Reviewed: Nov. 8, 2009

Not very sweet, and the muffins stuck to the muffin liners, so that was kind of annoying. Still tasted good though.

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Reviewed: Jul. 12, 2009

I didn't have wheat germ on hand, so I used steel cut oats. I also didn't have half and half, so I used milk. I cut the milk by 1/4 cup and added oil to make up for the fat in the half and half. Even with the changes, these were delicious and I would make them again in a heartbeat!

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Joelle Dodge

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Reviewed: Apr. 10, 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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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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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 15, 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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luv chocolate

Cooking Level: Intermediate

Home Town: New Albany, Indiana, USA

Living In: Sanford, Florida, USA

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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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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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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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rhettsgirl1

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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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raeart

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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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Paulette

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: San Francisco, California, USA

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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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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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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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HeatherM

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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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CanadianInDubai

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Dubai, Dubai, United Arab Emirates

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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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RACHELGO

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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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holliadams

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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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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WARMLIKE

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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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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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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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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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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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JERUSAJEN

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Reviewed: Sep. 27, 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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Moira

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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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algerta

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Black and Blueberry Muffins

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