Comments on: blueberry boy bait

By: Mama JJ

Mama JJ — Wed, 30 Sep 2009 22:10:36 +0000

I hate to be the only (?) dissenter, but, well, I made it tonight for supper (the dessert part of the meal) and didn’t really care for it—light, buttery, a couple blueberries, not much flavor. Good, but bland.

The kids loved it though…

By: Erin

Erin — Sat, 19 Sep 2009 21:49:58 +0000

I was literally kissed by men other than my husband for baking this. Scrumptious!

By: Abbey

Abbey — Fri, 11 Sep 2009 22:00:03 +0000

I just made this recipe and I love it. I have just started to cook more and this was an easy enough recipe for me to make.
I added a little brown sugar to the topping mixture. Thanks for this, I plan to add it to my recipe collection.

By: Lisa

Lisa — Fri, 11 Sep 2009 01:06:54 +0000

Just made this for the second time, but added about a cup of canned peaches, and used a sugar substitute.Yum. It tastes like a more delicious version of peach cobbler! Thanks for the recipe!

By: Allison

Allison — Mon, 07 Sep 2009 03:21:00 +0000

Deb –
I just made this for a bunch of frat boys and they loveeed it. And I mean my whole house of girls wasn’t exactly complaining either. Keep up the good work!

By: Christine

Christine — Thu, 03 Sep 2009 21:51:08 +0000

Made this in Maine on family vacation and it was AWESOME! I was using tiny perfect Maine berries so put in twice as much as the recipe called for and it was spectacular. 6 people ate the whole cake in two days! YUM.

By: Carissa

Carissa — Wed, 02 Sep 2009 18:50:30 +0000

Blueberry Boy Bait is now in the oven… heh heh heh :) I feel so… scheming!

Have you ever tried adding blueberry pie filling to blueberry muffins?
I can’t help but add them, after reading Joanne Fluke’s Blueberry Muffin Murder :)

By: LCS

LCS — Mon, 31 Aug 2009 04:54:58 +0000

Thank you for the recipe.

Here goes my changes: I swapped half of the flour with whole wheat flour. I decreased both sugars to 1/4 cup each and decreased the salt to 1/2 teaspoon. In place of milk, I used 1/2 cup of non-fat vanilla yogurt and 1/2 cup of skim (non-fat) milk.

As for the blueberries, I increased it to a total of 1 1/2 cups of fresh blueberries, and also included 1/2 cup mixture of chopped peaches and sliced bananas. (One large ripe peach and one small ripe banana.) I mixed all the fruit together with 3/4 teaspoon of cinnamon, increased the flour to 2 1/2 tablespoons, and excluded the extra sugar. Finally, I folded the entire fruit mixture into the batter. Then, instead of placing it into a regular baking pan, I poured the now-finished batter into greased and floured muffin tins. They were done in 24 minutes.

It turned out better than I thought it would. Some of fruit did sink, but most of it did manage to stay on top of the muffins. Slightly crispy on top (as muffin tops are) with some cracks on top. (From the heat escaping.) Wonderful buttery taste. Really does not need any more salt. I would probably add another banana in next time, too. The banana flavor is very subtle (a little too subtle for me). Peaches were slightly moist without being wet. I must say these are the best muffins I’ve ever tasted.

Thanks again.

By: Jessica

Jessica — Fri, 28 Aug 2009 02:12:31 +0000

I made this two days ago to take to work to share. It was fantastic. Absolutely perfect. The flavor of the dough is so buttery and kind of sweet, but it complemented the blueberries well. And the texture was interesting too. Crumbly, but very moist and almost doughy even though it was “done”. Thanks for the recipe, Deb!

By: Pamela

Pamela — Thu, 27 Aug 2009 23:31:41 +0000

I’ve made this three times this summer– it’s so good! I used more blueberries than called for, both in the batter and the topping. Once I added some grated orange zest (I had half an orange left over from another recipe). This always gets raves– as does the raspberry buttermilk cake.