecans. Add chopped toasted pecans to the topping, if you'd like. Another hint try this with cylon cinnamon (regular is cassia)... very tasty. Anyway, I've thrown away most other muffin recipes... If you want any kind of fruit muffin, this IS the recipe!!

YUMMY!! I doubled the topping and replaced the milk with buttermilk. This is a wonderful alteration..I promise. Also added a splash of vanilla extract. Try adding a handful of Hershey's Cinnamon Chips to the crumb topping instead of the ground cinnamon...it's delicious!!

The name of these muffins are fitting. These are impressive looking. Looks and tastes like they are professionally made. I also increased the amount of blueberried. Since I used frozen, I added just enough for each batch that I was putting into the oven so the color didn't run into the white batter. Excellent muffins.

Wow, these were fantastic!! Three cheers for Colleen! I used an oversized muffin tin and it made five beautiful muffins. I used a mini food processor for the crumb mixture, and it was very fast. I agree with cutting the crumb mixture in half. I made another batch and replaced the blueberries with 1 cup of mini chocolate chips (for the kids) and used the other half of the crumb mixture. What a treat!!

Frozen blueberries will work just fine, as well as any frozen fruit if you may choose to try. In order for this to work, however, you must toss the frozen fruit in flour just to give it a light coating, before folding into the batter. This will prevent the juices from bleeding into the batter durng baking.

A keeper!

This recipe is named appropriatey!! These are far better than any I have ever made or bought. I took advice from previous reviews and cut the topping amount in half. I also doubled the blueberries. I had enough batter for 12 normal size muffings and I used paper liners for easy removal. I have a small catering business and this will be my blueberry muffing recipe from now on!!!

The muffin/crumb ratio was perfect when I doubled the muffins and kept the crumb the same. I also added 1 tsp of vanilla, and 1 tsp cinnamon per batch to the muffins and they were even better! After 10 months of making these I also add a pack of instant apple cinnamon oatmeal to the topping and its fabulous! ****Update**** I made 5 double batches this week while my parents are visiting and I just cant keep them in the house, I make 22 before bed and wake up to 6-8 missing, the longest they took to eat was 24 in 2 1/2 days and out of all the bathes I was only able to snag 1. My family is very picky and light eaters so the way they shovel these down is quite a feat. I will make this for MANY MANY years to come.

I have tried many, probably over 20, blueberry muffin recipes, and this is the best. I used to work in a bakery, and have been looking for a recipe that matched those wonderful blueberry muffins that we made from scratch. This is almost perfect! Modifications: I like the batter a little looser, so I either add another tablespoon or two of milk, or I zest a lemon and add the juices to the batter. If I have sour cream in the fridge, I will sometimes add a heaping tablespoon, too. I also think baked goods in general need vanilla, so I always add a teaspoon. Don't use too much crumb topping (I halve what the recipe calls for), or they won't rise all the way. This is a solid base recipe, and so simple that I make it at least once a week. You can also easily double the recipe and keep it in the fridge for several days in a tupperware container and just scoop out enough for two or three every morning. Keep the crumb topping in a separate container, and they come out just as good as if you just mixed them up! No need to let the batter come to room temp either, they just may need a few more minutes in the over.

I think this is a recipe with a lot of potential, but it needs some work to be "to die for." I wanted a truly bakery-style muffin: huge, fluffy, and moist. I started with those enormous muffin tins that hold 7 ounces per muffin. I also scaled the recipe to 12 servings. That made 5 muffins! I replaced half the oil with unsweetened applesauce and the texture was incredible! I'll probably try replacing all of the oil next time. The taste could use some work. It's okay, but pretty bland. I would definitely recommend adding some vanilla extract, lemon extract or peel, or baking spices as other reviewers suggested. I also made only a third of the crumb topping (with brown sugar) and still had some left over after coating 5 muffins. The tins were perhaps 3/4 full and the muffins rose to almost double the height. If you're using the huge tins, be sure to lower the heat a bit and let them cook about 10 minutes longer. Finally, I would recommend increasing the amount of blueberries. All in all, I think that if you follow these modifications you really will have a truly bakery-style, TO DIE FOR muffin.

