Hats off to you, Heather! This recipe is the best ever and is now my favorite "go to" recipe for blueberry muffins. I am blessed to have wild native high-bush blueberries growing right in our backyard (New Hampshire, USA). My husband picked 2 cups and asked me to make some muffins. My only change was to increase the lemon zest to 1/2 tsp. We love the lemon flavor with our blueberry muffins and I increased the amount of blueberries to 2 cups. The topping was delicious (didn't change a thing). My only suggestion is to either spray the top of metal muffin pan with nonstick spay or grease/flour top of pan BEFORE adding the paper muffin cups. Because of the topping, it was somewhat difficult to remove the cooked muffins from the pan because the top was a bit stuck. I baked the full 25 minutes and they came out so delicious! Maybe I'll invest in a new nonstick muffin pan! :) Thank you!
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Hats off to you, Heather! This recipe is the best ever and is now my favorite "go to" recipe...