Reviewed: Apr. 20, 2012

DELICIOUS. I didn't have sour cream so I used blueberry yogurt, as one reviewer suggested, and I didn't have fresh blueberries so used 1/2 cup frozen. Even my super-picky 2-year-old loved them.

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Reviewer:

Crystal

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Reviewed: Mar. 3, 2012

Perfect texture and taste.

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Reviewer:

Chris

Cooking Level: Expert

Home Town: Slatersville, Rhode Island, USA

Living In: Tampa, Florida, USA

Reviewed: Jan. 26, 2012

We LOVED this! I added a splash of vanilla extract, used 1 cup crushed bran flakes instead of wheat bran (b/c that's what I had), white whole wheat flour, and a combo of honey and brown sugar. They are very sweet! This is great. You definitely need to follow the instructions on letting the batter sit for 10 min. This will let the oat and wheat bran absorb into the liquid and will prevent the sogginess some people had trouble with.

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Reviewer:

YehuditO

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

Very good. I ground down some Quick oats instead of using oat bran and it worked great. I think these will make a yummy breakfast with yogurt.

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Reviewer:

erynne

Reviewed: Jan. 11, 2012

Yum! I did add more blueberries, otherwise followed as directed.

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Reviewer:

Michelle

Reviewed: Dec. 14, 2011

Great recipe! But, I made quite a few changes: 2/3 cup blueberries (frozen) splenda instead of sugar 2 Tbsp oil 2 Tbsp applesauce yogurt instead of sour cream 1 whole orange (blended) 1 1/2 cups wheat bran, no oat bran Delicious and healthy :) They are quite moist, so make sure you don't under cook them.

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Reviewer:

Brittany

Reviewed: Oct. 14, 2011

So good, and they freeze well. I replaced the oil with applesauce.

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Reviewer:

McKenzie Lounsberry

Reviewed: Jul. 13, 2011

These were very good. I only had 3/4 cup of white flour left so I topped it up with 1/4 cup of whole wheat flour. Would make again.

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Reviewer:

ALICE3913

Home Town: Mississauga, Ontario, Canada

Reviewed: Mar. 20, 2011

I made these for the first time...they are DELICIOUS! My 4.5 year old son and husband RAVED! I used 1.5 cups of frozen wild blueberries as fresh is not an option yet! Very good, I will make these again for sure.

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Reviewed: Mar. 12, 2011

I love these! I did have to sub a bit. My husband is diabetic so I used WW Pastry Flour instead of AP. I thought I had blueberries, but only had blackberries. Luckily, they were really sweet. I cut them in half. My middle son also ate my last orange, so I had to sub a sweet grapefruit. I only used 1/3 cup of brown sugar & added 1/3 a cup of Splenda. They are nutty, moist & flavorful. This will be my go to healthy muffin from now on. Endless possibilities. Thanks for sharing!

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