To Die For Blueberry Muffins
Okay, I've made this recipe three times. The first time, I made it exactly the way it's listed here minus the crumb topping (I wanted to cut down on the calories). The second time I substituted sugar with Splenda and the third time I used Splenda again but substituted the oil with applesauce and the milk with buttermilk.
I was just experimenting; here is my opinion: 1) the original recipe is good but not what I expected due to all of the 5-star reviews. I feel like it is missing something (besides the crumb topping)but I can't pinpoint it. 2) The batch I made with the Splenda was just as good, I didn't notice much of a taste difference than the original recipe. 3) The batch I made with the Splenda and applesauce and buttermilk was...well, spongy. They werent horrible, but they weren't as good as the first two batches. They really need the oil. Although they were moist, the texture just didn't feel right.
I think I will keep looking for more Blueberry Muffin recipes to try but until I find one that I am satisfied with I will keep this one on hand. Of course, I will be making the orignal recipe and not one of my experimental ones.
14 users found this review helpful
Jul. 4, 2006