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Nothing is better then a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.—Dewey Grindle, Blue Hill, Maine
Nutritional Facts 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Wild Blueberry Muffins in Taste of Home April/May 1995, p59
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jul. 08, 2012 by Beckyrabel
I found this receipe several years ago on this site. My family love it and my kids beg each year for me to make it when our blueberries get ripe. I have also substituted with cramberries. This is a family requested receipe every year!
Reviewed on Dec. 03, 2011 by tamarachronister
I was afraid if I used all the streusel topping that the muffins would be too sweet, so I used maybe half of it. It was just perfect for my taste. I loved that they were so light and fluffy, not too sweet, and we could taste the blueberries as well. Excellent recipe - I'm freezing some to have home made goodies on hand when friends drop in. They go great with milk or coffee!
Reviewed on Dec. 12, 2010 by kdiehl
Mine turned out very cakey
Reviewed on Nov. 09, 2010 by heley
Very dry mixture I thought maybe too much flour. Fine after they baked and the topping made them better. I think I will stick to my Mother's recipe
Reviewed on Aug. 08, 2010 by 282778
Texture was a little dry and they were not sweet at all. I prefer my muffins a little sweeter as we somtimes have them as a dessert. Will probably not make again.
Reviewed on Aug. 03, 2010 by Mrs. Moffitt
Very good. Made these for a sunday morning breakfast and I have to agree that they are just right when it comes it sweetness. Just make sure you add the streusel topping. That's what really makes it good. :) I made them with fresh blueberries and they were just wonderful.
Reviewed on Jul. 26, 2010 by whiteflower_pa
Really good muffins. Everyone loved them. Not too sweet, a great breakfast muffin.
Reviewed on Jun. 15, 2010 by Chelle114
Too bland! I won't be saving this recipe.
Reviewed on May. 01, 2010 by dwolfsberger
Excellent recipe. Not too sweet. Just enough blueberries. Wonderful texture and crumb. Streusel topping was the perfect topping. Picky husband ate one before they were cool, went back for seconds and even said they were good. (High praise from one who generally says everything is O.K.) I already plan to bake more for visiting company.
Reviewed on Dec. 16, 2009 by StaceyAdamache
These are excellent! I plan to made another few batches and freeze them for after our baby's arrival!
Reviewed on Sep. 21, 2009 by sheilast
I tried this recipe and the muffins were wonderful! I was lucky to have any left the next day since my husband wouldn't stop eating them. I already plan on making them again tonight.
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