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Blueberry Muffins
Recipe courtesy Alton Brown Show: Good Eats Episode: The Muffin Man Overall User Rating: 
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these muffins were a disaster
07/18/2008 at 09:59am
User: Alina from Greenlawn, NY User Rating:
I don't know why these muffins were such a disaster. I am a pretty good cook and I followed the directions exactly but the muffins came out too dark (20 min baking time). They did not rise even a bit and did not taste good at all!
Great
07/15/2008 at 09:43pm
User: CHAS from Lexington, MA User Rating:
These are the easiest and best tasting blueberry muffins that I have made or tasted. I will try other berries because I like fruit.
This is THE muffin recipe!
06/23/2008 at 10:16am
User: MISTY from Greenville, KY User Rating:
Super easy, super delicious! I actually bought a kitchen scale just to try these because from past experience, Alton's recipes have been the best I've tried. This recipe is far better than others I've tried before. The only things I would do differently next time are: 1. Not rolling the 1/2 cup of blueberries in flour, because when I put them on top, they were still flour-coated when I got them out of the oven and 2. Possibly using a vanilla yogurt instead of plain for a little extra sweetness. This is now the only blueberry muffin recipe I'll use--thanks Alton!
kinda plain
06/16/2008 at 06:15pm
User: Anonymous User Rating:
It was real easy to make, but tastes a bit plan to me, next time I will jazz it up alittle bit
add more sugar and buy a scale
05/31/2008 at 10:29pm
User: george from livonia, MI User Rating:
dont be a cheapscate and buy a scale. it's only $30, and you will enjoy these delicious muffins as well as other AB's dishes. add more sugar. 1 cup was not enough. dont over neat either.
Easy & Delicious!
04/13/2008 at 04:03am
User: Correan from Kaneohe, HI User Rating:
Not fancy, not plain, just easy and delicious! I didn't have Cake flour so just used all purpose but it still came out awesome. Nice medium crowning. Not flat crown like some other recipes I've followed. Will definitely use this one again. Aloha!
yummy!
03/29/2008 at 08:43pm
User: Anonymous User Rating:
These are probably the best scratch muffins I've ever made. Moist and delicious... I'd bake them a little less they got quite brown...also maybe barely toss the blueberries with any flour or remove the ones that you place on top... those stayed floury white when baked. Also sprinkled a little course sugar on the top for crunch.
Great!
03/03/2008 at 07:03pm
User: Eliana from Tobaccoville, NC User Rating:
It is first time I baked muffins and everybody loved them. I used AP flour (3 cups less 2 TBS), I did not add baking soda, used frozen wild blueberries, also 3 drops of vanilla... and the result was great. Thanks to the prior reviews I got ideas.
Beautiful muffins
02/06/2008 at 01:32pm
User: Laura from Little Rock, AR User Rating:
Mine came out perfectly, so I thought I'd share my changes to the recipe. I used: 2 cups cake flour and 1/2 cup plus 2 Tablespoons all purpose flour, 1/2 cup unsweetened applesauce + 2 Tablespoons oil in place of the 1/2 cup oil, light sour cream, and frozen (unthawed) blueberries. I added a streusel topping, but they are wonderful just plain. I hope this helps someone else because they are worth making.
tweak it...yummy!
02/01/2008 at 06:59pm
User: Rebecca from El Paso, TX User Rating:
12 1/2 ounces = 1 1/2 c.+ 1 Tbsp. I didn't have a scale. I substituted light sour cream for yogurt. I also added 1/4 of a lemon zested, and squeezed in some juice. And I added vanilla and a streusel topping (1/4 brown sugar, 2tbsp butter, 2-3 tbsp. flour and 1 tbsp sour cream) They came out yummy. I mixed batter just until there were no flour clumps... a few extra times. It is very delicate... almost like a tea cake I have had before. I would think you could use lemon yogurt and it would be good. Also could probably cut oil. I think I will cut it by a tbsp until it is no good anymore. They were a little oily. Much better than any box mix! :)
Mmmmm...
