Blueberry Muffins

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{has_more=true, offset=90, total=131, results=[{comment_text=Tried and failed. Will not recommend this recipe and still on the hunt for a new one., approved=true, user_name=T, hs_createdate=1702249865612, rating_new__1_5_=1, id=11175347368}, {comment_text=Not the greatest recipe. Rather lumpy, and needs a lot more flavor - the batter tastes very floury., approved=true, user_name=Michael, hs_createdate=1702249863473, rating_new__1_5_=1, id=11175495817}, {comment_text=Yummy, approved=true, user_name=Che, hs_createdate=1702249862971, rating_new__1_5_=5, id=11175679755}, {comment_text=I make these muffins all the time; often on request from family and friends. They're so easy and fail proof. Frozen blueberries do turn the mix a bit blue but that's half the fun. Pop them in blue muffin cases and you're on theme ;) An absolute winning recipe!, approved=true, user_name=Sarah, hs_createdate=1702249861886, rating_new__1_5_=5, id=11175436108}, {comment_text=Worst recipe ever. Everything was runny and ruined. Wasn't cooked properly at all, approved=true, user_name=Mangala, hs_createdate=1702249861794, rating_new__1_5_=1, id=11175392428}, {comment_text=Used the tips below by only using 1 cup of milk as berries frozen, also used the tip to cover berries in flour before mixing them in. Both tips worked a treat :), approved=true, user_name=Justine Willett, hs_createdate=1702249861398, rating_new__1_5_=4, id=11175469918}, {comment_text=Dreadful recipe, I have been baking for 40 plus years, measured everything carefully. Far too much liquid, I added more flour, filled the cups, so much batter left over I fried a giant pancake for my blackbirds outside. Even though I used less sugar than recipe stated, the batter was still too sweet. And, I think a more buttery flavour would be better. The muffins are still in oven, 10 mins after stipulated time, trying to brown, I am not hopeful., approved=true, user_name=Glen, hs_createdate=1702249861352, rating_new__1_5_=1, id=11175607340}, {comment_text=why do I fail when others succeed? I made this to a T and it seemed extremely runny, I soldiered on without altering the recipe, I made sure not to over mix. I poured the mixture into my muffin tray tested them at 25 minutes at 200 they weren't cooked so I left them for another ten then took them out and they immediately started to deflate so I hurriedly put them back in. And now here I am fighting a losing battle waiting for more disappointment.I am 34 weeks pregnant and may be a tad dramatic at the moment. Where did I go wrong?, approved=true, user_name=1457504480, hs_createdate=1702249860640, rating_new__1_5_=1, id=11174084537}, {comment_text=Made beautiful muffins. I also got 17 large ones from the recipe. I also mixed my wet ingredients in a separate bowl and made a well in dry ingredients and mixed quickly with a fork. I drained my blueberries well and added them last to the mixture with only a few folds with the fork being careful not to over mix., approved=true, user_name=Karina Rosemergy, hs_createdate=1702249860639, rating_new__1_5_=5, id=11175495794}, {comment_text=I used the bones of this recipe however adapted to what I have in the fridge and pantry - exchanged the lemon juice and peel for 3 teaspoons of lemon curd (the price of lemons these days!). I used one cup of oat milk and two eggs with a 1/4 cup of Greek yoghurt. A little less sugar - 3/4 cup (1/2 cup white sugar and 1/4 soft brown sugar). Delicious, moist blueberry muffins with a health tang of lemon. Baking is about experimenting and going with the flow for me and this classic recipe easily allows for creativity. 10/10, approved=true, user_name=Mollie, hs_createdate=1702249860637, rating_new__1_5_=5, id=11174113657}]}