I doubled the recipe, which made 11 jumbo muffins. I agree with other reviewers that the proportion of topping is too much. I only doubled the batter ingredients and not the topping ingredients, and I had over 2 tablespoons of topping per muffin, which was plenty. I used frozen blueberries, which I tossed with a little flour, and they came out great. The blueberries didn't sink to the bottom. I had to bake them 31 minutes, but that might be because of the frozen blueberries. The muffins were moist and delicious and had a sweet, crunchy top. They tasted even better after sitting a few hours and the next day.
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I doubled the recipe, which made 11 jumbo muffins. I agree with other reviewers that the...