Comments on: Wild Blueberry Lemon Muffins

By: mowsquaz

mowsquaz — Fri, 21 Feb 2014 15:33:31 +0000

These were delicious! I made them for my son’s class for a snack, so I doubled the recipe, and it made 30 muffins. I probably could have done with fewer blueberries, too, but that’s a matter of individual taste. But it would be just as good with less than 2 cups of berries. Great recipe!

By: Jamie Hein

Jamie Hein — Tue, 15 May 2012 03:01:09 +0000

I didn’t have a whole lemon to zest so I added a 1/8 teaspoon lemon oil. The muffins are very good- cupcake like! I did not use the glaze, they are sweet already.

By: Rebecca

Rebecca — Tue, 19 Jul 2011 03:26:41 +0000

My kids LOVED these! I omitted the glaze (because I thought they were sweet enough without) but I may try it down the road. I would definitely make these again.

By: yummers

yummers — Wed, 26 Jan 2011 20:23:16 +0000

These were great! I made them gluten free and they were moist and full of lemon flavour! Thanks!!

By: prairiebakegirl

prairiebakegirl — Fri, 06 Aug 2010 18:00:01 +0000

These are delicious! But, the definitely straddle that fine line between muffin and cupcake – they are VERY sweet. I’ll probably cut down the sugar in the cupcakes next time by half. I glazed them while they were warm, and the glaze soaked right in, so the reduction of the sugar next time won’t hurt them at all!

By: rgrc

rgrc — Sun, 27 Jun 2010 18:56:45 +0000

Very tasty. I glazed while they were hot, as this technique seems to make the glaze soak in more. The lemon zest-sugar step gave these a bright lemony taste!