This was my first attempt at blueberry muffins from scratch. I used frozen blueberries, I drained them in a strainer over a bowl, but should have also rolled them on some paper towels to remove excess moisture. I used natural cane sugar and unbleached King Arthur flour. The batter was extremely thick, so thick there was no way I could fold in the berries; it had the consistency of cookie dough. I added probably another 1/3 cup of milk to thin it out a bit. I used heavy white paper baking cups and filled them to the top edge since I wanted bakery-style muffins; the recipe yielded 6 muffins with lots of crumb mixture to go around, so I generously sprinkled it on top. They baked nicely but I thought the batter should be a bit sweeter, so I will probably add an additional 1/4 cup sugar to see if that improves it. I will also add in some fresh lemon zest to boost the batter flavor. All-in-all this was a great recipe and I received good compliments, especially about the crumble topping. My 86 year old mother said they were better than the bakery. I love my mom.
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This was my first attempt at blueberry muffins from scratch. I used frozen blueberries, I...