BM was new for me last year, so I can't say how good of a grower it is, but it does hold its blue color very well. Afternoon sun shone on it most of the summer where I had it sitting and the blue didn't really start to melt away until August, and by the end of summer it still had some blue. I think in the UK it should hold it's blue for you really well. Karen

Good Morning! Sally, I substituted the regular milk in the recipe for buttermilk since I had some, and know that it always adds moisture. I didn't use the soda because it had baking powder, which gave it plenty of ''lift''. Normally baking soda combined with buttermilk does the same thing. I know what you mean about reading the recipe! FWIW, I make small muffins for portion control. I'd rather eat something delicious with real ingredients, even if it means eating less of it. Ann, I'm with you, thinking Seagrass is onto something! That sounds like something I'd love to try as well. We slice and toast croissants once in a while, which is the same type of thing as the butter is already there. Toasting/grilling always takes things to the next level for me! Pixistix, I hope you love them as much as I do. They're great...not too sweet and very tasty.

This is the recipe that I used. I think I found it on the net, but not sure. the batter is very very thick. It made 9 large ones. I loved the crumb topping. I wondered about trying maraschino cherries but my daughter didn't think that would be good. If I had red currants or could find some, I would try that. Elderberries might be good, too. Blueberry Muffins - makes 9 large ones. 1&1/2 cups all purpose flour 3/4cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2.Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. Give it a try and let me know what you think. It is so very easy and they freeze well, too.

This is what Ivamae posted RE: Blueberry muffins * Posted by ivamae (My Page) on Tue, Aug 10, 10 at 10:06 This is the recipe that I used. I think I found it on the net, but not sure. the batter is very very thick. It made 9 large ones. I loved the crumb topping. I wondered about trying maraschino cherries but my daughter didn't think that would be good. If I had red currants or could find some, I would try that. Elderberries might be good, too. Blueberry Muffins - makes 9 large ones. 1&1/2 cups all purpose flour 3/4cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2.Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. Give it a try and let me know what you think. It is so very easy and they freeze well, too.