Reviewed: May 17, 2012

made these twice and came out dry as a bone...... and didn't taste all that great. i was bummed

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Reviewer:

powersda

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

I doubled this recipe to get 12 muffins. I made one substitution. I was short on blueberries so I added in one peeled and chopped pear. Right before baking, I sprinkled each muffin mound with a little granulated sugar. These came out a little bit dry. Using part whole wheat flour really sucked up quite a bit of the liquid. If I make these again, I'd add a little more milk or vegetable oil. Other than that, they turned out quite pretty. Being short on blueberries and adding in the chopped pear was a wonderful surprize, very nice combination. NOTE: What I've always done with blueberry muffins to help keep the blueberries (or any other heavy fruit) from sinking is mix up all the ingredients except the flour. I sift the flour and add it to the other ingredients, then sprinkle in the fruit. I then fold in the flour and fruit. Getting a bit of flour on the fruit really helps to keep your fruit from sinking.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 21, 2012

I thought this was a really good base recipe. I made some substitutions to make it healthy and incorporate suggestions from other reviewers -- 1 c. whole wheat flour, 1/8 tsp nutmeg, 1/8 tsp cinnamon, 2 egg whites in place of the egg, and 1/4 c. unsweetened apple sauce in place of the oil. Everything else was left the same. I really liked the way they turned out!

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Reviewer:

moviewithn0story

Reviewed: Dec. 16, 2011

Aside from not having nearly enough liquid in the recipe (I had to add another 1/2 c of milk, and another egg) they were pretty tasteless. I will not ever make them again, but the dog liked them.

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Reviewer:

kristie26

Reviewed: Nov. 12, 2011

I make these as a healthy breakfast for my husband. He loves them! I do substitue unsweetened applesauce for the oil. Thanks!

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Reviewer:

khargrave

Reviewed: Oct. 8, 2011

Loved these!!!

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Reviewer:

Ariel125

Reviewed: Sep. 12, 2011

I can't give this a proper review because I modified this recipe a bit. I wanted Lemon Blueberry muffins so I substituted lemon extract for the vanilla. I added an extra 1/2teaspoon of lemon though because the batter looked to dry to me. Other than that though, this recipe worked great and made really yummy muffins. I can't give this a 5 stars because the batter still would have been to dry if I had used vanilla instead of lemon.

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Reviewer:

Bri

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

I used large huckleberries instead of blueberries, increased the oil to 1/4 cup, omitted the nutmeg, and added a streusel topping. Very nice!

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Reviewer:

e-giggle

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 28, 2011

This recipe is delicious! I had to double the recipe because 6 weren't enough and the batter was very, very thick so I added just enough milk to be able to fold the blueberries in easily, as well as scoop into the muffin cups easily. They're moist, not overly sweet and just yummy!

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