I only made one change to the recipe, and that was using brown sugar instead of white for the crumb topping. I made 12 muffins, baked at 400 degrees for 18 minutes. Because there was less batter in each tin (filled 2/3 full), most of the muffins only rose up just past the top. They were moist and delicious. Some reviewers complained that these were bland, so I left the crumb topping off of a few to see if that was true. Mine were perfectly sweet. Granted, I added in an extra handful of blueberries that were picked about 30 minutes before. Maybe the quality of the blueberries is what makes the difference here.
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I only made one change to the recipe, and that was using brown sugar instead of white for the...