This is the recipe for me! I've made more blueberry muffin recipes than I can count, and this one is my personal favorite. When trying a new recipe of any kind, I always make it with the original ingredients, no additions or substitutions. This recipe does NOT need any topping, in my humble opinion. I will admit to halving the recipe, tho, because the four of us couldn't eat two dozen. I used large, fresh blueberries. I read several of the reviews, and so many wanted to tweak the recipe in some way. I like it the way it is.
Update: I made this recipe again with the intention of halving it, but goofed and put the full amount of salt and baking soda in. I didn't want to scrap it, so I just added the rest of the flour in the dry ingredients and added the other two eggs and 1/2 cup of unsweetened applesauce instead of more oil. I only had enough blueberries for half the recipe, so I divided the batter and made half with the blueberries, and in the other half of the batter I added a cup of fresh, chopped strawberries, 1/2 cup of chopped pecans, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. All the muffins turned out beautifully, with nicely rounded crowns. I agree that this is a very forgiving recipe! For those who said that the muffins were flat and dense, something has to have been done incorrectly, or the oven is not baking at the correct temperature. I think it is very important to check the temperature output on one's oven, especially if it is more than a few years old.
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This is the recipe for me! I've made more blueberry muffin recipes than I can count, and this...