To Die For Blueberry Muffins
Changed a few things: I always use evaporated milk whenever a recipe calls for just milk or cream. Also, eliminated the crumb topping in order to save some calories, but if I ever make these for company, I'll be sure to add it.
I had blueberries which I had frozen myself from fresh, and "defrosted" them in warm water then drained well before adding to the batter.
NOTE: Do NOT whip the batter, but BLEND in order to avoid air pockets...gives the finished muffins a nice dense texture instead of a "cake like" texture.
I also used a dark, extra large, muffin tin whereby I lowered the oven temperature to 375 degrees and baked them for 22 minutes. Do not over bake.
Serve with a dark roast cup of coffee, and pass extra butter...YUM!
2 users found this review helpful
Jun. 18, 2013