Comments on: Lemon Blueberry Crunch Muffins

By: Marilyn

Marilyn — Sat, 31 Mar 2012 00:54:15 +0000

Love you new book
Gret the recipes are easy and step by step pictures makes it even better

By: Janel

Janel — Tue, 27 Mar 2012 23:49:01 +0000

Can I put this in the fridge overnight and make the muffins the next day?

By: sprinkledwithflour

sprinkledwithflour — Mon, 26 Mar 2012 13:54:53 +0000

Rachel, thanks for letting me know. I’ll have to try cranberries next time!

By: Rachel

Rachel — Fri, 23 Mar 2012 16:47:55 +0000

Hi Amber! Just thought I would let you know that I did make these muffins with cranberries instead of blueberries. They turned out amazing!!! Thanks for the tips.

By: Laurie {Simply Scratch}

Laurie {Simply Scratch} — Fri, 23 Mar 2012 15:49:22 +0000

Oh lord have mercy these sound amazing!!

By: sprinkledwithflour

sprinkledwithflour — Fri, 23 Mar 2012 14:34:24 +0000

Owen, if you don’t have cake flour you can substitute 3/4 cup all-purpose flour plus 2 tablespoons of cornstarch for every 1 cup of cake flour. I’m sure you could substitute straight all-purpose flour if you need to, but the final texture may be different.

By: Owen Benfield

Owen Benfield — Fri, 23 Mar 2012 00:45:44 +0000

Can these be made with regular all-purpose flour?

By: sprinkledwithflour

sprinkledwithflour — Fri, 23 Mar 2012 00:26:09 +0000

Jenny, this made 12 regular sized muffins, but I always fill my muffin liners very full. This helps to get a higher domed muffin.

By: Jenny M.

Jenny M. — Thu, 22 Mar 2012 17:41:46 +0000

These look great! If it makes 12 jumbo muffins, how many regular sized does it make? Thanks!

By: BigCooker

BigCooker — Thu, 22 Mar 2012 16:36:58 +0000

I can’t beleive you just did that.Now I am craving your muffins! I want to make these just as they are. I love your topping. Thanks so much!