Delicious! Very good recipe, but use with a few directions: 1. use only half of the streusel or none at all 2. use a little bit less oil 3. all ingredients should be at room temperature 4. fold the ingredients rather than overbeating 5. cover blueberries in flour, this will prevent them from sinking End result: to die for blueberry muffins!!

I gave these muffins 4 stars, mostly because of the topping, which melted all over the pan. I wish I would have read the earlier reviews right before I had made them, but I didn't. The reviews suggested using half the topping on the muffins instead of all of it, to prevent the melted mess! Also, I thought the muffins would be much better without the topping because I really liked the muffin part. It had a nice texture to it. I think it would improve the taste by adding vanilla, which I will do the next time I make these! These were soo much better than my own recipe!! 4/23/07- I made these again and found that if you just use a mixture of cinnamon and sugar on top before baking, it turns out alot better and less messy! YUM_O! I also lowered my oven temperature to 375 and baked for 20 minutes and that worked out great!

I made an eggless/dairy-free version of this recipe. Instead of milk, I used almond milk and instead of egg I used 1 1/2 tsp of Ener-G Egg Replacer and 1/4 cup of apple sauce. I used Chef Joy's recommended crumb topping instead of the one in the original recipe. These turned out amazing and all the non-vegans couldn't tell the difference!

Great muffins! I substitued half whole wheat flour for the white flour and it was not even noticeable. I also used another reviewers (Chef Joy) suggestion for the crumb topping and it was perfect. It was 2 T softened butter, 1/4 t cinnamon, 2/3 c sugar (I used white), and 1/4 c flour. Just keep pressing and stirring with a fork until you get fine crumbs. The topping is the best part of this recipe.

Might as well add to the list of awesome reviews for this recipe, because these muffins were really, really good. I was brought up thinking blueberry muffins should taste like the Jiffy box brand. How wrong I was! I was relcutant to make these muffins, because I'm not much of a baker, but they came out so divine, I still can't believe it. My whole family raved about them, and afterwards there were maybe one or two left out of the twelve I made. They made HUGE muffins, and the streusel topping was the kicker. If the batter looks really thick, don't become alarmed (like I did). The muffins still come out aces.

This was a really great recipe. I didn't have any oil in the house the day I made them, so I creamed an equal amount of butter into the sugar then just mixed as normal. They were wonderfully moist and quick. Thanks for the recipe.

It's taken me a few tries to get it just right, but the persistence in these muffins was WELL worth it. I have never seen my husband smile that big over a muffin. I use whole-wheat flour and half brown/half white sugar for the muffins. I also use applesauce instead of oil for health benefits, plus it turns out a bit more moist!! I have usually used Craisins instead of blueberries (because fresh berries are NOT cheap in the winter!) but today at our discount fruit stand they had raspberries... WOW!!!!! :) We are thrilled with this recipe, and they turn out "pretty as a picture." The only problem I still run into is getting that topping "just right"... but it's still yummy!! Update: I went to my parent's house this weekend and made these muffins with regular flour and oil (as opposed to applesauce)and I can tell you from that that you should definitely use whole wheat flour for the flour and applesauce for the oil - they are SO much better that way! Just goes to prove that healthier doesn't always mean tasteless! Also, we have decided that a combination of fresh raspberries and blueberries are the best combination in these muffins! Happy experimenting!

Never got a chance to taste them. I filled the cups to the top as the submitter suggested and I've spent the last half hour cleaning my oven and scraping the HUGE mess out of my muffin pans. Do NOT fill these to the top..no where near would be my suggestion. I carried a gallon of blueberries home from Georgia to Wisconsin on a plane for THIS? VERY dissapointing, a huge waste of time a expensive blueberries.

Very mediocre and certainly not to die for. The muffin itself is very bland. I am a very experienced cook and tried this recipe twice, both times produced the same mediocre muffin. My family said that they would rather have a mix then eat these again.

Exceptionally good. I use buttermilk instead of regular milk. I don't mix the berries into batter to avoid discoloration. I spoon a little batter into cups, drop in 4-6 berries, add more batter and poke blueberries into top of muffin. They come out picture perfect. Sometimes I zest a little lemon peel into batter for a fresh flavor. Or add orange zest and use orange juice for part of the milk and then glaze warm muffins with a glaze made of powdered sugar and orange juice (about a cup or so sugar to a tablespoon of juice maybe). Spoon over muffins while fairly hot. It should be thinner than frosting so it drizzles over muffins, but not watery. Leaves an extra layer of flavor on the finished muffin. Delicious!!

