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This was a horrible recipe. I am a very experienced baker and I followed this recipe EXACTLY, but the topping sunk into the batter and the muffins looked awful. I have made much better streusel topped muffins before and I definitely won't be trying this one again.

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reforster February 26, 2010

AWESOME !!! Worked Great !

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Crystal B. September 10, 2008

I make a good blueberry muffin but I like trying other recipes for something different or better yet to find the ultimate recipe..I used some frozen berries (2cups) that I picked in my front yard last year..I did not use the 2tblsp sugar on them but did use some flour to coat,so they would separate... I added 1 tblsp of my dried lemon jest in the batter. As I don/t waste peel from oranges or lemons,I dry it on a cookie sheet on low in the oven and store in a sealed container,never have to buy zest...Then I always have it on hand for recipes like this one,that ask for it..I had the egg and 2%milk at room temp..WoW!!!These were great..I really like the topping..I will definitely be making these again..I wrap muffins individually in a sandwich bag then place in a big ziploc to freeze and then I can take one whenever and zap in the microwave 1 minute..Thank U for another great recipe!!

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Potluck March 28, 2008

I didn't take note of doubling in separate batches...I changed the number of muffins and used the recipe that came up...I didn't have lemon zest so I put in 1 teaspoon of lemon juice, I only had two cups of blueberries and added less sugar to those. I didn't add the streusel topping but these were the best darn muffins ever!! tyvm for the recipe!

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trtls July 09, 2007

as usual an excellent recipe from this chef..made these just as called for first time and then added a lg. banana crushed & chopped walnuts to batter for second batch..both were excellent..Thanks

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phosman646 January 06, 2007

I made these with fresh blueberries without the topping. WOW! No more box muffins for me. I used regular muffin tins and got 15 muffins.

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Colorado Barb July 20, 2006

These muffins are great, I used strawberries instead and I loved them. I didn't add cinamon to the topping but it was still grate. I regreat I didn't add more topping to my muffins, next time I'll do it. I served them with some strawberry cheese cream made with 8 ounces of cream chesse, 1/2 C. sugar and some strawberries. Beautiful!!! Thanks for the recipe.

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yunuen30 July 18, 2006

I made these with fresh strawberries. Word of caution, do not chop the strawberries in the food processor. They get to mushy. The second time I made them (2x's in the same evening), I prepared the berries by hand. The results were much better. Also, the sugar causes the juice to be released from the berries which makes the batter to thin. I did not add the additional 2 tablespoons of sugar second time around. I did use 1/2 sugar and 1/2 Splenda as well as regular milk when making. The almond extract called for 1/2 to 1 teaspoon and to be safe I used 3/4 teaspoon which was perfect for me. Thanks Kitten:)

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PaulaG May 19, 2005

Another winning recipe by KITTENCAL! these are so good. I made them in regular muffin tins, and I made these with frozen cranberries instead of blueberries. They really rose nice and high. These are the best muffins!, thank you!!

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kusinera May 11, 2005
Jumbo Blueberry Muffins With Streusel Topping