These muffins are classic blueberry muffins, save for the addition of a just a dash of lemon zest, which brightens the flavour. You can use either fresh or frozen blueberries for these addictive muffins.
Really easy & delicious - 16 Aug 2015
These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper. - 31 Aug 2005 (Review from Allrecipes US | Canada)
I doubled the sugar (and used honey instead), added some vanilla extract and used whole wheat flour instead of white as well as soy milk instead of regular I also left out the lemon zest. We ate the entire pan of them within the evening!!!! They were great and easy to make. - 21 Feb 2005 (Review from Allrecipes US | Canada)