01/30/2008 at 12:10pm
User: Anonymous User Rating:
To clarify something for those who asked and those who don't have a food scale. When you measure flour in ounces it's by weight and not volume, and depending on what kind of flour you use the weight of a cup of flour varies. The recipe calls for cake flour and 1 cup of cake flour weighs 4 ounces. If you don't have cake flour and want to use all purpose flour just remember that a cup of AP flour weighs about 4.25 ounces. So this recipe calls for just over 3 cups of cake flour (about 3 cups plus 2 TBSP) or just under 3 cups of all purpose flour (about 3 cups LESS 2 TBSP). Hope this helps anyone in the future trying to make this recipe. :)
Very good eats
01/21/2008 at 09:08am
User: Greg from A, MI User Rating:
You just can't kill this great recipe! I wanted to make mini-muffins for the kids, but only needed to make enough dough for 6 full sized muffins. I halved this recipe and botched the conversion from oz of flour to cups and also substituted dried blueberries for fresh. I just had to add a little extra milk and boom! great muffins. Thanks FN & Alton!
Disappointed
01/20/2008 at 01:28pm
User: Laura from Rochester Hills, MI User Rating:
the receipe is good but they stuck to the bottom of the pan - maybe next time i should use paper cups - I ate them anyway - what did I do wrong
Excellent
01/11/2008 at 11:19am
User: Anonymous User Rating:
I was looking for a recipe without butter. This recipe is very moist. By the way some of you must not have graduated high school. One pound is 16 ounces so all you have to do is get a scale ($5 at walmart)and count to sixteen on the row that has the pound measurement.
Yum
12/31/2007 at 11:04am
User: Tom from St. Paul, MN User Rating:
I made this and ran out of blueberries so I put in chocolate chips. Both were excellent.
Heaven in a muffin!
12/11/2007 at 06:53am
User: Christy from Olive Branch, MS User Rating:
This muffin was by far the absolute BEST muffin ever!!! Not heavy or overly sweet. It was the perfect balance between light and sweet. Alton, you are a Food God!!!
Very Moist
12/05/2007 at 03:25pm
User: Anonymous User Rating:
These muffins stay moist even when set out uncovered for two or three days. (I don't recommend doing that, I'm just saying . . . )
Easy to make, Very good
11/25/2007 at 01:18am
User: Anonymous User Rating:
A+
^_^
10/12/2007 at 09:49pm
User: Anonymous User Rating:
^_^
Family Favorite
10/02/2007 at 08:25am
User: Stacy from White Plains, MD User Rating:
These muffins are my family?s favorite. Not only do they taste great, but they are extremely easy to make. You do need to have a food scale, but anyone who enjoys baking should have this simple piece of kitchen gadgetry. We also enjoy switching up the filling. In place of the blue berries we?ve also used chocolate chips and dried cranberries. Along with the cranberries I add a bit of lemon zest. Yummy. They also freeze well once they are baked. Just pop one out of the freezer heat it up in the oven and you have homemade muffins when ever you want them.
moist and yummy
08/31/2007 at 05:50pm
User: angela from Middle Village, NY User Rating:
these were great but missing a certain spriteliness. I loved their texture and moistness...I think I might experiment next time and add a little lemon juice, that might bring out more flavor in the berries, or sub sour cream or creme fraiche for yogurt. These are definetly winners...tried other recipes and these are the best so far.
Delicious
08/24/2007 at 09:03am
User: Leah from New Iberia, LA User Rating:
I'm always nervous about making baked goods from scratch. Nothing ever comes out tasting better than "the box" for me. Except for this one. I knew I could trust Alton for an excellent BB muffin recipe!!
Good Stuff
08/12/2007 at 11:12am
User: Anonymous User Rating:
These muffins are very moist and flavourful. Quite simple to make as well. I will definitely make them again!
