Wow. I tried these because I have too many blueberries & "the boy" likes cornbread. I was a little nervous about it being "cornbread with blueberries" - not so interesting - but it isn't "cornbread with blueberries"! It's lighter (cupcake-ish) & yum! I doubled the recipe. I subbed half cup whole wheat flour, since I'm a sneaky mom, & fresh blueberries. Two cups is the perfect amount of blueberries, btw. I reduced the butter to 3/4c without any problems - may even try 2/3c next time. 'Think I'll try less sugar, too; but the full amount isn't insane. It's just me, not you. :D I was anxious over them being so full, but they didn't overflow or even stick to the pan. How cool is that?!? Thanks, Shelley! Oh, & done in exactly 20 minutes! Yay! ... Three days later: 'Still love 'em & they don't have sticky tops! Woo-hoo! ... Update: For double recipe, reducing butter to 2/3c is fine & reducing sugar to 3/4c is fine, too! :D Btw, Ic sugar wasn't too much. Man, they're good!
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Wow. I tried these because I have too many blueberries & "the boy" likes cornbread. I was a...