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!
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Definitely a keeper! Yesterday was the first time I made blueberry muffins and they turned out...