I made these for dinner, & followed the recipe ingredients exactly. The only advice I would give is do NOT fill the muffin cups to the top as it advises. I did this and they went over the edges too far. I should have known with the baking powder that they would do that, but wanted to stick with the recipe the first time. I baked them until a toothpick came out clean, pretty close to the prescribed time at 400 degrees, and had no burn at all. They were perfectly browned, looked beautiful! Well, I confess, I did put more blueberries in than what was called for, but does that count? lol. Had 4 adults for dinner, and every one of them commented on how good they were. Next time, I'll fill the cups just 3/4 full, and they should be perfect. note: I thought that the crumble was going to be like a topping on top of the muffins, but it sinks into the muffin and just creates a slightly crisp top. A pleasant surprise there, as I don't like a "crumble topping" on muffins. Oh, I did cut in the diced butter with a pastry cutter rather than just mix with a fork and put the chunky butter/suger mixture on top. I didn't want pools of butter on the muffins, and this worked great. I doubt that it made a difference in taste, so whatever you feel like doing will work. A good recipe - will keep this one! Thanks!
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I made these for dinner, & followed the recipe ingredients exactly. The only advice I would...