Simply Fabulous
08/08/2007 at 01:27pm
User: Joanne from mcminnville, OR User Rating:
The muffins came out extremely moist. Our neighbors haven't stopped raving, and despite my trepedations of using yogurt in the recipe. It has even appealed to the most difficult audience- the kids. So- Thank you, thank you,thank you!!!!
Blueberry Muffin Extraordinaire
07/26/2007 at 01:06am
User: Anonymous User Rating:
These have to be the absolute best blueberry muffins I have ever had!!! They were a bit sweeter than I expected, which was a great surprise. The first batch turned out so great I'm about to make two more.
delicious
07/23/2007 at 11:16am
User: Anonymous User Rating:
My favorite blueberry muffins to date. They were very light and fluffy.
Very good presentation
07/11/2007 at 09:01am
User: DAWN from BEL AIR, MD User Rating:
Will definitely make these again. I gave a four, however, because I found that they were not as moist as I would have expected them to be. I also needed to cover with foil for the last few minutes as they began to brown before the middles were done. What makes the great presentation is the 1/2 cup of blueberries "pressed" onto the tops at the end. I don't know why some are topping with other things in addition to the blueberries, but I would suggest not too as they are so beautiful and fit for serving as they are. The next time I make these, I will add a couple more tablespoons of yogurt and cook at 375.
SCRUMPTIOUS!!!
07/10/2007 at 07:13pm
User: Jille from Cumberland, MD User Rating:
These are the best blueberry muffins from scratch I have ever had or baked. They are light, fruit filled and tender. I even used AP Flour instead of cake flour (as I didn't have any cake flour). I also use vanilla yogurt and this adds to the taste, I felt. Don't hesitate to try these. Also good baked in mini-loaf pans. A Real Winner!
flat
06/18/2007 at 05:39pm
User: Anonymous User Rating:
These tasted good but the fell on me. I did substitute sourcream for yogurt (none in the house)...but I have done that with other recipes and it has worked! So I am not sure what happens...Old powder??
Best darn blueberry muffins!!!
05/06/2007 at 11:17pm
User: Anonymous User Rating:
These are the best darn blueberry muffins I have ever had. The yogurt gives them that extra 'je ne sais quoi'. It's a very easy recipe to follow, and I highly recommend it. You've done it yet again Mr. Brown. Cheers!!
Best Blueberry Muffins EVER
04/26/2007 at 09:16pm
User: Anonymous User Rating:
This muffin recipe is outstanding and easy....I substituted regular flour (12oz instead of 12.5) and used frozen blueberries....it was really light and yummy. Next time I'm adding lemon zest and a little fresh squeezed lemon juice.
Very good
03/17/2007 at 02:17pm
User: Anonymous User Rating:
I substituted 1/2 C Lemon supreme yogurt and 1/2 C Fat Free Sour Cream for the plain yogurt. Also used frozen blueberries, and AP flour. My muffins came out with a great cruncy crust and a wonderfully moist inside. My kids LOVED them! It's hard to call them "the best" muffin I've ever had, but it's up there. I'll make them again!
Favorite Recipe
03/13/2007 at 09:41pm
User: Kat from Park Ridge, IL User Rating:
GOOD I made some with oatmeal topping and floured the muffin tins!
Anne
02/26/2007 at 09:05pm
User: Anne from Memphis, TN User Rating:
These were the best muffins I have ever made or eaten. They were simple to make and my family really enjoyed them. Thanks Alton.
Watch the show for hints and tips
02/23/2007 at 10:17am
User: Janelle from Norfolk, VA User Rating:
I found these muffins to have really good flavor. I was eating the batter out of the bowl! I used blueberry yogurt instead of plain and dried blueberries (rinsed and "rehydreated") instead of fresh and they were great. It's hard to "just walk away" after stirring for 10 seconds, but I had no problems. Using the ice cream scoop to divvy up the batter into the tins makes the perfect size. Also, to those who are complaining about using weight instead of a measuring cup, if you watch the show AT ALL you will know that AB is a big proponent of weighing dry ingredients because it is more accurate. Likewise, the cake flour is there for a reason (lighter texture due to less protein in the flour). I used all-purpos flour and had a "heavier" textured muffin so you CAN use AP flour, but your muffins won't be as light and fluffy. ;)
Alton Rocks
02/17/2007 at 03:06pm
User: Jen from Rockville, CT User Rating:
I don't know why people have had a hard time making this recipe? If you follow it exactly how it is written, you will get awesome muffins as I did!! I have tried other recipes and believe me they were nasty! Also 2.59 Cups will take care of the measurement problem thats 2 1/2 Cups plus 2Tbs Cake flour...I will look no further for that perfect muffin recipe, I found it once again with Alton!! Never lets me down..
