This is an awesome recipe. If I could I would give it 4 1/2 starts, but it's not an option. I didn't have cup-cake papers, so I greased, and lightly dusted the pans with flour. The muffins totally sticked. Next time I will have paper. But they are quite moist, and tastey. I personally used frozen blueberries. 2 cups worth, which is about a pints worth. But I only thawed out 1/4 of a cup to mash, and add to the batter, and then added the rest of the blueberries still frozen. Cake turned out fine, though I may add a little less blueberries next go. However, they didn't make the cake fall or anything. Baked up well, and kept its shape. Just a LOT of blueberries for my taste. Probably only reduce it to about 1 1/2 cups or so. The recipe should be compatible with splenda, so I'm gunna try it with splenda next time. I also didn't have buttermilk, and used what I had on hand (skim), and I substitued Canola oil for the butter, which I almost always do in my recipes, and it turned out great! Definity a good base recipe for me to have. Thanks so much.
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