My husband brought home a good-sized container of fresh blueberries so I decided to make some muffins. I looked up recipes and decided on one that resulted in little, round blueberry cakes - too sweet and rich, and too fine a crumb. I wanted muffins. So, after reading at least a zillion more recipes (so many call for more butter than I want to use, or for oil, which I don't want, and their alternating mixing method is more for cakes) I found your page. The description alone told me these were real muffins - words like "sturdy" and "craggy chunks" were the give-away. And they are delicious! The nice, high domes didn't brown easily though. I don't like the sprinkled sugar tops, so they're plain, and I wonder if that's what inhibited browning. But when I saw that the lower portions of the muffins were becoming more than browned, I took them out and got them onto cooling racks almost immediately. Pale-topped or not, the chunks are craggy and have a sturdy crumb. Real muffins. I think I'll do giant muffins next so the ratio of body to crust is greater. And I might add just a bit more sugar since I'm not sprinkling the tops. I also think this recipe would be excellent with cranberries. So thank you for a great muffin recipe that should serve me well for years to come.

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