Heavenly muffins
01/23/2007 at 12:11am
User: Brandy from Goodyear, AZ User Rating:
This was my first attempt to make home made muffins and this receipt was the best. I couldn?t believe that I made something so light and fluffy. They got stuck in my muffin pans and some tore as I removed them. That didn?t stop my family from making them disappear.
Weighing The Flour is the key
01/18/2007 at 01:39am
User: Julie from Belle Plaine, MN User Rating:
I know it states, and he has stated many times that four can vary in volume so it must be weighed. The first batch, I didn't. A disaster. The second perfection. Shame on me.
baking time
01/11/2007 at 10:58pm
User: ben from Rochester, NY User Rating:
Needs a bit more baking time, for a better done bottom
WATCH THE SHOW PEOPLE!
12/30/2006 at 02:51pm
User: Kelsey from Canby, OR User Rating:
You need to understand the concept of the show. Alton is tring to explain to you how you can make amazing food beyond just following the recipe. He gives wonderful tips that would make or break a recipe. If you watched the show you would know that tossing the blueberries in flour keeps them from settling on the bottom. Also you would know that the reason that you measure flour by weight is because flour settles so much that simply measuring by cups will not give you an accurate recipe. Watch his show for crying out loud and you will appreciate the knowledge he shares in techniques and of course the recipe. He's hilarious and informative!
wonderful
12/28/2006 at 02:25pm
User: Melanie from Charlottesville, VA User Rating:
I've never made muffins before that were not rubbery and tough. I followed the recipe faithfully, except that I used sour cream instead of yogurt, since that's all I had. They turned out wonderfully. I never believed I could make muffins so tasty. I love Good Eats!
best blueberry muffins ever
12/18/2006 at 07:54pm
User: Anonymous User Rating:
using smaller blueberries works out better for this recipie. the big ones will sink to the bottom for a squishy bottomed muffin. i substitued in olive oil, and they still came out deliciously perfect!
Almost a Cake
12/18/2006 at 03:16pm
User: Matthew from Windber, PA User Rating:
This recipe is very rich, almost a cupcake instead of a muffin. It was too sweet / rich for several members of my family. I adored it. I found that a single batch made 18 muffins not 12.
Wonderful
11/29/2006 at 09:35pm
User: Anonymous User Rating:
My first batch came out completely burnt! it was because i had my rack on its highest. so my second batch came out perfectly on the bottom rack! Thanks alton!
measuring
11/27/2006 at 08:47am
User: donna from Iske, MN User Rating:
havent made it yet need to know how many cups of flour from 12 1/2 oz of flour thank you
great muffins
07/13/2006 at 12:11pm
User: Anonymous User Rating:
I didn't have access to a scale to measure the flour for this one, but about 2 3/4 cups of sifted flour resulted in the right consistancy. Another option to give the muffins that "x factor" would be to add a little bit of lemon rind to the batter to give it just a little kick.
Excellent
07/05/2006 at 01:02pm
User: Amy from Hancock, MI User Rating:
These came out fluffy and not too dense like some muffin recipes I've tried. I made a mistake and put in about 1/3 cup less sugar than asked for, but they were still sweet and very tasty.
