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Blueberry Streusel Muffins
This is a great blueberry muffin. The texture is soft and crumbly. This recipe is easy to tweek according to your preferences without compromising the main portion of the muffin. I've made it once as written and it was great. The next time I made it I substituted half of the sugar called for with splenda, buttermilk in place of the milk, doubled the streusel topping, and baked it in a cast iron skillet to serve as a coffee cake. Beautiful and delicious! Thanks for the recipe!
1 user found this review helpful
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Reviewed On:
Jul. 13, 2010
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