Vermont blueberries are BIG this season.  I mean, massive!

At $2.35 a pound, I picked close to 4 pounds and plan to pick more, so I can freeze them for blueberry pancakes, blueberry waffles, blueberry trifle, blueberry tarts, or anything blueberry that my heart desires!

Here is a recipe for “To Die for Blueberry Muffins” that turned out great.  I found it on Allrecipes.com.

Can I just vent for a second?

I don’t know about you, but I am alone in saying how frequently annoyed I feel while reading reviews for recipes on Allrecipes.com, after people have  totally alter a recipe, and then give 5 stars for *their* version of the recipe?

It looks something like this:

“This was a great recipe, but I made a few modifications:  I used wheat flour instead of white, and I only had one egg on hand, so I used one.  I also love allspice, so I added a dash of that. I ran out of baking soda, so I just used baking powder.  And to make them low fat, I used applesauce instead of melted butter.  And they turned out AWESOME!  I totally recommend this recipe.  My finicky kid who HATES blueberries actually LOVED this recipe!  -Deb, in Chicago”

Does anyone catch my drift?

I mean, fa-REAK, I alter recipes, but I don’t give a rating for taste based on the alterations I used.

At any rate, it’s annoying.

I made this recipe with sour cream and soy milk, because I didn’t have cow milk. I thought it tasted great, but I WOULD use cow milk next time.

Click here is the recipe!

I doubled the recipe so I could fill all 12 muffins cups in the Jumbo Muffin Pan!

* one crumb recipe is enough for a double batch! *