Awesome Blueberry Muffins

From: Beth Iggy

On Dec 27, 2008

I used blueberry filling instead of fresh/frozen. I carefully folded it so it doesnt mess up the batter and it taste and look more delightful. This recipe is absolutely marvelous!

From: HeliWif

On Dec 16, 2008

I am finally reviewing this recipe after having it as a favorite in my file for probably about five years now. I use frozen blueberries (don't defrost) and use a pastry blender to cut the butter for the topping. And yes, the batter will be think, but that's ok - the muffins do not turn out heavy. I will cook the muffins at 350 instead of 400. The topping is what really makes this recipe everyone's favorite.

From: Babushkas

On Aug 8, 2005

These were soo good!! I did make a few adjustments according to my tastes. I added about 2 T. more sugar to batter and used a little less than 1 C. blueberries. For the topping I decreased the flour to 1/4 C., the butter to 1/8 C. and only added a couple dashes of cinnamon. The first time I made these the cinammon overpowered the muffins, I felt, and the extra butter made the topping kind of hard. By making these changes to the topping it was light and sugary. These were so easy and delicious I will make them all the time now from scratch! Forget the store bought muffin mix!

From: Dee Galloway

On Aug 8, 2005

This recipe is wonderful! I doubled it and put it into a 9x11 oblong pan. I baked it on 350 for 1 hour. It's definitely a keeper in my book..Very moist and tasty!! Thank you Debbie!!