Reviewed: Sep. 6, 2007

Excellent muffins! I omitted the nuts, and frozen wild blueberries versus fresh, and they worked great. I also pressed the topping into the muffins before cooking - as others suggested. I wrapped them individually in plastic wrap to send in care packages, which helped the topping stay on. Thanks again!

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Aug. 1, 2007

I have made these twice now and our family really loves them. I used applesauce for 1/2 the oil and omitted the crumb topping. I love how healthy these are, a great alternative to the every-day blueberry muffins.

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B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Jul. 10, 2007

Good muffins. Only thing I changed was I didn't add the nuts. The topping didn't add anything, and it didn't stay on very well. Next time I may just use a regular strusel topping or none at all

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Feb. 25, 2007

We thought these were terrible and ending up throwing them out. B Muffins on this website are much better.

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Neptune55

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Reviewed: Feb. 3, 2007

Great recipe! My husband and kids gobbled them right up. I made a couple adjustments - substituted blueberry applesauce for the vegetable oil and saved a ton of calories. I also used 2 egg whites instead of the egg. I will definitely make these again!

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32 users found this review helpful

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Amy Hall

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Reviewed: Jan. 29, 2007

I love this recipe. I use all whole wheat flour, brown sugar, pecans instead of walnuts, skim milk, 50% reduced fat becel margarine instead of oil and I throw in some cinnamon/allspice into the batter and omit the brown sugar oat topping. This is my new favorite muffin recipe for sure.

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Principessa

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Burlington, Prince Edward Island, Canada

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Reviewed: Jan. 24, 2007

Good but nothing really special. I did use 1/2 cup of wheat flour and 1 cup of white flour. I would definitely recommend using fresh instead of frozen blueberries. I thought they were a tad sweet as well. Just personal taste. Did not finish them.

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pepm

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Reviewed: Jan. 15, 2007

wowza this is the BEST muffin recipe i've ever tried. they came out sooo moist and soft. the topping didn't stay on too well but if you press it into the top it stays on a bit better. i also used fresh chopped strawberries which were excellent. well i'm going to make this short so i can go eat another one!

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ejc0023

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Reviewed: Jan. 11, 2007

Really delicious recipe. I did make changes, but only because of what I had on hand. I used oat bran instead of wheat germ, and instead of milk I used a combo of vanilla yogurt and soy milk. I also used a little less sugar in the batter and more raspberries, and I used a combo of wheat and white flours. I also added some butter to the topping to make it stick better. Will defintely make these again - have great texture and really nice taste.

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sdbaker

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Reviewed: Dec. 28, 2006

The taste is a 5,but the topping is a 1. The topping does not stay on the muffin, probably due to the fact that there is no butter in the topping. Eating them is a crumbly mess. I halved the recipe (used 1 egg) and using a 1/3 cup measure, got 4 jumbo muffins. These are good enough to make again, but only if adding butter to topping mix.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Sep. 27, 2006

These muffins were a big hit in my family. I made them according to the directions, but just swapped the oil for equal parts applasauce. They were incredibly moist and filling. Excellent for breakfast or snack time. I liked that they have wheat germ in them and my kids that they tasted like a treat. I would love to try them with whole wheat flour sometime to see if it alters the recipe significantly. I used frozen blueberries and they worked perfect.

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Jamie O.

Cooking Level: Intermediate

Living In: Van Nuys, California, USA

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Reviewed: Sep. 18, 2006

I did not add the walnuts or the topping. A good healthy muffin.

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lisa marie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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Reviewed: Sep. 2, 2006

Very good muffins. I skipped the walnuts and used Craisins instead. I doubled the recipe except for the topping ingredients. There was easily enough topping for 24 muffins. Will make again!

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Angela R.

Cooking Level: Intermediate

Living In: Brookfield, Wisconsin, USA

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Reviewed: Aug. 14, 2006

These muffins were great. I used old fashioned oats, replaced half of the oil with banana mixed berry baby food and used half whole wheat flour. The result was a very tasty muffin. Thanks for the recommendation Dish!!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Aug. 9, 2006

These are really good! I used old-fashioned oats and half whole wheat pastry flour. I also subbed half unsweetened applesauce for the oil, and used grapeseed oil. Made these with blueberries we picked ourselves. I cut the topping amount in half (thought it would be too much) and it was just perfect. My 4-year old daughter loves these! Check the muffins a few minutes early; mine were done when I checked 2 minutes early.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2006

These are the best muffins I've ever made. Everyone loved them, and I've had several requests for the recipe!!

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CASSANDRAHEARN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 16, 2005

Excellent recipe. I substituted Splenda baking for the sugar and used applesauce for half of the oil and it tasted delicious. Super moist.

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M.B.S.

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Reviewed: Apr. 13, 2005

This recipe was a hit with one of my singing groups. I made it with raspberries and we had them for our break. Several people took home some of the extras for their breakfast the next day. They were a little drier than I expected, but still quite good.

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VANEPA

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Berry Oatmeal Muffins

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