Wow oh wow oh wow! These are FANTASTIC! I'll start off by saying I made them with lactose free milk and lactose free margarine for the topping and they are soo good! I only used 3/4 cup blueberries because I was afraid of over-adding, which happened last time I made blueberry muffins (with another recipe) and it turned into mush. Even though I only put in 3/4, there were still a few blueberries in each muffin, however not enough so I will put in more next time I make them. Also, I ended up with A LOT of the topping mixture; I only put 1 tsp on each muffin (except for one I made without the topping which I haven't tried yet) and the topping mixture I have leftover measures 3/4 cup! I'm not complaining, it was delicious. I'm just going to figure out how to store it and save it for next time I make these! Someone commented about how these are "coffee shop" muffins and they are right! They taste like a sweet treat dessert that you would buy from an expensive cafe. This is the blueberry muffin recipe I will use from now on! I wouldn't change a thing, they are scrumptious!
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Wow oh wow oh wow! These are FANTASTIC! I'll start off by saying I made them with lactose free...