I cannot say enough great things about this recipe. The texture was perfect, the blueberries evenly spread throughout, and the top was nice and crisp. I did not have any issues with the sweetness as some people did. One note, however. I followed the recipe to the "T," except that I made the foolish mistake of using margarine in the crumb mixture (since I had quite a bit in the fridge to use.) Not a great substitution on my part. You really need that real butter flavor (not the icky, fake, vegetable oil flavor in my margarine :-p) to complete this yummy muffin. Another thing--the batter is thick, but if you follow the instructions exactly, they come out as they should. Use a measuring cup, put in your 1/3 C oil, add the egg, and pour milk to reach the 1 C line as stated. It might be a little more than 1/3 C of milk but that's okay! The purpose of the direction is to get 1 full cup of liquid. I sprayed my pan like crazy and could tell that if I hadn't, I would've had sticking difficulties. Thanks so much for this recipe, I will be using it a lot during blueberry season! EDIT: These are 100x better the next day, if that is even possible!
Was this review helpful?
2 users found this review helpful
I cannot say enough great things about this recipe. The texture was perfect, the blueberries...