This crisp is fantastic! I had 3 cups of blueberries so that's what I used. I did not double the topping, but I would have if I had used more blueberries. My husband complained that there wasn't enough topping, but I thought there was plenty. I mixed the fresh blueberries with about 3 T. sugar and dotted the top with butter (about 2 T.) before crumbling the topping on top. You cannot taste the mayo, and the topping is very easy to mix and absolutely divine - this is the recipe I'll be using for all my fruit crisps; it would taste great with apples too!

Reviewed On: Apr. 21, 2009

Very nice muffin, a little crumbly, but the streusel topping added a nice crunch and pleasant sweetness. This recipe made 12 large muffins. I used 2 cups of fresh blueberries.

Reviewed On: Apr. 21, 2009

I make these as listed, except the 2 tablespoons of baking powder is clearly a typo/error. It's 2 TEAspoons of baking powder. I have made the batter using both vegetable oil and melted butter, and I think the oil works better and makes a lighter, fluffier pancake. While buttermilk pancakes are nice, we don't always have buttermilk on hand; this recipe is a nice standby, since almost everyone has all the ingredients on hand at any given time. It's quick and easy and pretty good!

Reviewed On: Mar. 21, 2009