I keep coming back
07/01/2006 at 07:41pm
User: LISA from Austin, TX User Rating:
For kicks, I tried another muffin recipe this weekend- not ever again! This one is the absolute best out there- you can't top the taste, texture, and the healthiness, because a muffin should be healthy- not a dessert! Thanks AB! (Hey, you guys, seriously try his Overnight Cinnamon Roll recipe- wow)
Delicious but nutritionally devoid
06/09/2006 at 10:47pm
User: Anonymous User Rating:
I love Good Eats and I tried this recipe just to see, even though it doesn't meet my nutrition standards. It's really high in fat and sugar, which kind of explains why it is so good. The recipe is good, the muffins were the perfect texture, but I mean guys, that is a lot of fat per muffin. I guess if you wanted it as a dessert, it is good, but for a breakfast item it is not good. Oh PS, the 4.5 oz is about 1 cup suggestion is what I used. Thanks.
Terrific Muffins
05/26/2006 at 10:08am
User: STACEY from DeRidder, LA User Rating:
Just the right amount of sweetness and the yogurt makes them taste divine!
excelente!
05/09/2006 at 09:46pm
User: Anonymous User Rating:
berry-berry GOOD!
the best
04/28/2006 at 03:20pm
User: kenneth from Fort Lauderdale, FL User Rating:
very very excellent indeed...
flat and oh so not good
04/21/2006 at 10:17am
User: ANDREA from lorain, OH User Rating:
I must have done something wrong, because my muffins did not rise at all. They looked pretty nasty, but I'm going to try to make them again, because everything that i learn on "Good Eats" is always great. That's how I know that "I" did something wrong!!! I'm addicted to the show. Keep up the good work Alton!
Pretty good...with a just a little tweaking
03/26/2006 at 01:49pm
User: Denise from Seattle, WA User Rating:
I also prefer a denser muffin, but the kids loved these. I knew from reading that they would be a little bland for my taste, so I added some grated lemon zest (about a tsp...1/2 a large lemon worth) and a tsp of vanilla. The taste was wonderful...think I'll try them again with a little more flour and sour cream instead of yogurt.
i cheated a lot on this recipe
03/07/2006 at 05:30pm
User: Melissa from New York, NY User Rating:
I used: all-purpose flour instead of cake flour frozen berries instead of fresh baking cups in the muffin tins the muffins came out nicely despite the alterations, though they were a little on the bland side. maybe next time i'll do it right or just use more sugar.
A Christmas Morning Hit
02/09/2006 at 12:52am
User: Molly from Lowell, MA User Rating:
Delicious and moist! I will definately make these again.
good stuff!
02/06/2006 at 06:53pm
User: Andrea from forest hills, NY User Rating:
great recipe and very easy to follow.
Too cakey?
01/07/2006 at 05:47pm
User: Rosemary from San Francisco, CA User Rating:
I hate to disagree with Alton as I am a big fan but these were a bit cakey for my liking--I guess the cake four was bit of a hint...I like muffins that are a bit denser I suppose. Also it seemed like they could use some vanilla or something. I like that there is no butter in the recipe so will try them again.
Lovely
01/05/2006 at 09:57am
User: Elise from Richmond, VA User Rating:
These were perfectly yummy. To the people who needed help with the flour, most of the time 4.5 oz to the cup is about right.
Awesome!
10/27/2005 at 05:27pm
User: Anonymous User Rating:
I don't even like blueberries, but I'll eat these. My husband loves them too - especially since they are not too sweet.
Oh Yeah!
10/20/2005 at 12:24am
User: Lisa from Highland, MI User Rating:
This is by far my favorite blueberry muffin recipe. I do make a few changes though. I add 1 tsp. of cinnamon to the batterand top the muffins with oatmeal, cinnamon, and sugar before I put them in the oven. Just makes them that much better!
Wonderful
10/16/2005 at 11:57am
User: Anonymous User Rating:
Texture, taste, everything is awesome.
MUFFINS!!
09/25/2005 at 09:09pm
User: Savannah from Rockport, MA User Rating:
I LOVE THESE MUFFINS!! They are perfect!I am a muffin fanatic but i love them and I shared the recipe with my friends and family and my grandparents make them every morning now they are just absolutely amazing!
