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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17 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: May 10, 2010

I appreciate so much a healthy, but still very delicious, recipe. Like this one! It is light, moist, and full of flavor. I used dried wild blueberries rather than fresh, but otherwise followed the recipe. I'll be making these often.

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16 users found this review helpful

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Feb. 9, 2010

I did not have sour cream so I substituted blueberry yogurt. Tasted great. I agree with the review that said to add less blueberries. 2/3 of a cup is great. Also when I used medium muffin liners I was able to get 12 muffins. You could exchange the fruit also. Ive made it with raspberries and cranberries as well.

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28 users found this review helpful

Reviewer:

THE HOOVE

Home Town: London, Ontario, Canada

Living In: Beausoleil First Nation, Ontario, Canada

Reviewed: Apr. 11, 2010

Delicious! I can't stop eating them!

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8 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: May 8, 2010

Very good. All around good!

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9 users found this review helpful

Reviewer:

Happybaker

Cooking Level: Expert

Reviewed: Aug. 3, 2010

The BEST! So glad you shared this one. My #1 picky queen granddaughter loves them as well. great way to sneak in some fiber.

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21 users found this review helpful

Reviewer:

beejay

Reviewed: Mar. 9, 2011

These muffins came out wonderful. The only change I had to make was to sub wheat bran for the oat bran. For the life of me, I couldn't find any oat bran, except Kellogg's Cracklin Oat Bran, but that had cinnamon and nutmeg in it, plus it would have had to be crushed. For her Christmas present, I gave my daughter a "snack of the month". This month's theme was Bran, and these went into that package. I had to bake them 18 minutes. I used a large navel orange. You can really taste the orange in them. I used frozen blueberries, and did not thaw them before adding them to the flour. These muffins really are good. I recommend them.

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16 users found this review helpful

Reviewer:

JoyceT

Cooking Level: Expert

Reviewed: Mar. 9, 2011

These muffins are delicious. I followed the recipe exactly, and maybe it was just my oven, but I had to bake them about 5 minutes longer. They are not too sweet and make a wonderful morning breakfast. They reheat really well too. I give them 5 stars!

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3 users found this review helpful