These muffins are excellent! I used non-stick extra-large muffin pans and sprayed with PAM but didn't use paper liners and they came right out of the pan when they were done. The only modifications I made to the recipe were doubling the amount of blueberries, I kept all the blueberries whole (did not crush them), and I left out the sugar topping. Otherwise, I followed the recipe as is and they were the best muffins I've ever made (and I've made plenty in the past). Just a few comments for less experienced bakers - when creaming the butter, make sure you use the paddle attachment on the stand mixer and make sure the butter is at room temperature. Creaming the butter and sugar together should result in something that looks like fluffy icing/frosting. When adding the blueberries, make sure the blueberries are first coated/dusted with a bit of flour, and carefully fold them into the batter (keeping the fluffiness of the batter/dough). Finally, the buttermilk is a must - you cannot substitute the buttermilk in this recipe.
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