Made these as mini muffins for portion control and to suit smaller children who could not/should not eat a giant muffin. I doubled the recipe using ingredients exactly as written, yielding 40 mini muffins. I filled each cup almost to the top (approximately 1 heaping spoonful per mini muffin cup) and topped each with 1 tsp. of crumb topping. I had lots of extra crumb topping left over, so will not double that portion of the recipe next time. I used a dark, non-stick mini muffin pan and baked for 15-18 minutes at 400 degrees. The muffins turned out beautifully, with nice rounded tops and golden brown edges. Texture was perfect, with just the right balance between sweet muffin and tangy blueberries. These got rave reviews from everyone who tried them!

These were fabulous--even with my healthier changes! I used whole wheat flour, half splenda and half white sugar, egg substitute, and apple sauce in place of the oil. I added 1/2 cup more blueberries and used half brown and half white sugars in the crumble on top. These are amazing--we can't keep ourselves away!! Thanks for the great recipe!!

Very good muffins!!! I used frozen mixed berries, half sugar/half Equal in the recipe and no topping (diabetic), and I threw in about a teaspoon of pumpkin pie spice (I can't live without that stuff!). They still turned out great even with the changes. I would also suggest mixing the dry ingredients first, then coating the berries in that mixture. Make a well in the center, then add the wet ingredients. Moist and flavorful!

Very good. Much better than regular blueberry muffins. Will try on my family

Taste was very good, and they are not dry at all. I double and triple checked that I measured out ingredients without error, yet somehow I could barely stir the batter because it was so thick. I had to add a lot of extra milk and (I was out of oil) added some melted butter. They turned out perfectly...but it was frustrating, I'm not sure if this is a common issue with this recipe or not...? Also, I did not write down how much extra milk/butter I added, so it may be hard to make this again. Frustrating!

Yummy and easy. I always wondered how bakeries get that awesome crumb topping and now i know. My husband loved it too. Only problem i saw was that the crumb recipe made WAY more than was needed for the 8 muffins. Next time ill make about a quarter of the crumb recipe

Where did I go wrong? I followed the recipe exactly and my muffins tasted horrible. They didn't cook all the way through so I kept putting them back in the oven. The tops were very brown but there was a middle line of runniness. The crumb topping was more of a spread. My husband wouldn't even try them because he was afraid of their looks. I tasted them and they needed more sugar or something! Sorry, I won't be trying this recipe again.

Neither my husband or I cared for this recipe at all. I frankly am surprised that it has such rave reviews. My blueberry muffin search has definitely NOT ended here. I made the recipe as written, save I used brown sugar in streusel topping instead of white. Against my better judgment, I filled muffin tins to top as recipe says and they overflowed. The topping melted all over the place, creating a hard crust that broke off the muffin top and made a huge mess—-next time I will use white sugar and will only fill cups 3/4 full. They sure did look pretty coming out of the oven, though with the caramely-brown domed tops! They did not fall or sink as others have complained, but despite my extremely thorough greasing, the muffins were so soft they were very difficult to get out of the muffin tins in one piece and the topping crumbled everywhere. Neither husband nor I think the topping fits with the bread—--tasty, of course, but too sweet and crispy for the bland bread beneath, and way too much topping for only 8 muffins. The texture of the muffin itself was far too crumbly and light. They became dry, fell apart very easily and I thought the flavor was exceedingly mild and not very sweet.

WOW! That's what I hear, and POOF they're gone. Just amazing taste, and VERY easy to make. I have made these over 50 times, and they come out perfect every time. Hints: Use twice the amount of blueberries (2 cups), trust me :) I always pick my own blueberries and use them fresh, then I freeze the rest, dry. When it's time to use the frozen ones, I thaw them by using running cool water then I fold them in with the batter. Since I use twice a lot of blueberries, it takes a little longer to cook, but usually about 25 minutes Thanks Colleen

Very good. I'll make these again and again. The secret is not to over mix the muffin mixture, but to fold ingredients until just combined and all lumpy. I also find that using frozen berries helps them keep their shape while folding and cooking. Thanks for the recipe.

I did not like these at all, even when they just came out of the oven! The batter, I found to be to dry, but then again that could just be me!

