Comments on: Blueberry Lemon Poppyseed Muffins

By: Maria

Maria — Fri, 17 Nov 2023 20:22:45 +0000

Delicious recipe, I made these yesterday for my husband and he loved them.
Also, I believe there is a typo in the temperature instruction. In the beginning of the recipe the preset temperature is 425 but when the muffins go into the oven the temperature is 475.

By: Alyssa Rivers

Alyssa Rivers — Tue, 25 Jun 2019 20:29:46 +0000

In reply to Kelly.

Yes, that will work. It may not turn out as thick and the taste will be slightly different. It will have the same great look and taste.

By: Kelly

Kelly — Sun, 23 Jun 2019 01:52:06 +0000

I don’t have plain Greek yogurt on hand but I DO by have plain yogurt. Will that work ok?

By: Tiffany

Tiffany — Wed, 27 Mar 2019 11:45:24 +0000

These turned out well! I followed the directions closely except used more blueberries. The dough was not pourable for me but a spooned it in the liners and they turned out well! Yum!

By: Alyssa Rivers

Alyssa Rivers — Thu, 07 Feb 2019 09:49:52 +0000

In reply to Olivia.

Yes, of course! You may have to adapt other ingredients and amounts but that sounds delicious! Let me know how it turns out! XOXO

By: Olivia

Olivia — Wed, 06 Feb 2019 02:17:06 +0000

Could you use coconut or almond flour?

By: Monique

Monique — Thu, 11 Aug 2016 13:37:32 +0000

Well yes the dough is thick..but they are dense and moist and delicious.I started at 425 then 375 and they were perfect ..as for wet/dry..I just looked and gently mixed accordingly..and they turned out very well.They puff up..just right.You can never have too many blueberry muffin recipes:)

By: Sylvana

Sylvana — Mon, 29 Feb 2016 04:55:26 +0000

Is this recipe wrong? I have a blob of sticky dough, not batter that you can “pour”.

By: Melody

Melody — Sun, 28 Jun 2015 04:55:07 +0000

This recipe sounds great!
Have you ever tried limes instead of lemons for more of a kick?
Also can you tell us why the recipe calls for the first 5min to be baked at 475?

By: Teresa

Teresa — Thu, 20 Nov 2014 02:49:08 +0000

Very sticky batter…pour? Put in muffin papers and did not settle into tins as too thick. Tasty raw dough. Why two temperarures? Tried 425 5 min…now 375 for remainder….what should temp be? Think some buttermilk would have helped…is recipe correct?