Fall
Heart-Healthy Vanilla Blueberry Muffins
Popular on Food52
2 Reviews
Mary A.
December 10, 2014
These are downright AWFUL! I went ahead with the recipe using 1/2 cup water, spooned batter into non-stick muffin pan sprayed with Pam. After baking for 15 minutes, they were still completely liquid in center so I baked for 10 more minutes, then put the pan on a cooling rack for 10 minutes before running a knife around each muffin and turning pan upside down on the rack. About 1/3 of each muffin was left in pan, uncooked. And to top it all off, they taste terrible. Don't waste your time or money on pricey ingredients.
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