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To Die For Blueberry Muffins

Reviewed: Nov. 2, 2013
As this was the first time baking the muffins last night, I followed the recipe word for word. The only change I made was to lower the oven temperature by 20 degrees. Next time I'll double the quantity of blueberries (there wasn't enough blueberry taste for me, personally) and add a generous drop of vanilla (I genuinely think the muffin batter needs it). The mixture made 7 large muffins for me. As others have said, either double the muffin batter or halve the crumble topping. My advice is to make the full amount of crumble and save half in the fridge for another bake - I'll certainly be using mine again tonight, and will be glad that I have some already prepared. I suspect the few bad reviews here are down to faults in the baking process and not the recipe itself. Just try again if it went wrong. Don't over mix your batter; I used a fork to fold in all the ingredients and spent only a few seconds doing so. Measure your ingredients before you begin, and be precise. Fill your muffin cases or pan only 3/4 of the way up, not to the top! Cover your blueberries lightly in flour before adding to the batter and they should not burst open or sink to the bottom of the muffin when baking. Be precise with the baking time. I checked mine at 20 minutes with a cocktail stick and they were already done.
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