Easy/Delicious
09/05/2005 at 10:13pm
User: Ann from Brockton, MA User Rating:
These are GREAT!!!! Thanks Alton Best I have ever tasted.
easy and good
08/27/2005 at 10:16am
User: Anonymous User Rating:
These muffins were easy, moist, and yummy
Easy and Fun
08/07/2005 at 01:57pm
User: DEBBIE from Voorhees, NJ User Rating:
I tried this recipe "by the book" and then I adjusted it to a Low Fat Version and it worked MUCH better. I used more flour (about a 1/2 cup more?, 1/3 cup of oil instead of 1/2 cup, 1/2-3/4 cup of sugar instead of 1 cup, and I used egg beaters instead of a regular egg. I also stirred the ingredients more than the designated 13. They turned out amazing! I've used this basic recipe and added lots of different things besides blueberries. Oatmeal, Cinnamon, Chocolate Chip is highly recommended!
blue and easy
08/06/2005 at 12:54pm
User: Anonymous User Rating:
easy to follow directions. Beautiful muffins everytime
Blueberry muffin
08/02/2005 at 11:10am
User: MARY from Woodridge, IL User Rating:
Ok does 21 1/2 oz of dry cake flour measure out to? I thought I knew but turned out batter was very THICK. Must have added too much flour. Right now it is in the oven in a loaf pan. Maybe I will have blueberry bread??? Hoping it works and tastes good.
just OK
07/24/2005 at 08:51pm
User: Anonymous User Rating:
I thought this recipe was just OK. I have made much better blueberry muffins. I liked the crumb the cake flour produced, but somehow these had an odd raw flavor (even though they were perfectly cooked). I would definitely suggest cupcake liners, as they are quite fragile. Also, remember to leave the 1/2 cup of blueberries for the topping out (without the flour).
Gotta watch these bad boys!
06/26/2005 at 09:57am
User: ZACHARY from Chapel Hill, NC User Rating:
These muffins were pretty tasty once I figured out how long and at what temp they should be baking. The first batch turned out over-done and almost completely burnt. About 15 minutes at 380F yeilded some very nice muffins though.
The Man
06/04/2005 at 03:33pm
User: CHUCK from honolulu, HI User Rating:
Alton is the man. The muffins are very easy, very good.
Terrific muffins
05/22/2005 at 05:29pm
User: Anonymous User Rating:
These were very easy and quick, and tasted delicious. This is definitely one I'll be making frequently!
Good Muffin, Big Mistake
05/18/2005 at 11:01pm
User: STEVE from Fair Oaks, CA User Rating:
As an avid AB acolyte, I would offer these suggestions to new Good Eats cooks. When Alton says "Cups or tbs" he means measure. When he says oz, he means weight. If you don't have a kitchen scale...Get one. This recipe is excellent but the recipe card is flawed. It clearly tells us to mix the dry ingredients in to the wet but, as any Good Eats fan will tell you, the muffin method is WET into DRY with few exceptions. For success in this recipe remember, weigh your flour, don't overmix the batter, and pour the wet goods into the dry. MmmMmm. That's Good Eats!
disappointing muffins
05/14/2005 at 05:14pm
User: Lisa from Encinitas, CA User Rating:
I'm sorry I wasted my good fresh blueberries on this recipe. I think I followed the recipe to the letter. However, I guessed that 12 and a half oz of cake flour is 1 and a half cups plus 1 tablespoon. Clarification there would help. Also, the recipe doesn't say how many muffins it makes. The blueberries still sank down in the muffin despite rolling in flour. Very oily in taste. Should the yogurt be flavored or just plain? Didn't even serve these. They went straight to the trash can.
how much flour ?
02/25/2005 at 03:35pm
User: Anonymous User Rating:
can someone tell me how much flour is needed for this recipe?
No need to use cake flour
02/18/2005 at 03:00pm
User: Anonymous User Rating:
I don't know where in the world does AB get the idea to use cake flour for muffins. I have made blueberry muffins with even a lot less sugar than the recipes call for and I don't think that there is a recipe out there that says you have to use cake flour to make blueberry muffins. There is no need for baking soda either!
