Very good recipe! I halfed the recipe - and used part whole wheat flour and part all-purpose. I also used half splenda and half sugar and butter,instead of shortening. Blueberries were frozen and still came out well.

Reviewed On: Jan. 31, 2009

Great recipe...I actually put a healthier twist on this recipe and used whole wheat flour (adjusted qty) and used Splenda baking mix. Turned out very moist for a whole wheat base, probably due to the dates. At least a 4 star recipe!

Reviewed On: Sep. 21, 2008

Good recipe to adjust per preferences / ingredients on hand. As far as "healthy muffins" go, they are moist. I used 1c unbleached flour and 1c whole wheat flour; added about 1/3c agave syrup (to add a bit of sweetness and extra liquid per others' comments); used 2 whole eggs rather than 4 egg whites; and raisins instead of blueberries for added texture. I think they came out really well- 16 minutes perfect cooking time. If you are looking for a healthier muffin, this is a great recipe to try.

Reviewed On: May 9, 2008