Blueberry Muffins

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 18

Showing 11-18 of 18

Sort by:

Newest
  • on April 15, 2012

    Flag

    I have made these muffins twice...one with and one without the zest. The zest muffins are definitely better! The buttermilk also makes the muffins incredibly moist. The recipe states that it makes 20 muffins. I get 24 large ones. Did Ina use a larger muffin pan??

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 12, 2012

    Flag

    LOVE these muffins. They are always a crowd pleaser when I make them. They keep in the refrigerator well for at least one week. I re-made them in a mini muffin pan. It made 3 batches of 24 each and served it at my sons birthday party. No left overs!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 06, 2012

    Flag

    I didn't want to make too many of these so I cut the recipe in half. I used a muffin tin and only made 6. They baked for the same amount of time that the directions gave and were done when the timer went off. My family really liked them. Ina, when you made these did you use a cupcake pan or muffin tin?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 02, 2012

    Flag

    Very good and moist

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 01, 2012

    Flag

    Loved them. So did my friends. I followed the recipe as written, only making the addition of a little turbinado sugar on top before baking since I was worried they wouldn't be sweet enough. I needn't have worried about the sweetness. They were delicious and have a nice crumb.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 27, 2012

    Flag

    Very good flavor. I used slightly less lemon zest (1t and it was just right. I would not reduce the amount of blueberries, they were just the right amount. The only issue I had was that the tops were not rounded, but flat. Bake until golden brown, the time depends on your oven.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 26, 2012

    Flag

    These muffins are great! Lots of blueberries in every bite! Didn't have any lemon zest but they were good just the same. Mine took longer than 25 minutes, I just left them in the oven until they were golden brown. Delicious warm! Very easy recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 25, 2012

    Flag

    Really good recipe, but I would cut the blueberries in half.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.