Gwen Profile - Allrecipes.com (180818324)

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Gwen


Gwen
 
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Member Since: Oct. 2013
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
To Die For Blueberry Muffins
I want to rate it 3 1/2 stars. The muffin itself was very good, but I found the topping to be too much and too sweet. I have made this recipe a few times, first following the recipe exactly. I remember enjoying the muffin but I guess it had slipped my mind how sweet the topping was. Second time I made it I used a mix of blueberries and strawberries, and I was very impressed, but I purposely left out the topping that time. After the third time and using blueberries, raspberries and strawberries and making the topping again, I decided that if I ever make this in the future that I will most definitely either cut the topping in half or eliminate it completely. Muffin recipe is a great base for berries though.

1 user found this review helpful
Reviewed On: Sep. 12, 2014
Strawberry Muffins
I did not try the recipe as is, I'm sure it would've been ok, but the changes I made based on other reviews make it great! I reduced the flour to 1 1/2 cups, used a generous 1/4 cup of each brown and white sugar, added a splash of vanilla and about 1/2 teaspoon of vanilla. Lots of flavour and beautiful texture. I'm sure as written flavour might have been a bit bland, and maybe even a bit dry but with the changes made this recipe is a keeper!

0 users found this review helpful
Reviewed On: Oct. 6, 2013
Blueberry Buckle
I can't really review the recipe as is as I didn't even attempt to try it as written based on all the reviews, though my 3 star rating was based on the fact that the changes I made were great. I could see it being dry using 2 cups of flour, so I reduced it to 1 1/2 cups, I used butter in the whole recipe, no shortening, more flavour! I added 1 tsp vanilla for flavour too. And it was a must to use brown sugar instead of white for the topping. The result: a beautifully moist and flavourful cake with delicious berries and a delightful crispy topping. With above mentioned changes, this recipe is a keeper!

0 users found this review helpful
Reviewed On: Oct. 4, 2013
 
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