These muffins are beautiful; eat them while they're warm, and they'll melt in your mouth. This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen.
I make these often. I also sub 1/2 teaspoon of baking soda in place of 1/2 teaspoon of the baking powder, then add a squeeze of lemon when mixing. Light and puffy muffins are the result. I love that these are not overly sugary. I omit the sugar topping and let the berries add the natural sweetness alone. I also omit the dusting of the berries in flour when using fresh (I would do this step if using frozen).
My blueberries were sweet but muffins needed to be sweeter. They were light in texture and had that melt in your mouth feel warm out of the oven. They did rise but fell a little. Still good.
I used our home grown blueberries. The berries were small and tart so I used 1cup of sugar. The muffins were moist and delicious.
Excellent! I used garbanzo bean flour and almond milk instead. You do notice the difference at all! Also added pumpkin pie spice because I did not have nutmeg. I followed previous suggestions to add baking soda and lemon juice. It made 20 med muffins. Very light and fluffy and loved the spices added!
I received rave reviews on these muffins when I took them to work. Several notes: I added 1/2 cup of dried berries as well as the frozen. My dough yielded 24 muffins, not 14. I baked them at least 20 minutes, not 15. Finally, I found they were much more flavorful the next day.
I followed this recipe exactly as written and did not have a problem with the batter not rising. As stated in the recipe, it makes 14 muffins so you do have to keep piling the batter into the muffin tins. I thought for sure it was going to spill over, but it didn't. I gave the recipe three stars as this site says means "good, solid recipe." That's what it is. We enjoyed the muffins just out of the oven, but my husband wished they had been a little sweeter. Of course, the recipe did come from Cooking Light so what can we expect!! :) As this was my first attempt at making blueberry muffins from scratch, I was pleased with how they turned out....just a little bummed that after all that work, my husband's comment was, "They're good. Not as sweet as the boxed muffins though." *sigh* That's a lot of work for a comment like that!! I will go ahead and make this recipe again soon as I bought enough ingredients to make it twice, but I may try a different recipe the next time.
Great muffin - didn't have cream cheese so subbed 3/4 c. light sour cream and 3/4 c. milk and increased all spices (could double next time and be even better!) Per other reviews I subbed 2-1/2 tsp. baking powder and 1/2 tsp. baking soda for,the 1 T. Baking powder. Make again for sure!
These are excellent. I may have to replace the blueberry muffin recipe I've used since childhood! I used EggBeaters, low-fat cream cheese, and low-fat buttermilk.....just experimenting. I did use the baking soda/baking powder/lemon juice substitute suggested in previous comment. These raised very nicely, looked great and were delicious.
I followed the suggestions made by the previous reviewers re: baking soda, baking powder and lemon juice and the muffins turned out light, fluffy and very good. Next time I think i will use a bit more spices (cloves, cinnamon and nutmeg) than called for ~ I think it will add additional flavor. I used fresh blueberries since I had them on hand and they worked out well. I froze a majority of the batch so I'm anxious to see how well they freeze. Will make these again. Good, simple, enjoyable.
As per other reviewers suggestion :Substitution for 1 T. Baking Power: 2 1/2 t Baking power and 1/2 t baking soda. Squeeze of lemon juice. Good, and freeze well.
My family absolutely loved these homemade blueberry muffins. After reading the reviews, I made a few changes before baking. To address the rising issue, I replaced 1/2 tsp of baking powder with baking soda. I then added a squeeze of lemon juice to the milk to provide some acid in the recipe to activate the baking soda. My muffins turned out light, fluffy, and super moist! I was very careful not to over mix the flour with the wet ingredients. I used huge, fresh blueberries and the batter was able to suspend them nicely without sinking to the bottom. I personally don't care for cloves, so I left them out and added a little less cinnamon and nutmeg. Although it doesn't make the recipe lighter, I also added a streusel topping to the muffins for crunch. These were beautiful, tasty, fluffy, and moist!
These were great muffins. I made them in a jumbo muffin pan (recipe makes 6). I cut the spices back a little and baked them a little longer. Every one loved them.
I have made this twice, and enjoyed the results both times. I like the blend of spices and the muffins are very tasty and moist. I too have to cook a little longer than 15 min. to get the tops to brown and they do not rise much. Says it makes 14, but more like 12. Be sure to fill up the cup!
AMAZING. I made these with some leftover blueberries I had after making a pie. They were so yummy, they were gone in about 5 minutes after taking them to my woman's group. Everyone absolutely loved them. They have a very nice texture and flavor. I don't care what anyone else says on this review. These are phenomenal!!! :)