I've been dying to try out this recipe for ages and when i finally got my hands on some decent berries, I jumped at the opportunity! The only good thing i have to say about the muffins is that they do have a nice, light texture. Taste-wise however, they're nothing fabulous, even verging on plain. Point to note: DO NOT FILL THE CUPS TO THE BRIM! all my muffins overflowed and burnt the bottom of the oven and the strusel, as yummy as it was, made the whole affair oiler than it was to begin with. After chipping the glued-together muffin tops apart, I didn't have any problems with removing them from the pan by virtue of the fact that each of them was literally sitting in a pool of oil/butter. (p.s. it appears that muffin cases is a must if you want to get whole muffins out of the tin!) My recommandation? Give this recipe a try at least once if you're really curious (like me) but move on in search of a better one ASAP.

Awesome blueberry muffins !!!! I also substituted with rasberries and was asked several times for the recipe. I am planning on trying cranberry-orange-walnut. Very quick and easy. Thank you !!

Excellent blueberry muffin recipe. I wrongly assumed that the recipe would make large deli-sized muffins, but I had to double the recipe just to make 6 large muffins.

good muffins, this is the recipe I was looking for, because they rise the expected height, they taste heavenly, are not very fat and heavy, come out large...thanks!

these are fantastic muffins!!!!!!!!!!!

I LOVE THIS RECIPE!! I have a habit of changing every recipe I get my hands on, for this one I used bananas instead of the blueberries. And I made muffin loaves instead of muffins. Turned out fabulous!!! I will try the "real" recipe next time.

These were good but I think I prefer blueberry muffins without the streusel topping. I really like foods with streusel, but in this case it competed too much with the blueberries. I love soft blueberry muffins and this topping made them crunchier than I like. Still, my husband really liked them so I rated them four stars.

These are incredible!!! They are a great muffin, I will be making them often.

Recently made these and they were a huge hit! Loved the topping and how much berry you got in each muffin. I'll be making these again for sure!

These were absolutely disgusting. and I followed the recipe exactly.

It's impossible to go wrong with this recipe. I make these fresh in the morning so my wife can take them to her office and she always ends up calling me 10 minutes after she walks in the door to tell me they were devoured before she could take off her coat. The only bit of advice that I could add here has been mentioned in other reviews. Use buttermilk instead of milk; If you don't have that, use whole milk instead of 2% or less. If you don't have that, go buy buttermilk. :-) Also worth adding here, I've made this recipe with chocolate chunks/chips, I've made them with banana and chopped nuts, I've used cranberries, I've even used Craisens and Cherry Craisens. It ALL works...the sky's the limit.

These were so easy! The only things I did differently from the recipe is no steusel topping and I used frozen blueberries instead of fresh. I just didn't feel like making the topping and all I had were frozen blueberries. They were absolutely perfect!! I only did a single batch because some of the bad reviews scared me. I'll be whipping up another batch when I'm done enjoying my muffin! My hubby will be a hit at work tomorrow!

This was amazing!!!! Moist Sweet And just plain yummy!!!! Definately a Keeper!

I'm not sure I say they are "to die for" but they are pretty good. They are very cakey, not exactly what I like. BUT, they are like the typical blueberry muffin you'd get at a store. The sugar was perfect as I don't like muffins to be too sweet, but most people would probably want more sugar. I increased the recipe by 1/2 and used 2 cups of blueberries (which I coated in flour). This was enough to make 12 HUGE muffins. Next time I'll make 18 smaller muffins. I found the topping to be too sweet and not too crumbly and WAY too much of it. Next time I'll use a mix of wheat flour and oats for the topping. I'll also use wheat flour in the muffin mix. My 3 and 5 1/2 year olds loved it. They added M&M's to the topping...an interesting idea that I'll probably continue. After reading some reviews about how hard it is to get them out of the pan I sprayed the whole pan AND used muffin liners. After cooking (on 375 for about 40 minutes) I let them cool in the pan for about 15 minutes. They were easy enough to get out with the use of a knife. Overall a decent recipe that I will make again.

These were fantastic! I will never bother making any other blueberry muffin recipe. Hands down...the BEST!!! Someone mentioned earlier that their blueberries sank. To avoid this, just toss them in a little bit of flour before adding them to the batter. That'll prevent them from sinking.

