I have tried many, probably over 20, blueberry muffin recipes, and this is the best. I used to work in a bakery, and have been looking for a recipe that matched those wonderful blueberry muffins that we made from scratch. This is almost perfect!
Modifications: I like the batter a little looser, so I either add another tablespoon or two of milk, or I zest a lemon and add the juices to the batter. If I have sour cream in the fridge, I will sometimes add a heaping tablespoon, too. I also think baked goods in general need vanilla, so I always add a teaspoon. Don't use too much crumb topping (I halve what the recipe calls for), or they won't rise all the way. This is a solid base recipe, and so simple that I make it at least once a week.
You can also easily double the recipe and keep it in the fridge for several days in a tupperware container and just scoop out enough for two or three every morning. Keep the crumb topping in a separate container, and they come out just as good as if you just mixed them up! No need to let the batter come to room temp either, they just may need a few more minutes in the over.
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I have tried many, probably over 20, blueberry muffin recipes, and this is the best. I used to...