I make these using the FoodNetwork.com recipe (which lists 2 Tbs for Baking Powder) and I think they are wonderful. Break these open and spread with butter, sprinkle with extra sugar if you need it at this point. I like to eat them straight out of the muffin tin! NOTE: If you are wanting very sweet, moist muffins, you will want to find a recipe using oil, salt, and brown sugar in the main mix...or just buy them from the store. With so many baked goods from mixes these days made using pudding and other additives to make them super moist, real, made-from-scratch recipes are often hated for taste and texture. This is a HUGE misunderstanding in baking.

By Stephanie on July 24, 2011

These tasted so bland and did not rise. When I thought about it, I realized there was no salt or baking soda in this recipe; perhaps that's what was needed. I felt like I'd wasted my blueberries. I will not make these again.

By Mary Lou McGuffee on July 07, 2011

Not very sweet, but good. I just added a little brown sugar to the top & a little butter to the middle once they were done & this added a little sweetness. I also used canned blueberries & they tasted just as good as fresh.

By Carolyn on June 22, 2011

I made these just today and did I did the creaming method with the butter, egg, and the sugar (also 1/2 teaspoon of vanilla along with 1/2 teaspoon of cinnamon). They turned out great! I wouldn't recommend leaving them lumpy but creamy enough!

By Anonymous on June 20, 2011

sounds awsome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By Anonymous on June 15, 2011

Just made these and as my experiences have gone with homemade blueberry muffins, they are the best blueberry muffins I've ever made from scratch, BUT they're not fabulous. I followed the directions to a "T" (I did not overmix the batter-overmixing is probably the biggest mistake you can make with quickbreads)and I used 1 cup of blueberries instead of 1 1/2 and they were chocked full of berries! I also didnt add sugar sprinklings to the top - The texture was very good, moist and light but the flavor of the cake part was bland. Needs a little something... I just dont know what! I would probably make them again, but will most likely continue searching for another recipe.

By Marcie on June 09, 2011

There are the worst blueberry muffins ever. Not sweet at all and i think using the all purpose flour is a bad idea. I went exactly by the ingredients and they turned out horribly. I won't be making these again!

By John McInarnay on May 29, 2011

These blueberry muffins were not the best I ever had, but they were pretty damn good. Thanks Paula

By Tiffany Davsi on May 19, 2011

Can I use fresh frozen blueberries instead?

By Emily.C. on March 28, 2011

Today i will be trying your blue berry muffin recipe will let you know how it turns out, i am sure it will be just fine, Watch you every day in Bermuds Love June

By June Ashby on January 23, 2011

LOve these muffins!! I used Splenda for my sugar and I Can'T Believe Its Not Butter to cut down some of the calories and added 1 tsp of cinnamon!!Thank Paula for another wonderful recipe!

By CathyW on January 12, 2011

By Anonymous on August 28, 2010

With varying opinions of this recipe, I knew I had to bake and taste them for myself. "Hands down" they are the BEST blueberry muffins I've ever tasted, and I've tried just about every blueberry muffin recipe out there. I did not use 1/2 cup of sugar on top of these muffins. I simply sprinkled the tops with about 1/2 tsp. of granulated brown sugar and they were simply fabulous!

By Anonymous on August 15, 2010

I've made this several times. My family loves it. It's easy and delicious. I love blueberry recipes.

By Anonymous on August 13, 2010

I love these muffins! They are delicious and nice and fluffy. I do a lot of baking and I never melt butter as this recipe calls for as I find it really makes an odd consistency in your product. Instead I measured out the butter and incorporated it with the sugar and mixed until smooth and went about the rest of the recipe and it's delicious:) I also used Splenda instead of Sugar and sprinkle only 2 tsps of sugar total on top of the 12 muffins. Anyways, my family loves this recipe and so do I!

By SweetTreat80 on August 13, 2010

By Anonymous on August 12, 2010

Due to such varied opinions on the taste of these blueberry muffins, I simply felt compelled to try them for myself. Let me tell you, I have tried just about every blueberry muffin recipe ever published, and these are HANDS DOWN the best! I did not use nearly 1/2 cup of sugar on top of these muffins, I simply sprinkled 1 teaspoon of granulated brown sugar on top of each muffin between baking times. They were so good that I ate two of them right out of the oven! I knew Paula would not let me down!

By Anonymous on August 11, 2010

By Anonymous on August 11, 2010

These were not tasty..! I could have had a better muffin with a box betty crocker. But I still love ya Paula.. this just needs some kind of tweaking..!

By Anonymous on August 11, 2010

so i made this receipe tonight as a loaf instead of muffins. Baked it for 40 min @ 350 degrees. Looked GORGEOUS when it was done but the taste...eish. It had some moisture and wasn't horrible but was very bland and definately had a cornbread-like consistency. Should probably use less baking powder and add some kind of spice.

By Anonymous on July 14, 2010