11 Reviews
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terrilw on 4.8.2013
My daughter loves these for breakfast. I make 15 muffins and bake them for 25 minutes. They turn out perfectly.
esthera on 4.3.2012
The rating on these is a little deceiving, I think. It seems like a lot of people had some issues with them. Mine turned out fine as far as muffins go. The baking time is definitely too long though. I’ll probably be using a different recipe next time.
rebekahmay on 2.10.2012
delicious! i pinned this a few weeks ago and just made these fabulous muffins today. made them to take on a camping trip this weekend. it will be nice to have such a yummy homemade treat out in the woods! thanks!
rebeccady on 1.29.2012
even tho i forgot the eggs (early morning snafu?) they were still delicious – go figure! this will be my new go to blueberry muffing recipe.
scotsma on 1.25.2012
Made these a second time and they were perfect. I added a little extra flour and I made sure that I didn’t over mix when I added the flour and baking powder. None of them fell in the middle this time. Yum!
8 Comments
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scotsma on 1.25.2012
All of mine fell in the middle? Any suggestions?
jenndk on 12.28.2011
I just wanted to say again(since I already gave a good review) how much I love this recipe. I have made these muffins many times now and have had several people tell me they are the best muffins they have ever had.
darbym on 7.13.2010
i just made 100 of these for a family reunion. They look and taste delish. I did notice for some reason some of them baked up perfect and some fell in the middle, not many but just random, would not have been a big deal but when making 100 i noticed it.
I baked for 17 mins and they were perfectly done.
Thanks for sharing.
uumom2many on 5.18.2010
I just made these and should have read the comments. My first batch came out very brown on the 30 min limit but still not burnt and very edible.
I just added bunches of handfulls of blueberries since I had loose ones and not in a “pint” container. Making regular sized muffins I actually got 24 out of the batch. I also forgot to add the lemon zest and used whole wheat flour and they are still very yummy
llc77 on 4.17.2010
Made these for breakfast this morning!! They were a hit. I did have to add an extra 1/4 cup of buttermilk but I think it was because I accidentally bought whole milk buttermilk which is a lot thicker than the lowfat version. Also for anyone using dark non-stick muffin pans I only cooked mine about 21 minutes. Great tip for spraying the top of the muffin pan. I will definitely put this one in my breakfast arsenal for special occasions when calories are no worry!