Double Blueberry Muffins

Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

Show: Sweet DreamsEpisode: Brunch Blast

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (148)

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Average Rating:

Total Reviews: 148

Showing 1-10 of 148

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  • on May 04, 2012

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    Just tried this recipe yesterday with fresh blueberries. They are the best muffins I have ever had however, I did increase the sugar by 1/4 cup.

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  • on April 28, 2012

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    Followed the recipe exactly, and these muffins were perfect. They rose very nicely and were tasty and fluffy. I didn't have any of the density issues that other reviewers mentioned, but since I just followed the recipe I'm not sure what the difference was. Warmed up and with a little butter, these muffins are delicious.

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  • on April 17, 2012

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    These blueberry muffins tasted very good, but the texture was not. As many reviewers have said it's a very dense and thick muffin. I mixed it by hand and did as little as possible as advised to not over mix so it wouldn't be dense. But it didn't make a difference, it still came out very dense. I love the taste but it's not a fluffy light muffin like my husband and I prefer. It's more of a very thick heavy blueberry cake. I have found another recipe I prefer, but this recipe can have 4 stars for taste

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  • on March 17, 2012

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    the muffins tasted so good they were so moist and so so so buttery!

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  • on March 03, 2012

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    they came out great moist love it. Very tasty.

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  • on March 01, 2012

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    Definitely add the orange zest and some juice. (I added the juice of 1/2 an orange. I also lowered the sugar to 3/4 cup for the batter. Watch the bake time too. Mine were moist, browned on top, and perfect at around 23 minutes. I used regular cupcake liners and got 17 muffins out of this recipe. Will definitely make these again!

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  • on February 27, 2012

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    I baked them for the first time and liked the flavor, but not fluffy

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  • on February 21, 2012

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    These were good - not fantastic, but good. After reading the reviews, I did cut back on the sugar (3/4 cup and added citrus zest and a bit of juice. Happened to use an orange. The citrus definitely made a taste difference and the muffins were not dry. They were still a bit dense and I definitely didn't mix the batter too much. Would make again, but not the perfect muffin.

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  • on February 20, 2012

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    Really tasty-- none of that bitter-muffin-face from too much baking powder, and the fresh berries came through with all the juice. the only think I would like better is if they had a bit more rise to them, but I wouldn't trade the flavor.

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  • on February 06, 2012

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    Moist and delicious!

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