This is a table beer, and is intentionally thin-bodied. Hope you'll try it again knowing that it is mean to be crushable. I hear ya though. I love your beers and still a fan! Kells I. Emily H. Tyler W. Shouldnt be so low rated. Nice funk, beautiful color, easy drinking. Todd C. Tyler c. Not their best. First time I've been let down.
Mark S. New brewery find! Subtle blueberry, perfectly balanced. Foeder fermented adds great complexity. Purchased at Rowley Farmhouse Ales. Scott G. Kerri A. Jacob B. Light, berried, initial funk that comes through to the natural flavors.
Simple, refined. Delilah Q. Tom B. Propose Edit Propose Duplicate. Lithuania Cell Division. Norway Cell Division. Check-in Add. The last thing to note: muffin recipes use baking soda and that means they really bake best with higher heat. First it sets the crust quickly which controls the "spread" and forces the muffin up into a pretty crown.
The creation of mushroom shaped muffins is a modern thing. So crank up the oven to when you make this recipe and they cook for about 12 minutes. Love the recipe! This is the best muffin ever!!! The top comes out lightly crunchy without having to make a special topping.
I followed the advice of some of the other reviewers and added 1tsp of vanilla, and I cut the sugar to just 1cup, but I totally could have handled the entire amount I have a raging sweet tooth, though. Even though I cut the sugar, that's not to say that these weren't sweet. They were absolutely decadent!!! These muffins are fantastic. I added about a teaspoon of vanilla and a little more blueberries. I used frozen blueberries that I allowed to thaw. What a happy thing it turned out to be that I had so much extra topping left over from "Rhubarb and Strawberry Crunch.
They're not an old-fashioned muffin in the traditional sense mind you, more cake like I added a teaspoon of vanilla cake should have vanilla, right? I got eight Texas-sixed muffins, and I had enough of that wonderful brown sugar oatmeal topping for all of them. I made them with cake flour and "fresh blueberries" that exploded in the muffin while it cooked, to make a wonderful cake-like muffin that is absolutly delicious!!!
If you like blueberry muffins I suggest you try this recipe! Very moist muffins, make sure to mix your berries with some of the flour before adding to the batter so they won't sink to the bottom. These make a lovely thick batter.
One little thing I did differently was to not completely fill up the milk measurement ad top it off with a little vanilla - we like vanilla in almost everything! These tasted very good, but didn't cook up real well. Admittedly, it could be my oven. It's very tempremental and needs a new heating element. They were flat and didn't puff up like I was hoping.
I used frozen blue berries as well and tossed them with sugar. The batter was great. They got eaten, but no rave reviews. I was disappointed - but again I think my oven was the real culprit here. Will try this recipe again and hope for better results.
These were great! They were absolutely fabulous! This is a great recipe. I followed the original recipe and added a teaspoon of vanilla extract and extra blueberries I used frozen and they worked just fine. They were light and fluffy make sure your baking powder is not expired or old. These were quick and delicious. They were not what I'd call light and fluffy fall-apart kind of muffins. They were not dense like pound cake but like a normal cake. They held together for the most part when you bit into them which I appreciate as a mom of three!
I used frozen blueberries and put them in so they didn't bleed blueberry juice all over and turn my muffins purple. This was a nice thing!! I absolutely will be making these again. One other thing, I doubled recipe so I could have more than one dozen muffins. I filled my four muffin pans to the top and a bit over the top in some cases and it came out to exactly 24 muffins. You can stretch it out to more servings if you're conservative in your muffin size.
I like bigger muffins and they actually didn't get puff up huge This is the perfect muffin recipe - super easy and versatile. I followed the lower fat version and doubled it to make 12 jumbo muffins. An instant hit with our family. The batter for these whips up real quick. And even though my kids didn't like them I knew it was a long shot -- they don't like anything even slightly healthy.
Or gooey. I thought they were delicious. Made these last night at 9pm I think that's all I need to say!! Great Recipe! Excellent cake-like muffins, I made these in extra large silicone muffin pan and cooked an addintional 7 minutes. The first time I made this recipe I used a square pan instead of cupcakes.
The resulting cake was wonderful - added a lemon glaze to the top. Now I use this batter for all my "cakes" just adding whatever berries I have on hand. I've used this for petite fours glazing the plain cakes and decorating with fresh violets, candied fruits, etc.
What a wonderful recipe. Thanks to Aunt Blanche. Absolutly delicious! They are best fresh. They have a little crunch of the top. The top wasn't crunchy after the first day, but they were still delicious. These are yummy! I add sugar in the raw to the top of them for a little sparkle and crunch. Also- I've made them with fresh and frozen blueberries and both versions worked out well.
You know, with all the muffins I've made from the pre-made packages, and the flops I've created myself, I couldn't believe how easy this was to make. My daughter 3 helped me the entire time and they turned out fabulous! Even with the apple substitution. My kids devoured their entire muffin, something they have never done before. This is definitely the recipe i will be using from now on. Thanks Aunt Blanche! Great muffins! They stayed soft and delicious overnight so we were able to enjoy them two mornings in a row.
These muffins were great! Took advise from others and added 1 tsp vanilla These were super easy the make and better then what you buy at a bakery. Use fresh blueberries and the flavor really pops out. I normally have a problem with my blueberries falling to the bottom of the pan.
Not here. A word of caution These were good, but not great. These are perfect if you want a no thrills and very simple blueberry muffin recipe. I will make these again because they are easy. These turned out delicious. I brought them to a party and everyone loved them. I used a little less blueberries and the result was great.
Thanks for a great recipe Bevy. Followed recipe and added 1 teaspoon of vanilla and sprinkled tops lightly with natural cane turbinado sugar before baking. Took about 42 minutes at to bake 6 jumbo muffins in paper liners.
Need to get another Texas pan for the next time I make these which will be soon Came out Golden on top, sides and bottom and loved the light texture inside. Had really large fresh gourmet blueberries that stayed suspended throughout the muffins. Nice recipe because dough had enough butter in it that blueberries didn't sink to bottom like some recipes. Doubled and made 2 doz regular size paper cupcake liners.
These muffins came out beautifully. They turned out great and my family enjoyed them as well. Thank you. I made these muffins with my 3 year old. They are easy, and quick. He helped do the dumping and mixing, and sprinkled the crumbles on top with a little help :. I didn't use fresh blueberries though not in season. I actually tried canned blueberries for the first time, and drained the juice first.
These are truly yummy muffins, and I am kinda a snob when it comes to muffins. I love the crumble topping and moist consistency. They tend to be a bit crumbly the next day These were a hit with my son and husband and even my 10 month old!! I prefer the "To Die for Blueberry Muffins" from this site. Only added vanilla and more blueberries YUM! Thanks for a great recipe!! I chose it because it's my mom's name I cut down on the sugar to 1 cup, didn't add any salt because I used salted butter.
Also I sprinkled brown sugar on top before I baked. Wonderful Saturday morning treat! Thank you for the recipe. I subbed OJ for the milk, cut the sugar to 1c, and added vanilla. They were delicious served warm with fresh homemade honey butter!
These are fabulous and gorgeous! I didn't make any changes and they came out moist and cake-like, just how I like my muffins! I topped them off with some raw sugar before baking to add a little sparkle and crunch. These muffins were good, however I thought that they were missing something. Next time I will add some real vanilla. I do not think that they were overly sweet. The top is crunchy and they are very cake like. They are really good. It was pretty good!!!!
My family enjoyed them A LOT!!!! And it wasn't to sweet eather, just right. Oh my goodness these muffins are great! I'm a caterer and these are by far the best muffin I have tried. I'll be using this recipe in the future, instead of using commercial mixes.
These muffins were incredibly easy to make and delicious to eat. I also substituted frozen raspberries for blueberries and they were fantastic. Great recipe! These muffins were excellent! They really put boxed muffin mixes to shame. These were a big hit! My family gobbled these up in an afternoon. I wish I had doubled the batch- now I have to make them again! This was my 3rd Blueberry Muffin recipe this week and was by far the best. So delicious.
I used frozen blueberries thawed and they turned out fine. I added vanilla and just a tiny bit of Cinnamon Sugar on the top of each muffin before cooking. Will definitely make over and over again. Even the dough was divine I know you aren't supposed to eat it because of the raw eggs but I couldn't resist!
I don't know who Aunt Blanche is but she knows a good muffin. Never liked muffins with oil so this recpe suits us very well. Also, someone suggested cake flour and that would make them more like a cupcake - a good idea. Some lemon rind ups the flavor which is always good with blueberries.
Please do not make too many changes to this recipe because it does not need them Wonderful muffin recipe! I also used frozen blueberries and mixed them with a tablespoon of sugar in a separate bowl last time I tried making blueberry muffins I found the blueberries to be a little too sour and then I added them to the batter without any thawing. The muffins had just the right amount of sweetness, a firm outside, and a light, cake-like inside.
These are so easy to make. My 5 year old daughter did everything except the mixer! They are so tasty, I will definately make these again. I followed the recipe exactly, except I used buttermilk instead of regular milk. Great and easy receipe, muffins come up very nicely one of the best muffin mixs I have used.
Also you can subsititued cranberries and they are just as good! Thanks :. A very simple recipe. A good way to use my blueberries. It was lacking a little something. Maybe next time a little lemon zest, orange zest or cinnamon! I have been searching for years for a nice, sweet blueberry muffin recipe, and now I found it!
I used frozen blueberries as that is what I had on hand, and also added 1 teaspoon of vanilla to batter. Otherwise, followed exactly. Next time I want blueberry muffins, I will look no further than this recipe. Definitely a keeper, and I am so glad I found it! Thanks, Bevy! These are really good.
I made no changes whatsoever and would not want to. Everybody who tried them loved them. Good recipe. I will make again! This recipe is similar to the Best of the Best Blueberry Muffins also on this site although the directions are a little different. About the only change I made was to substitute buttermilk for the milk. These were very good--not too sweet and have a great cake-like texture.
I don't know if I have smaller muffin pans but I doubled the recipe and got 36 muffins. I did sprinkle a little sugar on the tops before baking. I'll definitely make them again. I followed the recipe exactly but the mixture came out runny. I tried to add more all purpose flour to make the mixture less runny but this did not help. The blueberries sank to the bottom and melted and the muffins were flat and sour. Might try again without salt or the milk.
My goodness these are wonderful. I've been looking for a recipe similar to my favorite store bought mix. This is it. They are moist and cake like, but with a nice crunchy top.
For colors and of frame read. Add the attacker Four send Site is over. I from the by.
Blanche Of The Blueberry Barrens Paperback – April 14, ; Print length. pages ; Language. English ; Tell the Publisher! I'd like to read this book on. Blueberry Blanche by Yokohama Brewery is a Wheat Beer - Witbier / Blanche which has a rating of out of 5, with 28 ratings and reviews on Untappd. Petite Blanche - Blueberry by Rowley Farmhouse Ales is a Farmhouse Ale - Other which has a rating of out of 5, with 65 ratings and reviews on Untappd.