So good and easy to make. Will make again!

Delicious! ✨✨✨ Easy to make and a hugh to the soul.

They turned out fluffy and tasty. I reduced the sugar to 1/2 cup and replaced one of the cups of white flour with brown flour. My go to muffin recipe. I’ve made them several times now and they are always a hit with my family.

I used toasted coconut and almond milk blend and no eggs because we had dairy free & egg free people eating and these turned out moist and delicious I also lowered the sugar to 1/2 cup, plenty sweet with the blueberries.

Perfect! I added an extra half cup of blueberries & they came out awesome.

I would wait to add the blueberries after I put the batter in the tins. I would also turn them around in the oven half way through.

I made these last week and everyone loved them.

Very good recipe. Muffins were nicely shaped, not overly dense and moist. Not too sweet without the sugar on top but not bland so you could definitely crust the top with tons of sugar or choose to leave the sugar off. Simple and quick to make.

This is really the BEST EVER buttermilk blueberry muffins recipe!

Nice rise with a crispy top; good texture and moist on the inside

These were so yummy! Per reviewers ideas: we added 1/4 cup more sugar. From our own ideas: we used semisweet chocolate chips in half the batter and espresso chocolate chips in the other half and both were so yummy!

I used rizen berries ehich cooked a little with some sugar.

First time baking, muffins came out perfectly

I've just made them, and I absolutely LOVE how they turned out. This is a recipe that I will definitely add to favorites.

Fluffy and delicious! Followed recipe exactly, except I had to use frozen blueberries that I defrosted on countertop in bowl of cold water, then dried them on sheet pan before adding them to batter.

They turned out very yummy! I added chocolate chips to some as well

Easy to make Really good. I doubled the recipe and shared with family. Hubby like them and had 2 for breakfast along with 2 crescent apple pies. Will make them again.

Turned out great! Delicious! Not too sweet.

Very tasty! This recipe is a keeper. Everyone loves them & have asked for the recipe. This is my third batch in 2 weeks. The trick is to barely mix in the dry ingredients; & then to ever-so-gently fold in the berries. I’m going to try using strawberries on this next round.

Turned out great! Big & fluffy!! I like that they are not overly sweet. I even made them a little bit healthier. 1/2 cup of flour I substituted with whole wheat, and 1/2 of the sugar needed, I used coconut sugar. Again, not overly sweet, but the blueberries and the sugar sprinkled sugar on top was enough for my family.

Very nice looking muffins, but more of a bread and lacked sweetness.

Super easy to make and taste really good! I used frozen blueberries instead of fresh though.

Amazing!!! No modifications. Kids love them. We’ve been making them as a special treat for weekend morning.

Turned out pretty good but was more savory than sweet. Next time I'd add more sugar and maybe less flour.

Turned out wonderful, moist and fluffy and flavorful, despite that I forgot the avocado oil and mixed it in the end. Was really worried that forgetting that step and adding it out of order was going to mess it up but it didn’t, so glad. Will definitely make these again.

Turned out amazing. Really yummy. Everyone loved them.

Outstanding! Joe D Made these in large muffin pan (6). Very tender!

These muffins are amazing!