ILLOISA Profile - (15277895)

cook's profile


Home Town: Concord, California, USA
Living In: Barksdale Afb, Louisiana, USA
Member Since: Jan. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Italian
Recipe Box 3 recipes
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Recipe Reviews 2 reviews
To Die For Blueberry Muffins
Definitely a keeper! Yesterday was the first time I made blueberry muffins and they turned out perfect! Light, fluffy, and moist. As other reviewers have suggested, I added 1 teaspoon of vanilla to the batter and used brown sugar instead of white on the crumb topping. I used liners to line a 12 regular size cup nonstick muffin pan and divided the batter equally, about 2/3s full each, and put the crumb topping on top. Don't be afraid if it's more than 2/3s full, the more batter, the more rounder and puffy the top will be. I carefully folded in the blueberries to the batter with a silicone spatula, making sure not to squeeze any to prevent the color to leak. For the crumb topping, I used room temperature butter, cut it in cubes, and added it to the sugar, flour, and cinnamon mixture. The fork wasn't doing me any good and I don't mind getting down and dirty, so I just used my hand to mix it all to make crumbles. It was the right amount and the butter did not melt to the pan after baking. I adjusted the temperature and time according to my oven, so I preheated mine to 375 and baked for 18-20 minutes. I can't wait to try this recipe with other fruits!

2 users found this review helpful
Reviewed On: Jan. 12, 2012

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