- Most Helpful
- Highest Rating
Awesome! I was using up fruit that I had on hand, so used 2 bananas instead of 1, and 1 cup blueberries but no raspberries. Everything else same as in the recipe. They came out so fluffy and moist. And I made 10 instead of 8, they came out nice and big. I just messed up a bit with the topping, I didn't measure the butter and think I put in too much so it wasn't as crumbly as it should have been. So it didn't spread evenly over the tops. But it was still very very yummy. And, in the interest of dieting (ya right) I used 1/4 cup of oil instead of 1/3 and made up the diff with milk, I used 1%. I'll definitely make this again and again.
Really enjoyed this recipe. For a change I didn't change anything in a recipe and the muffins came out perfect for us. We loved the combination of blueberries vs raspberries and found the sugar topping a nice addition to the recipe. They were gobbled up with raves reviews from all, thanks for sharing.
this recipe was awesome I used cream instead of milk and added another banana oh my gosh it was so good
Used Whole Wheat Flour and added more raspberries in place of blueberries. Super Delicious! Exactly what I was hoping for!
Lovely recipe! My DH ate most of them within 24 hours and I even went to the store unprompted (something which rarely happens!) to buy more raspberries. For the second batch I have used wholewheat flour, raspberries (no blueberries) and white chocolate which also worked quite well.
Very yummy muffins. My family had already gobbled up half of them before I had time to sprinkle the tops with the sugar topping. But even without a topping, these were positively delicious muffins. Just the right amount of blueberries, raspberries and banana. I will make these often, and in fact will use this as my standard muffin recipe for now on. Thanks for posting a great recipe, ScrappieDoo. Made for 2009 Spring Pick-A-Chef.