My Reviews (9,777)

Cinnamon Topped Blueberry Muffins

These muffins are extra large and very delicious. I usually double the recipe. Add extra blueberries too, if you want!
Reviews (9777)


Comment:
18 Jan 2011
This is a great recipe for both muffins and cookies. Once all the ingredients were mixed together the mixture was very stiff, unlike other muffins I had made. Thinking that I had made a mistake, I made another batch but this time adding more milk to get the right consistency. These muffins were delicious!! As for the first batch, we turned these into biscuits with a blueberry on top, and they were a hit!!! What a great recipe!!
 
07 Nov 2011
Reviewed by: elf0353
Great recipe. Quick and easy to make. I exchanged the 1/3 cup oil for 1/3 cup apple sauce. Lovely moist muffins and lower fat content. Healthy too!
 
Comment:
23 Sep 2010
shodgson said:
Something else. Like other 'tweaks' I was looking for a cafe/bakery type muffin with the crunchy top and had never come across one. My eggs were small so I had to put 2 in. I also added chunks of white chocolate when I put the blueberries in. This is a winner muffin recipe and is a fantastic base for different flavours! Delicious!
 
Comment:
26 Oct 2009
Nadsy said:
Something else. You could easily make 12 slightly smaller muffins as my 8 were enormous - like a meal on their own! Also if you make 8, 12 or even double the muffin recipe you won't need to double the crumble topping as it makes a lot!
 
Comment:
14 Jul 2008
Chef Joy said:
Altered ingredient amounts. HELPFUL TIPS: Vanilla isn't needed for this recipe. Makes no difference (and i put a heaping overflowing tsp). Neither my husband or friends can tell a difference and I've made this 50+ times. Other than that, this recipe makes my husband a hero at his office! They say BETTER than any bakery! I use BROWN SUGAR instead of caster for the topping. It's important to use butter at room temp. This makes it a lot easier to put on top. You can substitute blueberries with any fruit, and it turns out great! Frozen blueberries do not turn out the same. And be careful not to over-mix!!!!!!!
 
02 Sep 2012
Reviewed by: PansyApplewood
I made the recipe as written with the exception of adding an additional cup of blueberries because I like our muffins fruity. The extra blueberries allows you to make a dozen normal size muffins. The recipe made more than enough topping. I would cut that in half for next time.
 
26 Oct 2009
Reviewed by: Nadsy
Delicious and easy muffins, took no time to prepare and did turn out like cafe muffins!
 
Comment:
14 Jul 2008
AMORAMOR said:
Used different ingredients. I took a look at the recipe reviews for these muffins and incorporated suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the caster sugar in the streusel topping with demerara sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 200c oven for 18 minutes. They were excellent! This recipe would be great with other types of fruit added (other berries, diced peaches, etc.) or with chocolate or white chocolate chips, etc.
 
Comment:
14 Jul 2008
CINDERW said:
Altered ingredient amounts. Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had to hand. I ground cinnamon sticks to make fresh cinnamon.I doubled the blueberries. The only things I'd suggest doing is to double the recipe (only made 6 big muffins), but make only a single recipe of topping - there was a lot left over. Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. :-)
 
Comment:
14 Jul 2008
JOSIE said:
Used different ingredients. YUMMY!! I doubled the topping and replaced the milk with buttermilk. This is a wonderful alteration..I promise. Also added a splash of vanilla extract. delicious!!
 

History

Recently Viewed Recipes


Recently Searched Recipes