These muffins are dense, moist and filling. Reserve 1/2 cup of flour and coat the blueberries before adding them to the mix to help them stay intact during cooking.
Just made this easy muffin or cupcake today.as said in the title it is very easy to make.tasted very good and moist and fluffy, even my fussy 4 years old twins loved it. definitely I will make this again.but I did added bit more milk extra 1/2cup. Also reduced 1/4 cup of sugar . - 09 Mar 2016
Choose this recipe!!! Trust me there is no better recipe out there then this! With a few changes to increase their healthy nature they are amazing! The first time I made these muffins I followed the recipe to a T, although after making it the third time I felt that they were becoming to sweet tasting, and I found they were a bit high in cals. So to make them into healthy blueberry muffins I substituted 1/4 of the butter with unsweetened applesauce, added wheat flour instead of the white (which is bad for the body), and I cut down on the sugar to 1 cup and less two tbsp. and added 1 tsp. of vanilla and it turned out great!!! Based on my backround in nutirtion I advise these substitutes!! anyway, its overall the best recipe in the world.....I have tried all the others on this site but this is "#1" *****(*) - 06 Aug 2002 (Review from Allrecipes USA and Canada)
This recipe tasted great, but wasn't quite what I was looking for. I now understand the "cake-like" reference - they come out dense, moist, and filling, not fluffy like I was looking for. They taste delicious, however. I only put a cup of sugar instead of 1 1/4 and it came out just right - I don't like my muffins to be super sweet. Other than that, I followed the recipe exactly, except that I reserved 1/4 of the flour to coat the blueberries so as to avoid them popping during cooking. - 28 Nov 2005 (Review from Allrecipes USA and Canada)