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Showing 1-5 of 5
on April 16, 2009
By Abby Girl
on March 27, 2007
By Suzie Sue
on September 09, 2006
I love the Blueberry Lemon Muffins from the Best of Bridge cookbook. However, a newer version of the cookbook (Best of the Best) updated the ingredient measurements for the topping, which is better than the original. The new version has 1/4 cup melted butter, 2 Tbs. lemon juice, and 1/2 cup sugar.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 16, 2004
The flavors were a nice blend. I made the mistake of putting the berries on top and not mixed into the batter. I did not have success with the topping. The sugar did not stick to the butter dipped muffins and did not melt. Next time I would forget about the dipping into butter and just add a little more lemon juice to the sugar and top while still hot out of the oven. I also would spray the muffins liners with an oil so they would come out of them easier. I will try again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 16, 2002
#2 It was not said how much salt. I added 1/2 teaspoon salt. #3 It said add milk and butter. It was not said how much butter. I added a 1/2 cup of melted butter. I used a mini-muffin pan and got 48 muffins. They were very light and tasty. My 2nd batch I added a hand full of but dried cranberries plus 3/4 cup of blueberries. [Editor's Note: this recipe was updated on 11/14/02]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1152 g)
Servings Per Recipe: 1
The following items or measurements are not included:
lemons, rind of