Recipe by Robin
"Wonderful blueberry muffins with a twist - orange twist! Serve warm with butter."
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1 1/2 cups
1 1/2 teaspoons
1 1/2 tablespoons
1 1/2 cups
fresh or frozen blueberries
These are totally scrumptious! The kids couldn't stop eating them and the adults too!!
Very healthful (little oil or sugar) but lacking a moist, "muffiny" flavor.
This is a delicious recipe. I did change it a little bit though, I used half whole wheat flour and half white, and instead of just blueberries I used a frozen field berry mix, (blueberries, strawberries, raspberries and blackberries) It turned out increadibly moist and stayed soft for quite awhile. Absolutly wonderful recipe
This are so yummy they are so filling and I can't stop making them!
This did not work out at all... too many blueberries so they stuck to the muffin cups and they lacked flazor
No flavor to these what so ever, my boyfriend and I made them together and we (like other reviewers suggested) Used 1/3 cup sugar instead of 1/4, used a lot of orange zest and even used mixed berries instead of just the blueberries. They were still ridiculously bland and not one bit flavorful. Also, we made these in cupcake cups and half of the muffin stuck to the cup itself. Will not make again.
These are good for low-fat muffins. After looking at some of the reviews, I modified the recipe a bit...used white whole wheat flour, added 1/2 tsp. cinnamon, and upped the sugar to 1/3 cup. Still not overly sweet, so may try a streusel topping on them next time.
These are good, but a little bland. I even added some orange zest, but still didn't have a lot of orange flavor. They seemed to be lacking spice, but were very moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 23
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