Very good... I lowered the oven to 360 degrees and they were moister... lots of yummy blueberries. I used 1/2 white and 1/2 wheat flour which gives a slightly nutty flavor...

Very good, I added an egg wash on the top and covered in sugar crystals - delish. Baked for 25 minutes and they were perfectly moist.

In my humble opinion, these are perfect. Thanks to sender.

This is splendid. Works perfect. I admit to my being skeptical at first, but then I tried it. Gracias for helping me prepare a delicious treat.

I used one cup blueberries and one cup strawberries. It was so good. My 20 month old wanted to eat all of them.

These are absolutely delicious. Take them out the second they are done, though, or they will be dry.

I found them just a little dry. They had a good taste, but needed butter.

Hi Maureen,

Sorry the muffins were dry. Next time, don't go by baking time since it didn't work in your oven (all ovens are different!). The foolproof method in baking most cakes, muffins and quickbreads is to remove the baked item from the oven just as soon as a toothpick inserted in the center comes out clean. If you bake any longer, more moisture than needed will be baked off in the oven and your baked product will become dry.

Hope this helps,

-- CM

I only had one cup of blueberries on hand for this and I put the batter in a cake pan to make it into a coffee cake. I added a cup of ground pecans along with some sugar and cinnamon on top and set the cook time for 40 minutes. My wife is a picky eater and she wasn't the least bit picky about this. Anyway, this is by far the best muffin batter recipe that I've ever tasted!

I made the recipe as suggested by James Nelson above and it turned out perfectly. So much easier than making cupcakes too. Thank you James.