Needs a little more...
01/08/2005 at 04:54pm
User: LAURIE from Hudson, WI User Rating:
This recipe was a little tasteless. The first time I tried it I had tiny wild blueberries I had harvested myself. It was much superior to the second time I made them using frozen large blueberries. I topped them with a generous handful of struesel mix which ended up being the only tasty part of the muffin. Using a brighter fruit such as cranberries or apricots would help a great deal.
Best Ever
11/14/2004 at 06:07pm
User: JUDI from crescent springs, KY User Rating:
Wow, these were the best muffins I have ever had. It was hard to walk away after stirring for 10 counts, but they turned out fine.
Yumba!
11/11/2004 at 02:07pm
User: MONICA from Redmond, WA User Rating:
I used heavy whipping cream in place of the whole milk and they were tasty!
Perfect : )
11/10/2004 at 02:45pm
User: LISAMARIE from Escanaba, MI User Rating:
AB never lets me down, the muffins were great! I used Blue Bunny Vanilla Creme yogurt, and frozen blueberries...I don't have much choice on the frozen, I live in a very very small town and it is difficult to get good produce. Even with these changes, the muffins were a HUGE hit. Cooking is an adventure...ENJOY!
Great and easy
10/21/2004 at 09:59pm
User: NATHAN from San Antonio, TX User Rating:
The way BB muffins should be. Any stronger on the flavor and you would loose the blueberry taste. I can't figure out why some had trouble with the recipe.
very moist muffins
10/08/2004 at 03:15pm
User: REBECCA from Ferndale, MI User Rating:
These were great and I followed the instructions exactly but a lot of them fell apart when I took them out of the pan! They were very moist and very yummy though!
Definitely Good Eats!
09/27/2004 at 08:29pm
User: PAT from holly springs, NC User Rating:
Quick and easy for me, great and delicious for the family. It was a BIG hit. Really moist! Thanks AB!
Outrageously delicious muffins
09/19/2004 at 01:16am
User: Anonymous User Rating:
Go Alton Brown Go. These muffins are the best I have ever tasted. Now, I don't want those muffins wrapped in plastic wrap sold in the mall or at the airport or bagel shops. I know that I can make the best tasting muffins ever in my own kitchen. Now I have begun adding yogurt in place of some of the oil in other baked goods recipes.
so moist
08/19/2004 at 05:19pm
User: HEATHER from atlanta, GA User Rating:
these muffins were fabulous!! They are sooooo moist and they taste just like the little bags of mini muffins you get at the store, but without all the preservatives. they are great and healthy snacks for my kids! Thanks Alton!
Great Eats
08/17/2004 at 02:04am
User: GLEN from Eugene, OR User Rating:
Easy to make, and tastes great. My teenage daughter said, "These are the first blueberry muffins I actually like." She then ate 3. I made another batch using bananas. They came out a little bit doughy, but still very tasty.
08/14/2004 at 05:55pm
User: Anonymous User Rating:
What did I do wrong?
07/31/2004 at 12:33pm
User: RACHEL from Downers Grove, IL User Rating:
I must have done something wrong because my muffins came out flat and greasy and stuck to the bottom of the pan.
A Staple
07/29/2004 at 12:31pm
User: JENNIFER from Dallas, TX User Rating:
This is my favorite muffin recipe. Exchange the blueberries for anything. Always turn out great! Thanks Alton!.
MMMMMMMMMM
07/23/2004 at 09:10pm
User: RYAN from Pewaukee, WI User Rating:
This is a great recipie for if you have to go in a rush in the morning or are just looking for a snack. They are really good. What can I say, Alton is a master at cooking!
Ok but not great
06/23/2004 at 09:57pm
User: Anonymous User Rating:
Easy to make and follow the directions. But they came out a little bland.
Love this
06/01/2004 at 09:41pm
User: Anonymous User Rating:
Love this