These were quite tasty. I tried to make them exactly as written. But my blueberries were from a fresh batch I froze maybe two months earlier, so I thawed, rinsed and stemmed 1 cup of them for this recipe. Also, I was finishing off a can of baking powder, so I used a little more than 2 1/2 teaspoons - probably more like three. The muffins came out nicely fluffy. I found that the minimum baking time of 20 minutes was plenty - they were nicely golden-brown by then. I don't think I'd ever done the "lightly touched" test - I've always used a toothpick - but it worked! I guess I can recommend this recipe for quick and easy breakfast muffins.
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These were quite tasty. I tried to make them exactly as written. But my blueberries were from...