This was an okay base recipe. I did, however, need to do a TON of modifying to it. Upon mixing the dry ingredients with the egg, oil, and milk, I discovered two things: it was way too thick, and aside from being very sweet, the batter was just kinda blah. So, I added about 1/4 cup more milk, a handful of brown sugar, and about 1 1/2 tsp. of cinnamon. Also a pinch more salt. When I found the batter to my liking, I added the blueberries. As far as the topping? After reading the reviews, I decided that I wasn't even going to touch it. Instead, I made my own. I used 1/4 cup melted butter, mixed that thoroughly with 1/4 cup brown sugar, then added 1/2 cup of flour, 1/2 tsp of cinnamon, and a handful of slivered almonds. Once the topping was nice and crumbly, I added it to the muffin batter in the muffin pan, then baked for 18 minutes. The end result was a very fluffy, very evenly flavored muffin that wasn't too sweet or bland, and had a nice crunch thanks to the almonds in the topping.
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This was an okay base recipe. I did, however, need to do a TON of modifying to it. Upon mixing...