DELICIOUS, with a wonderful tender crumb. I did make a few changes, though. I used 2 cups of blueberries and I also used a combination of half milk and half plain yogurt, added 1/2 tsp of baking soda, used butter instead of the oil, and added an extra egg yolk. These were the best blueberry muffins I have ever eaten anywhere. I used to swear by a tried and true recipe, but I'll be using this one with my changes from now on. They really are the BEST!!!

These really are delicious and couldn't have been easier to make. It's the topping that really puts them over the top. Thanks!

The name's no joke. Turned out excellent. Made six full-size muffins. The topping made waaaay too much so I'd recommend cutting it by half or a third. It took almost exactly 23 minutes for the batch too bake thoroughly.

A big hit at the office!

I followed this recipe to the letter and they failed dismally. I have made hundreds of muffins and this is the first recipe I had to throw out!! I agree with the others that say even a mix is better than this.

ok..i just got them out of the oven.the taste is great and they're all fluffy. but following the direction to fill the cups to the top left me with my muffin tops on the bottom of the oven. next time i will fill the tins to 3/4. The reason i am giving it 5 stars is that the muffins come out perfect according to recipe.I followed advices and made 6 jumbo muffins, but 8 tins would have kept my tops in place,instead burning on my oven floor.Also the crumb was precise if you like the sweet sweet crumb...and I do!!! The fruit quantity is right.I put a little more as advised my some,cause i like fruit a lot but 1 full cup is enough. Next time i will make precisely following the recipe and make 8 muffins.

These muffins are the best blueberry muffins I've ever tasted. They were a hit at home, as well as the office. The cinnamon crumble topping is what makes these muffins "to die for." I like a few more berries in my muffins, so I doubled the amount. They were great.

Okay, I've made this recipe three times. The first time, I made it exactly the way it's listed here minus the crumb topping (I wanted to cut down on the calories). The second time I substituted sugar with Splenda and the third time I used Splenda again but substituted the oil with applesauce and the milk with buttermilk. I was just experimenting; here is my opinion: 1) the original recipe is good but not what I expected due to all of the 5-star reviews. I feel like it is missing something (besides the crumb topping)but I can't pinpoint it. 2) The batch I made with the Splenda was just as good, I didn't notice much of a taste difference than the original recipe. 3) The batch I made with the Splenda and applesauce and buttermilk was...well, spongy. They werent horrible, but they weren't as good as the first two batches. They really need the oil. Although they were moist, the texture just didn't feel right. I think I will keep looking for more Blueberry Muffin recipes to try but until I find one that I am satisfied with I will keep this one on hand. Of course, I will be making the orignal recipe and not one of my experimental ones.

These are the best blueberry muffins I have tried .. very moist and delicious. My husband loved the crumb topping for which I used 1/4c brown and 1/4c white sugar. I also used 1 1/2 cups blueberries.

These muffins were a disappointment. They turned out very dry and were hard on the bottoms and outside. Not sure if it was the oven temperature or if I might have done something wrong.

Tried these twice to see if I made them wrong. I am just not a fan of the taste.

These are great muffins! Next time I will not fill them all the way to the top, as they overflowed in my oven. Also making them that big made them harder to get out. They tasted great and this is definately my new favorite muffin recipe.

I bake a lot, and have been looking for a good muffin recipe, this is the best one I have ever tried!! I made 3 batches over the weekend they are all gone. Kids and hubby loved them. I made some with blueberries and some with rasberries both were a hit. My kids were split on the topping one like it with one without. I also added the rind of 1 lemon which tasted wonderful. Great recipe I recommend it. Thanks Colleen

You can't beat these muffins. The batter will look pretty dry and sticky but don't add any more milk. They're always perfect. I sometimes add a teaspoon of lemon or orange zest and a tespoon of vanilla, but they are really really good as written.

I came across this exact recipe about 5 years ago!! It is the ONLY blueberry recipe that I make now! The only two things I have changed is I add 2 teaspoons of vanilla in the measuring cup with the eggs and oil and milk. And the second is, before I fold in the blueberries I shake them in a baggie with approx. a tablespoon of flour in it. By flour coating the blueberries before adding them to the mixture stops the blueberries from 'staining' the rest of the batter. Not really neccessary but it just makes the finished muffin look better.

