Reviewed: Oct. 16, 2009

Loved these. The only change I made was to substitute whole wheat flour for the wheat germ, as I had no wheat germ. I thought they were so healthy tasting. Loved the combo of ingredients.

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MARY DOMAZ

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Reviewed: Sep. 19, 2009

These were just okay. I think next time I'll skip the oatmeal part of the topping and just do the brown sugar and cinnamon. These also didn't raise very well. They just kinda stayed flat and low in the muffin cups. The flavor was okay...nothing to get excited over. I like that this is such a healthy recipe (I substituted plain yogurt for the oil making it even healthier) but I just didn't like how it came out.

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jm.helle

Cooking Level: Expert

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Reviewed: Sep. 16, 2009

These were just okay. I think the topping definitely needs to be cut in half. They just seemed bland to me, especially if you got a bit that didn't have any fruit in it.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Sep. 3, 2009

I'm only giving this 4 stars because I altered the recipe, and I think it would have been pretty ordinary if I hadn't. I add 2 tsp vanilla, reduced the oil to 1/3 cup, added 1 shredded/peeled apple, used an extra 1/4 cup walnuts, and a generous shake of cinnamon. To make them more healthy, I used evaporated cane sugar instead of refined sugar, and omitted the topping. These are particularly fantastic while they are still warm. Great recipe.

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Jeanie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 9, 2009

Delicious! Made a few small substitutions, but followed recipe pretty closely. Subbed 1 cup of whole wheat flour & 1/2 applesauce. Left out the walnuts 'cause I'm not a big fan. Also, baked for only 17 minutes. Thanks for sharing!

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Sarah B

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Aug. 7, 2009

Delicious muffins! Made with fresh blackberries picked in my yard. Recipe yielded 15 muffins for me. Omitted nuts, used 1/2 cup organic applesauce in place of oil, as other reviewers suggested. You don't need *nearly* as much topping as listed...I suggest 2T each of oats & brown sugar. Just a light sprinkle will do. Thanks! Will definitely make again.

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Cassie S.

Living In: Seattle, Washington, USA

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Reviewed: Aug. 1, 2009

I thought these were pretty good. I used half blueberries and half strawberries. They had a great flavor and texture.

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Amye

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Reviewed: Jun. 13, 2009

These muffins are great! I did make a few small changes though: 1. added 2 ripe mashed bananas 2. added 1 1/2 tsp vanilla 3. added brown sugar directly into the muffin mix 4. did not add streusel topping 5. used old fashioned oats instead of quick oats 6. omitted wheat germ (not a big fan of it) 7. added about 1/8 cup more of milk (batter seemed very dry at first) This recipe is a keeper and extremely adaptable for practically any fruit...not just blueberries. Will try again with strawberries and with apples. Thank you for a great recipe!

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Jun. 11, 2009

These were just "okay", but I'm not giving up on them yet. The topping made the muffin tops taste really good, but the muffin itself was very bland and a little dry. I'm going to try them one more time, adding more sugar, some vanilla, and a little applesauce for moistness.

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Keri

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

These muffins were extremely good! Upon making the recipe i realized i did not have quick cookies oats so i used steel cut oats. I wasn't sure how they would work since they have a slightly different look and texture but they worked out perfectly and added lots of fiber to the recipe! I used frozen mixed berries instead of just blueberries and 3/4 applesauce and vanilla fat free yogurt and 1/4 cup of olive oil. Instead of oats in the topping i used granola. I will definetely make these again!

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*Lisa*

Cooking Level: Intermediate

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Reviewed: May 18, 2009

Split oil with applesauce -next time to try with all applesauce

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Cory

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Reviewed: May 15, 2009

I followed the recipe exactly, except I put the nuts on top of the muffins instead of in the batter. It made a lot of topping, so I didn't use quite all of it. YUM! This is a really good recipe!

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hazelnutty

Cooking Level: Intermediate

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Reviewed: May 8, 2009

I just made these muffins and they were sooo easy to make. I used a 2 cup measuring cup to mix the milk, oil, egg and I added 1tbsp vanilla and mixed it up before adding to the dry mix. I also added 3/4 cup frozen blueberries and 1/2 cup fresh strawberries. I like alot of berries in my muffins. I think after tasting them I might add some bananas to it next time to add a little more sweetness. Both my girls like them as well, there a keeper. Thanks for sharing.

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: May 8, 2009

I made these yesterday and they were very good. I didn't have any wheat germ, so I used an additional 1/4 cup oatmeal in it's place. I had some huge blackberries in the freezer and added those to the muffins instead of blueberries. And I used pecans instead of the walnuts...personal preference. The topping is a nice added touch. They turned out beautiful and something that I would serve to guests at a brunch. I might try the batter in a 9X9 baking dish and serve as coffee cake drizzled with vanilla glaze. My husband LOVED these. Next time I will try the recipe exactly as listed including the wheat germ. Thanks for sharing this recipe.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: May 6, 2009

I used only whole wheat flour, and subbed honey for the sugar. Instead of blueberries, I used the dewberries that were picked in the yard! They were fabulous!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Mar. 6, 2009

The crumb of the muffin was good; they rose nicely. Honestly not that impressed with the overall flavor of the muffins. Will search for a different recipe next time.

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LA

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Reviewed: Mar. 1, 2009

Delish! Used thawed blueberries (that we picked last summer and froze), made the flour a combo of 1/2 all-purpose white and 1/2 whole wheat, made the sugar a combo of 1/2 white and 1/2 brown, and made the oil a combo of 1/2 canola oil and 1/2 applesauce. Muffins were perfect consistency to spoon into the tins. I only had to bake mine 17 minutes and they were just right. I would definitely be sure to add the nuts (I used walnuts) just to add more texture, but that's just personal preference. Not super-sweet, but they tasted much better than just "healthy" even though they are! Looking forward to freezing most and then using them as quick breakfasts on the go!

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ADROEG1

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Feb. 26, 2009

Yummy and healthy! Just a few changes: I used all whole wheat flour and old fashioned oats. They turned out great! I may omit the topping next time... not really needed. I will definitely make these again. Thanks for the recipe!

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jennifer

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Reviewed: Feb. 12, 2009

These muffins turned out pretty well. They were a bit messy, but tasted pretty good. They needed some brown sugar IN the muffins, the muffins themselves are slightly bland; they just need some sweetning. Other than that they were great and I will make them again!!!

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Candi

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Reviewed: Jan. 27, 2009

I don't know what I did wrong with this recipe but the muffins turned out very dense (yes I added baking powder). I did add a bit more oatmeal, so maybe that was the problem?? Also I apparently didn't prepare the muffin cups properly because the muffins really stuck to the cups. I'm not sure that I will attempt them again. I didn't want to rate the recipe bad because I believe it was "operator error", not the recipe ; )~

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Sheri Foster

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Berry Oatmeal Muffins

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