I used milk instead of water (I just had no eggs) and baked 12 muffins and a small rectangular cake. The cake is surprisingly moist. With the price of eggs these days, this will surely be my go-to recipe :-)

Reviewed On: Mar. 20, 2012

I just made the recipe - one batch with vanilla and dark chocolate and another batch with cocoa, almond extract, chopped almonds and white chocolate. The muffins are very moist and somewhat crumbly. I prefer the vanilla/chocolate combination, but it is probably due to the low quality of the white chocolate I used - it melted into the batter and made the muffins quite oily. I am really looking forward to using this recipe with other combinations.

Reviewed On: Feb. 3, 2012

These were very good. I have a little problem with my oven, but these turned out great. And I even don't like blueberries! I can imagine substituting the blueberries with raspberries, blackberries, blackcurrant, cranberries... I would only change one thing: I would not mix the berries into the batter but rather sprinkle them over the top of the batter in the muffin tin, then cover it with the streusel topping, because my blueberries sank to the bottom and made soggy spots all over the bottoms of the muffins.

Reviewed On: Jan. 18, 2012