In a word? WOW! I made this into jumbo muffins (an even dozen) and they're spectacular. Moist and flavorful. I incorporated a tsp of freshly grated lemon rind and used lemon extract in place of vanilla (since I adore the combo of lemon and blueberry) and substituted Splenda for half the sugar (to make them more diabetic friendly.) They rose up nice and high. I skipped the crumb topping, opting to merely give a shake of pearl sugar instead for sparkle. I'm sure it would be fabulous with the streusel, but this recipe is so good, it makes a delicious product all on its own without any adornment. Be aware that your product will not get overly brown on top, so don't keep baking, expecting that to happen - you'll end up with a dry cake. Coat the blueberries with some of the flour called for. It will keep the berries from sinking to the bottom. Also, wait until the very last second to gently fold in the blueberries to avoid having a purple-blue "smurf cake."
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In a word? WOW! I made this into jumbo muffins (an even dozen) and they're spectacular. Moist...