I've been making these muffins for years now, since they first debut on All Recipes. They are, by far, the best. BUT, you need to double the amount of blueberries! I'm not really a big fan of muffins because they're usually dry. Not these! And actually two or three days pass and they're still moist.

These muffins are unbelievable! The batter was thicker than I expected, but the muffins turned out moist and delicious. The crumb topping completes it perfectly. I made the 8 jumbo muffins and had to cook them for 40 minutes--but that could have just been my oven.

This is a great recipe. I am sure if I made it the way it was written it would still be great. All I changed was I added about a half tsp almond extract and omitted the crumb topping. Once they were baked and cooled I made a glaze with 1/2 Tablespoon butter, 2/3 cup powdered sugar and 1/2 teaspoon almond extract adding enough milk to make a glazing consistency. I then drizzled it over the top of the muffins. I am a big fan of almond/blueberry mix!

Middles sunk, struesel burned. Won't waste the time or effort in the future.

These are good, but the tops were a little too sweet for me.

Love this muffin recipe! I doubled the amount of blueberries - turned out really good!

This is a great muffin! If it wasn't getting dark, I would go pick more blueberries and make more!

O.k., o.k., o.k., so these really are to "die for!" I made this recipe exactly as is and they turned out wonderfully light and moist! Almost cupcake like, which makes this recipe a winner for me! I will make these again. A keeper!

ABSOLUTELY THE BEST BLUEBERRY MUFFINS YOU WILL EVER HAVE! THE STREUSEL TOPPING REALLY DOES MAKE IT TO DIE FOR!

These muffins had no flavor. My husband & I were very disappointed. I will stick to the recipe for blueberry cream muffins from now on.

These are terrible muffins. the texture was average, but what really got me was the flavor. They tasted bland, floury and sad. Really unappetizing. I regret making a double batch, because of the ingredients i wasted. Changes Made: No topping (used large grain sugar, little extra milk, added cinnamon and nutmeg to the batter, and used mixed berries. Im really stumped how this has so many great reviews. Maybe i did something wrong- but i tried to follow to the T.

This was great! I was a bit worried at first because the batter seemed thicker than other muffin recipes, but it turned out perfect. I used frozen blackberries and blueberries instead and it was moist and delicious. Now I use it for all types of muffins: banana and chocolate chip, cranberry...you can add anything you want!

Very good flavor, but you could decrease the topping amounts by half and still have enough. Most of the topping just fell off when picked up. Throw in some finely chopped walnuts as well as a few extra bluberries to the muffin mix, and be sure to spray the top of the muffin pan with PAM so there is no sticking to the pan at all.

This is a wonderful recipe The muffins were moist and melted in your mouth. I liked the consistency of them. I added the juice of half a lemon to the recipe I doubled the recipe so I could fill the cups up to make the muffins larger. The crumb topping was just right and added a little sweetness to the muffins. I will make these from now on. Everyone loved them and has asked me for the recipe. .

I wanted these muffins to work out so bad you have no idea. I followed the recipe to the tee and I ended up with muffins with craters in the middle. There's no saving them, I guess I'll scopp them out and eat them with some cream or something. A total waste of blueberries, I really wanted muffins. Won't be using this recipe again - sad!!!

Great recipe! I omitted the blueberries, filled the muffin cups 1/3 full and dropped in 1 tsp. cherry pie filling (any flavour would work). I topped off the muffins with the rest of the batter. I then pureed some pie filling, drizzled this on top and finished them off with the crumb topping. Delicious!

I made mini muffins, and I think I filled the batter to high in each cup, because with it came time to put the toppings on, I made mini-mountains. Make sure you lave at least a 1/2 an inch inside each cup. Also, added and extra hand ful of blueberries, but next time I think I might even double what the recipe calls for. Before putting the blueberries in I rinsed them then put them in a rubber maid with a table spoon of floor and a tea spoon of sugar and shook that enough so that each blueberry was covered. That made sure the blueberries didn't sink to the bottom, so I didn't have a problem with that. Great recipe!!! Thanks!

Delicious muffins! I made them regular size because I don't have a jumbo pan, and I used frozen blueberries and they turned out great. I also ommitted the streusel topping due to time constraints, but I will probably try it another time. They were great even without the topping, and the blueberries stayed evenly distributed inside the muffins.

this recipe was great, moist and the crumb topping was great on top.

