Lemon blueberry heaven! I made this recipe as lemon blueberry scones with some minor changes. I only noticed when I went to add the sour cream that I didn't have enough, so I used 1/4 cup of sour cream and 1/4 cup of homemade buttermilk (whole milk + a squirt of lemon juice). I added 1 tsp of lemon peel to the dry mixture and 1/2 tsp of lemon extract to the wet mixture. I replaced the raisins with 3/4 cup of frozen blueberries. Instead of topping them with sugar, I made a lemon glaze with 3/4 cup of confectioner's sugar and 1 1/2 tbsp of lemon juice. They were SUPERB! I had a couple guests over for coffee, and we ate them all. They raved about them and asked for the recipe. I think I'm going to make another batch tomorrow! This will definitely replace my previous lemon blueberry scone recipe.

These were excellent, though I made substantial substitutions and changes. I gave the recipe five stars even though I didn't follow it exactly, because it still takes a good base recipe to work well with lots of substitutions. I halved the original recipe and made mini-muffins instead of full-sized ones. I ended up with 3 1/2 dozen minis. I didn't have any bran flakes cereal, so instead of the 2 1/4 cups of bran flakes the half recipe called for, I used 1 1/2 cups of natural wheat bran. I didn't have any buttermilk and also was a bit short on milk, so for the 1 cup of buttermilk I used 3/4 cup of regular milk with 1 tbsp of lemon juice, and I topped it off with 1/4 cup of soy milk. Someone had mentioned that they were a bit crumbly, so I added 1/4 cup of Applesauce. The mixture still looked a bit dry, so I added 2 more heaped tbsp on top of that. I also added 1 tsp of vanilla and increased the chocolate chips from 1/2 cup to 2/3 cup. They turned out great!

I love this recipe! So does my husband. I was looking for a recipe that might recreate the wonderful oatmeal pancakes I had at a Redwood City, CA restaurant, and I actually like these even more. This is my new favorite pancake recipe!