The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 14, 2009
I made 12 of these muffins with all white flour and blueberries and they turned out pretty good. My family ate them all in one day!
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Meg

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 16, 2009
The taste is good but they are pretty small. Next time I will make only 12 muffins and cook them longer.
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Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 16, 2009
Followed the recipe exactly. They are o.k. but not great; not sweet enough and the texture is different than a traditional muffin which the kids don't like!
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Cooking Level: Intermediate

Home Town: New Albany, Indiana, USA
Living In: Sanford, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
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Reviewed: Jul. 12, 2008
These were pretty good, but I would have liked them to be a little fluffier.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Jul. 7, 2008
I'm sad I used our yummy berries from the farmer's market for these. They are missing something..the berries alone aren't enough to carry the muffins. I even added a teaspoon of vanilla but it didn't help. :(
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 24, 2008
I love these. the modifications I made: oat flour instead of AP; agave nectar instead of sugar; flax seeds instead of wheat germ; vanilla yogurt instead of half and half. love the mix of black and blueberries, their natural flavors take over. they're quite hearty muffins, but I'm a big fan of such things. very filling and nutritious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: May 24, 2008
The blackberries really add a lot of moisture & make up for the fact that there is so much wheat in them. So delicious. Great for breakfast or to snack on at any time of day.
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Cooking Level: Intermediate

Home Town: Burbank, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 2, 2008
My family enjoyed these very much! I used 1/3 cup brown sugar and 1/3 cup white sugar and I also added 1 tsp of vanilla. Otherwise made as written and they had a lovely taste. I was pleasantly surprised by how much we liked them! Great little muffin!
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 10, 2007
These muffins were excellent! I used all whole wheat flour and didn't have wheat germ or blackberries. I used a little extra honey and 2 cups of frozen blueberries. Yummy,yummy! And I froze the leftovers and they are great reheated in the microwave for about 30 seconds.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 6, 2007
Really disappointed in this one. Used 1.5 cups of whole wheat flour and 1/2 cup of white flour and they turned out very sticky and flavourless. Is flavourless a real word? :) I guess it's mutually intelligible and that's what counts. Anyway, not a keeper, will not be making these again.
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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada
Living In: Dubai, Dubai, United Arab Emirates

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 4, 2007
My kids gobbled these up. I made mini muffins for breakfast. I used alterations like others. Milk and yogurt for the cream and I used 1 1/2 cups whole wheat flour and 1/2 cup white flour. The cinnamon adds a great taste! Great healthy recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 8, 2007
These were pretty good. I didn't have half&half so I used part skim milk and part vanilla yogurt. I think they would be better with the half&half b/c mine seemed like they needed a little "fat" in them! Very good though for a healthy muffin!
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Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 27, 2007
delicious and healthy recipe. used the substitution suggested by a previous review and used 1c. vanilla yogurt and 1c. milk in place of the half & half. great flavor!! turned out small and dense, not tall and fluffy but very yummy none the less.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 11, 2007
I really loved this recipe. The muffins taste best warm. I made them healthier by substituting a cup of yogurt and a cup of milk for the half-and-half and I used whole wheat flour.
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Photo by Jenn

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: May 26, 2007
I used all wheat flour w/ a little extra baking powder, all blackberries, and brown sugar instead of white. I added extra cinnamon and a little vanila extract. I didn't have half and half so I used a sugar free hazelnut coffee creamer and skim milk (1/2 of each). Next time I may reduce the liquid and use less creamer to more milk because the finished product came out w/ the bottoms kind of soggy...but they still taste great and this is a great way to use up all of my fresh berries! Thanks for the recipe!
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Cooking Level: Expert

Living In: Spring, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 21, 2006
These are delicious muffins! I didn't have cream so I used 2% milk, and all blueberries. I sprinkled a little oatmeal and brown sugar on top of each muffin and baked for 20 minutes. They turned out great- moist even with the w/w flour and wheat germ. Highly recommend! Even my hubby loved them!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 2, 2006
They did not rise which could have been the fault of my very old oven. but the bluemold look to them I have no idea how that could have been!! I only used Black Berries because I didn't have blueberries. Won't do this one again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 25, 2006
Made these this morning and they were really good. My girls gobbled them up when they were still warm. I use whole wheat pastry flour for my baking and added about 1/3 Cup more whole wheat flour because the batter was so runny, but they baked up perfectly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 16, 2006
Overall this is a great muffin recipe. I think the proportions are off on the liquid, so I will reduce the half/half by 1/2 cup next time. Lemon zest was added for more flavor - lemon always goes well with berries. These muffins did not come out of the tin easily. Next time I will let them sit for a few minutes after taking them out of the oven. We will definitely make these again. It's nice to find a muffin recipe using whole grains.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 9, 2006
These muffins taste good, and are very easy to make, and healthful because of the wheat germ and whole wheat flour. They also freeze well, and taste just as good a few months later.
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