Reviewed: Jun. 18, 2010

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.

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Reviewer:

Culletto16

Cooking Level: Intermediate

Home Town: Clarkston, Washington, USA

Reviewed: Jun. 7, 2010

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.

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Reviewer:

Kathala

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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jun. 5, 2010

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.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jul. 21, 2009

I made this recipe according to recipe only using freshly squeezed orange juice. My oldest son, who is quickly becoming a little mini Chef Ramsay, helped me make these. He found them to be a little dry but both boys ate them up. I think next time, I might use half wheat flour. The amount of blueberries asked for was perfect.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 24, 2007

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

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