Comments on: Magnolia Bakery Blueberry Muffins – make muffins just like they do in the bakery.

By: Melinda

Melinda — Tue, 16 Nov 2010 17:03:15 +0000

This recipe did not work for me either. Took 38 minutes to cook through, never really turned brown though. Batter is dense and not sweet at all.

By: Anonymous

Anonymous — Fri, 07 May 2010 01:28:35 +0000

I made this exact recipe from the Magnolia House Bakery cookbook and they were moist and tasty, but the batter itself was slightly bland. I think next time I might add a bit of lemon zest or cinnamon to the batter for a bit more flavor.

By: admin

admin — Mon, 31 Aug 2009 23:40:29 +0000

I am really sorry these didn’t work out for you. They are good, one thought that I have may have been your baking powder may have been inactive. It sounds like they didn’t lift like they should have. The levening agents in here would have been the baking powder, eggs, and the buttermilk. It sounds like something wasn’t as active as it should have been.

By: Kendell

Kendell — Mon, 31 Aug 2009 22:23:39 +0000

I made these muffins today and was very disappointed.

The recipe says not to over bake them but they still took twice as long to bake and still came out with no color and tasting like a biscuit. I did not want to make scones I wanted muffins.

Not a good recipe in general.