These are delicious. The batter is extremely thick and a pleasure to work with. I made these and “The best of the best blueberry muffins” on the same day and almost identical in flavour. However, the “to die for blueberry muffins” recipe had a thicker batter resulting in rounded muffin tops. Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe. For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour. Also, for a really professional looking muffin sprinkle some coarse sugar crystals on top of your muffins rather than the crumb mixture (I actually like doing a batch of each). This will give your muffin a sparkling finish.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends