Excellent! As others have suggested, I added a teaspoon of vanilla extract and cut the white sugar down to 1 cup. My flour is always a mix of white and wheat. I used large fresh blueberries and probably put in almost 2 1/2 cups! The batter was thick enough to suspend the many blueberries perfectly, no falling to the bottom. The recipe doesn't say what kind of milk, I used 1 percent. My oven runs very hot, and I found 21 minutes at 350 was perfect, for me. No liners for me, just a metal pan sprayed with Pam. They came out easily, with a lightly crunchy top. A dense, cake-like muffin which my family prefers over light and airy. A recipe I will use again!
Was this review helpful?
1 user found this review helpful
Excellent! As others have suggested, I added a teaspoon of vanilla extract and cut the white...