The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 26, 2009
These are soo good! THe texture is nice and cakelike. I also halved the baking powder like others suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 5, 2009
These muffins are so good. I used a mix of raspberries and blueberries, but otherwise did everything as suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 8, 2009
I just made these & they are delicious! Used less baking powder as some have said. Will definately be making these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 31, 2009
I made these twice in 2 days. They are great! I used some whole wheat flour (1/2 cup) in place of 1/2 cup of white flour and had to use a little more orange juice because of it. Grease the muffin tin well, and I only cooked them for 15 mins. Make sure you don't overcook them...mmm...mmmm...mmmmm
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 14, 2009
aaaaaaaaaaamazing recipe! I was so proud of myself! hah. My friends are calling me martha stewart now! =) I did use 1/2 whole wheat flour, 1/2 apple sauce and 1/2 vanilla yogurt for the oil and they turned out so great! definitely a keeper.
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Photo by Jackieann

Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 14, 2009
this is a great healthier recipe! My husband and in-laws could not even tell it was a "modified healthy" muffin! I took the advice of other reviewers and used unbleached whole wheat flour, 1/4 cup natural applesauce and a 1/4 cup oil instead of all oil and added a teaspoon vanilla-they were just as moist. This recipe will stay in regular rotation!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 4, 2009
These muffins were a huge success for me! I used half a cup of whole wheat flour, and frozen domestic blueberries. The muffins were quite dense, and not at all dry, with a lovely flavour. My blueberries were huge, so when I first took the muffins out they were close to falling apart. But once they cooled, they were completely stable!
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Fex
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 3, 2009
Very good muffins. I followed the recipes as is and added fresh peaches also, approx 1/2 a cup along with the blueberries. I will make these again. They are perfect hot with a bit of butter.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 28, 2009
Yum! I followed the recipe exactly and they came out perfect. I love the orange flavor. I might try these next time without blueberries because the cake part is so good!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 22, 2009
DH is lactosse intolerant and these were perfect for him. I didn't have orange juice, so substituted a peach-mango blend. They are delicious!
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DPW

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 2, 2009
I made them and they were delicious! My brother and mother loved them! I loved how the OJ made it taste, perfect for lactosse intolerent people!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 30, 2009
Quick and easy, I like so much, because with coffe and milk it´s very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 27, 2009
Love these muffins! I use half whole wheat flour and cut the oil in half and use applesauce. Quick and easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 21, 2009
These are a staple whenever I have fresh blueberries. I found this recipe years ago and have been using it ever since.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 9, 2009
I made this low fat with whole wheat flour,1/2 cup of applesauce, 1/2 cup of blueberry yogurt instead of oil. They came out great and were very big-not flat at all
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cj

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 20, 2009
very good. will definitely make again. I used 1/4 cup oil and 1/4 unsweetened applesause thanks to a comment from another reviewer. I also use white whole wheat flour (King Arthur) in place of the other all-purpose.
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Home Town: Greenville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 6, 2009
I was making a meal for a family whose son had dairy allergies and this recipe fit the bill. This recipe was easy to put together. It's very flavorful with the orange juice addition and that went well with the blueberries. My own kids loved it and I passed the recipe along to the family who received them. Thanks for a keeper of a recipe!
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Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 31, 2008
We really liked these muffins! They weren't too sweet at all. Dense, yet moist. And we loved the crunch sweet topping. I didn't have orange juice, so I grabbed a snack-size cinnamon applesauce and mixed it with water and added to the oats instead. Used frozen blueberries, thawed and rinsed/dried and it turned out great! Made 6 jumbo muffins instead of 12 smaller ones.
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Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA
Living In: Goliad, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 23, 2008
I found that if you follow the amount of baking powder in this recipe as directed, it is just way too much. It leaves a chemical taste to the muffins. Not good!! I actually did a little research (Wikipedia is awesome!) on why this is... when a recipe has excess acidity (as this one does due to the OJ) the baking power doesn't fully react and you get that chemical taste left behind. A number of reviewers said that they halved the amount of baking power just by intuition. Well, I guess there is science behind it too!
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Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Photo by KM
Reviewed: Sep. 21, 2008
These muffins were best right out of the oven! I added a little more blueberries than what the recipe called for because I love blueberries! Good recipe.
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KM
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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