I don't know if I'm missing something here, but I didn't even get a batter out of this. I got a cookie dough consistency when I made the batter. How can this recipe be four and a half star rating? I didn't even bother to try to bake it. Some one should actually experiment with these before they're posted.

Loved these! Made two batches - 1 exactly as listed, and one in which I added vanilla , a little cinnamon and pecans to the batter. We preferred them that way. Oh, I substituted apple sauce for the oil. All in all they're really good. To prevent sticking, as soon as they came out of oven, ran knife between muffin tin and the foil muffin liners. Voila! No sticking!

OMG, these muffins are the best! The name fits them perfectly! I have never had any luck with crumb toppings, but these turned out perfectly. I didn't change anything, and I did use fresh blueberries. These will definately become a regular in our house! Thank you sooooo much for sharing!

THANK YOU!!!!!!!!I love these muffins. For all of you help conscious folks, I replaced apple sauce with the veg oil and they came out just fine. I also added vanilla and cinnamon to the batter itself. For the topping I replaced white sugar with brown sugar and cut the recipe in half. I almost always replace and cooking oil with applesauce and it always works with everything!!! sprinkle to with crystalized sugar. Its divine!!!

It was not what I expected. I tried it with frozen blueberries and it turned the batter blue. It was too sweet, and they got to dark before the inside was done. I will have to adjust this recipe before I make it again.

These taste exactly like bakery muffins! Thank you very very much! Definite keeper for all my muffins! Thank you~

OK, I'm baffled. I don't know why others who have tried these muffins don't love them. I followed the directions exactly (although I did put the wet ingredients in a bowl and wisk them first along with 1/2 tsp of vanilla before adding to the dry ingredients) and they turned out to be some of the best muffins I've had. The topping made enough for two batches so....guess what...two batches it is and the neighbors are pretty happy! Thanks for the recipe...it's a keeper!

I dont know if I did something wrong but these tasted ok..just did not come out of the pan and I greased it really well. They stuck the topping stuck and the muffin stuck..all i was left with was muffin mess...no matter the kids are all ready eating. dont think i will make agian

Neither myself or my husband liked these at all. Gave them to brother and girlfriend...they didn't like them either.

I made this recipe exactly as written and I had two problems. First of all WAY to much topping. I couldn't even use it all. Second, the muffin tops stuck to the pan because the blueberries bubbled out a little. I will say these tasted good but the topping measurements are off and the instructions should have you spray non-stick spray on top of the pan. Otherwise when you take them out of the pan they stick and all the topping breaks off.

This blueberry muffin recipe is the best I have ever made. They come out perfectly every time. I have made with and without the tsp of vanilla as suggested by other reviewers and they taste great either way. I also have added rasberries in addition to the blueberries and I think this makes them even better. Kind of a sweet/sour mix. Try it!

WOW! What a hit! These are to die for! This is by far the best blueberry muffin recipe I've ever come across and is permanently added to my collection of recipes! Wonderful! My kids were crazy for them! Thank you for sharing this recipe.

This recipe was the ultimate blueberry recipe i have ever tried!!! IT was so moist and HUGE when they were done in the oven. I added vanilla and cooked it longer and turned down the heat more. So it turned out so good. I make these muffins at least once a week. I always double the recipe and it completely fills one muffin tray (12 muffins). So thanks for the recipe and it is permanently added to my special recipe books of best ever recipes!!!!!!!!!

These were awesome! I made a batch this morning. The first one I tried was so good, I had to have a second! They are even better than my Nana's, sorry Nana! The texture was nice and light. Instead of greasing the muffin pan, I used butter flavored cooking spray. Had no problems getting the muffins out. One trick I learned from my Nana is to lightly flour the blueberries in a seperate bowl, then fold them into the batter. This prevents the berries from sinking to the bottom. I did omit the streusel topping and I thought they were still great! Thanks Colleen for sharing this great recipe!

This is an excellent receipe using fresh or frozen wild blue berries. I also added a teaspoon of vanilla for more flavor. I found that it was an excellent dessert served with whip topping or cream.

These muffins are awesome! They are the only ones I make anymore, and are great with fresh blueberries. I sent these to a tournament with some atheletes from school and they fought over who got them, they begged for more!

These were very good. They were soft and fluffy. I plan on making them again.