Reviews & Comments

This was a little more dense of a muffin then what I like,for my blueberry muffins, but love the stussel topping. I'll use my old BC sweet muffin recipe the next time, and see how that turns out using the strussel topping. It's just a small difference, but a big one to me,it uses 1/2 cup less of flour and 1/4 cup less of milk, to what this recipe calls for. All other ingredients stay the same. For those that are looking for a touch more flavor in this muffin batter, try adding 1/2tsp of vanilla to give a little flavor, I found it to balance the flavor of this heavy batter with the sweetness of the blueberries in this recipe. For those that want to try the topping, but don't like cinnamon, or can't eat it, just leave it out. If you want a little spice in you topping and like nutmeg, try adding 1/4 tsp. of nutmeg in place of the cinnamon. I'm always looking for a different recipe for my blueberries, and Betty is always trying to help me make it better..that's a good thing!

Absolutely great!! I did not use the streusel topping because a relative visiting can not have cinnamon. Still great! I also got one of the picky eating cousins to eat them! One of the only fruits they will eat is pomegranate, so I made a second batch of pomegranate muffins and they were amazing also! This is a keeper!!

I love that these muffins aren't overly sweet like the ones you get from Dunkin Donuts or the local bakery. The struesel topping and blueberries give it the perfect amount of sweetness. I always make a double batch and freeze half.

these muffins were perfect these muffins were the very last homemade thing i made for my granma before she ended up in a nursing home and she enjoyed them dearly not to sweet which is just right because you dont want the dough to overpower the sweetness of the fresh blueberries