I tried this recipe, but only had frozen blueberries on hand and another person had suggested baking at 325F because of this, so I did that. I baked them for about 40-45 minutes, until they looked done. I also switched out the white sugar for brown on the topping. I wasn't able to "sprinkle" as was suggested in directions, but basically dolloped the topping on and worried it would be hideous. I used to work in a bakery that made the best muffins, so was a bit dubious, but the recipe is terrific. With this recipe, it yielded 5 texas muffins. I also had concerns about the muffins cooking properly, as blueberry muffins are notorious for not cooking right through, so I ensured they were lightly browned on top, stuck a tooth pick in and was satisfied. My husband will like these (he's been nagging me to make blueberry muffins for ages).
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I tried this recipe, but only had frozen blueberries on hand and another person had suggested...