This recipe is fabulous! Definitely the best blueberry muffins I've ever made; it's a keeper!

I am not even a baker and the results were fantastic! Thanks again, cooks.com... you always have just what I'm looking for without all the gimmicks and circle jerks the other sites lead me through!!!

These muffins are the BEST I have ever eaten, so moist, full of flavor. I used 1 1/2 cups fresh plump blueberries. My guest loved them too. We ate them with a fresh fruit salad. Will definitely make these again as I love fresh blueberries and am always looking for ways to use them. Thanks for taking the time to submit this recipe. Cooks.com is my go-to recipe book!

If you had told me that such a simple recipe could yield such fantastic results, I would have scoffed. However, I wanted a blueberry muffin, wanted it to be quick and easy, and after reading all the reviews, I took a chance, and the accolades came pouring in. A keeper! Thank you CM for this share.

I have been searching for a good, unadorned blueberry muffin recipe as I have been disappointed in other recipes I have tried in the past. This one is a keeper. It comes together quickly, is easily doubled and tastes fabulous. The only adjustments I made was to use a 6 cup jumbo muffin pan and change the baking time and temp to a 400°F oven for 23 to 26 minutes, turning half way to insure even browning. I also melted 1/2 stick of butter after turning the muffins at the half way point to ensure the butter would be warm but not hot, to brush on top of the muffins with as soon as they were out of the oven. Also since I did not have coarse sugar in my pantry I sprinkled the tops lightly with light brown sugar which worked out so well I may make that part of the permanent recipe.

I always share recipes with anyone who asks as I consider that the highest compliment and appreciate others who have done the same for me. Nothing gives me more pleasure than sharing good food surrounded by good friends and family. Thank you for sharing this wonderful recipe CM and thanks to Grandmother Hinckley!

CM, I like this the best of all your blueberry muffin recipes here at cooks.com. My creepy family won't even eat food they request I make. Ugh. But these little Cuties, get them every time! I use 1 cup fresh blue berries and 1/2 cup tart dried cherries. I add 1 tsp. vanilla essence. All else the same. And they disappear... Thank you!

I just made these. Fantastic!

Mmmm soo tasty!

Wow, easy and delicious. My husband agrees these are the best blueberry muffins he's tried.

I just made these... they were amazing!

I just made this recipe and they are great! Very easy and quick to make. I will be sure to make more of these.

I have made many blueberry muffin recipes and this is the best! Hard to believe because it is so simple. My three kids ate all 12 muffins in one day!

Wonderful. I have been looking for a recipe that could duplicate one I lost years ago. Finally I found it. This is the best Blueberry Muffin recipe ever.

Wow! These are so yummy! Just made them and didn't have high hopes, they're so easy to make and simple, but ooh so yummy! I even made them with all whole wheat, and they are fantastic.

Made this recipe three times now and this is by far the most simple, yet delicious muffin ever. I have tried many other recipes and this is the only one where the muffins are perfect every time. The flavor is great and the texture is bakery quality. Thanks for sharing. My kids and I love this as a breakfast treat!

Simply the best and not greasy. Thanks

These are truly the best, I made them when I had family from out of town. THEY ARE MOIST AND TASTY TOO!!

Delish! My whole family enjoyed these muffins. I spent some time looking for a blueberry muffin recipe that was not overloaded with butter in the batter. I found this recipe to be the perfect balance. Some changes I made though. I used almond milk in place of regular milk. I substituted 1/2 of the granulated sugar with brown sugar. I added about 2 tsp of vanilla extract. Also I did not brush them with butter. Instead I just sprinkled coarse granulated sugar on top of the muffins BEFORE I put them into the oven. I made a double batch, and ended up with 22 incredibly yummy blueberry muffins! This recipe is a keeper for sure!

We tried one batch of this recipe and were quite disappointed to discover that, without first softening the butter, the mix was chunky and scarce. After our second try, we proved Grandma Hinckley wrong by softening the butter for 20 seconds, then mashing it up with our hands with the milk, sugar, and egg. The mix was smoother and thicker, and the result was much more satisfactory.

I think it's pretty much understood that you soften the butter... I don't even bake and I got that much. These were awesome!

Great recipe.
Of couse your butter would be room temperature before creaming.
I used a mixer. I mixed the flour/dry ingreds until blended, but did not go overboard.
I like a little crumble on top,
2 tbsp soft butter
1/4 tsp cinnamon
1/4 cut sugar
2 tbsp flour
Mix together and sprinkle loosely on muffins.
I baked 30 minutes regular oven.
Great recipe!!!!

I'm just making these now, I also added 3 teaspoons of vanilla essence to the mixture and they are heavenly, also if you convert the mixture from cups to mugs, you end up with about 24 muffins and they taste the same, very good recipe! Its a keeper!! Thanks!