Reviewed: Aug. 9, 2009

Muffins were FANTASTIC! I did make a minor change, though. I added an extra 2 tablespoons of white sugar and also 1/4 cup of unsweetened apple sauce. The muffins are moist and yummy. I will definitely make these again! :0)

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doodie76

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Reviewed: Jul. 23, 2009

This is a good recipe, especially for being low calorie! I made a few changes that I really liked: half whole wheat flour and half white flour, half brown sugar and half white sugar, add 1 teaspoon vanilla to egg white mixture. Very yummy!

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mrsflem

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Reviewed: Jun. 23, 2009

Great recipe for those who are watching their weight or watching their blood sugar levels! I thought these were actually the best lo-cal blueberry muffins I've had!

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MSTROODLES

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Reviewed: Jun. 9, 2009

I used whole wheat flour and used frozen blueberries and added a mashed banana. They were very good.

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Peg

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Reviewed: Apr. 19, 2009

I made some changes to this recipe and my muffins were absolutely delicious! I used 100% whole wheat flour (I NEVER do half white, half wheat; I prefer all whole wheat flour) 1 whole egg instead of egg whites, Applesauce instead of oil, 1 tablespoon fat free french vanilla yogurt, and 2% milk instead of skim. I used frozen wild blueberries, but I'm not sure that made much of a difference. At the end, before I baked them, I threw in some ground flaxseed meal. They are very moist and they taste delish!

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lissy9876

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Reviewed: Feb. 19, 2009

These really are great muffins. I read all the other reviews and then made changes. I added a whole egg and 1/2c of vanilla yogurt. They turned out really moist and are perfect for breakfast.

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miss spice

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Feb. 15, 2009

Delicious. This recipe made 26 mini muffins...more blueberries than batter for each mouthful! I gave 4 stars because they could have been a touch sweeter, but that's easily fixed for next time.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Feb. 1, 2009

This is an excellent recipe, however next time I will add a little more skim milk. They were a little dry for my taste but still very, very good.

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SMY in CT

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Reviewed: Aug. 5, 2008

i used half whole wheat flour, one whole egg, half splenda, half sugar

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lljbc1

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Reviewed: Jul. 2, 2008

Quite good. I changed recipe by using one whole egg, added an extra 1/2c milk and brown sugar instead of white. I made the first batch by the original recipe and found them a little dry. By adding the extra milk it fluffed them up perfectly.

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cindy

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Reviewed: Mar. 8, 2008

These muffins are delicious. Light, fluffy and very yummy. Thanks for sharing :)

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Lolly

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Reviewed: Feb. 29, 2008

Very good! I added a pinch of cinnamon and a splash of vanilla. I also used half whole wheat flour.

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Starapple11

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2007

I made some changes to this recipe. I didn't have fresh fruit so I used dried blue berries, dried cranberries, and chopped walnuts instead. I used mini muffin pans instead and only baked them for about 12-15 min. The batter seemed to be extremely dry before putting them into the trays, but they turned out amazing.

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Michelle

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Reviewed: Jul. 26, 2007

I was a little scared when I finished making the batter because it was a VERY dry batter. But don't worry, they turn out great. They were fluffy and a little bit like cake, but had this great crunchy outside. They were really tasty.

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Chan

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 29, 2007

I tried this recipe because it was lower in calories than similar recipes, and the muffins were wonderful! I highly recommend this recipe even if you are not watching your calories.

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JEY76

Cooking Level: Expert

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Reviewed: Mar. 2, 2007

I've always been a big fan of blueberry muffins, and these were just what I expected. They were so good. Thanks.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 20, 2007

nice recipe and difficult to make

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nikki

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Reviewed: Jul. 24, 2006

really liked these muffins, they were light and tasty, but not too sweet grest for breakfast but not really a dessert muffin. I added the entire egg and a heaping teaspooon of vanilla yogourt after reading reviews saying muffins were too dry.

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love to cookie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 20, 2006

Good recipe, but I want something a bit sweeter.

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Rachelle

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Brisbane, Queensland, Australia

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Reviewed: Jul. 26, 2005

They tasted ok, but there just didn't seem to be enough liquid for all the flour. They didn't rise very much. I had added a few more blueberries than called for. I dont think I will do this recipe again, but like I said, They tasted fine.

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