Very soft and chewy. This will be my base muffin recipe from now on. If so, what would the oven temp and timing be? To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. Tried it with almond and the flavor didn’t pop. Thanks for a great recipe! Also, see the bottom of the recipe for freezer-friendly instructions. I didn’t have the turbinado sugar, so I used regular granulated white sugar. I didn’t change a thing and have been asked for the recipe many times. I have been the main cook for the family since my wife had major surgery in 1984 (Married in 1967). Made this recipe several times and…perfection! I sprayed the inside which I thought made the muffins a little too moist. That should help stop them sinking to the bottom of your muffins when you cook them. I definitely will be saving this recipe for future use. Wow, these really were the best blueberry muffins I have ever had. The result was enough to make 16 muffins instead of 12, increased cooking time, berries sunk to the bottom, trouble with liners sticking to muffins despite spraying them, and so so muffins. Needless to say, I can’t wait to go home and have another one!! This website is written and produced for informational purposes only. I’ve made them a couple times by now. I followed the recipe exactly. Totally worth it. This will be my go-to muffin recipe. Thanks!!!! I checked dates on soda, powder, etc. This would make far more than 12 muffins and I was right. YUM! They are so good! This recipe is ABSOLUTELY DELICIOUS! Have successfully adapted to gluten free other baking recipes on this site.

A little sweet, will reduce sugar a bit next time. I think this is the first review for a recipe I am ever writing – and I use the internet daily! . Great recipe! This made me laugh so hard!!! I’m about to make again tmw for coworkers but only have salted butter. These are great for kids to make if they like mixing and measuring. I wouldn’t change anything about the recipe, and the only additional information I could provide is that the more you cream the sugar and butter, the lighter and fluffier the muffins become, so delicious! We baked a batch of these this morning. Allrecipes is part of the Meredith Food Group. Do you have any advice for high altitude changes? He is getting a batch today for Father’s Day. I loved the touch of sugar on top that added a crunch! I have taken them to work and everyone loved them, even gave husband some to take. No need to look any further. – Veronica. Even my husband loves them. OH My Gosh! I’ve made this twice now. It was great. Hi Kathleen, So glad you enjoyed the muffins. It took about 25 minutes for my muffins to be perfectly baked.

Doesn’t affect the taste but presentation is better all intact. Thank you! Making them again and again and again…. Living in northern Canada means we get lots of blueberries every summer. But good cooks know the extract doesn’t damage a recipes as long as you keep porprtions. So far I have made your stew, chili, and these wonderful blueberry muffins. First time I’ve ever made muffins and they look fantastic! I made this recipe exactly as called for. I’ll be making these for years to come!

Looks great and easy!! Because of the blueberries, they tend to get a little soggy as they sit. Sure — I’d probably go with about 2 teaspoons. They are the best I ever tasted! I am at 7,000 feet and generally use convection setting for a more even baking experience. I went blueberry picking in Michigan yesterday afternoon and made these last night. I made a mix of full size and mini, worked perfectly. Thanks for a perfectly timed recipe!

They were super easy. I’m not surprised anymore why you called them “Best Blueberry Muffins”. Everyone loved them and some even offered to pay for more. I would definitely make these again!

How much do you think I can add, and what other changes to the recipe would you make. Thank you! I was a little skeptical when the batter was quite thick like cookie dough. Great flavor and texture and they freeze well. Both about how they look and how they taste.

Muffins. Fantastic! We are using cookies to give you the best experience on our website.

Almost a bb pudding. I made these yesterday except I didn’t have a few ingredients so I substituted honey for the vanilla and used half & half instead of milk. The batter was thick and I got 18 good size muffins out of 1 recipe!! I don’t think they will be with us for very long. I intend to make it again and I’ve saved the recipe in my files. I think it’s the touch of almond.

Have just finished making these delish muffins, been baking for years, I even supply our local cafes with cakes and desserts, these will go down a treat with their customers, will have to triple mix to keep up with the demand as I have no doubt these beauties will walk out the door. I hope you get to try the final product at some point. Thanks again for these wonderful recipes!

These do look very good and I love that they are a family staple. I added a few pinches of fresh lemon zest to make them my own, but that’s just my personal preference, they really need no tweaking. Enjoy!

of cinnamon mixed in as well. No, I don’t think that coconut milk would have an impact on the baking time. The almond extract is a must!! Can you sub chocolate chips for blueberries? Had I made adjustments, would they be better? Easy to make in the morning if you get out the butter the night before.

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