Reviewed: Mar. 9, 2012

These muffins were amazing! Definitely a keeper. Everyone in my house is watching their weight. I tried to make a lower fat/cholestoral/portion-controlled version. I reduced the eggs to 2 and the oil to 1/2 cup and substituted 3/4 cup of plain 2% yogurt. I also reduced the blueberries to 2 cups so that they don't overpower the batter in a smaller muffin. Instead of 24 large muffins, I made 30 medium ones. I didn't have nuts so I didn't use them. I used 1/4 tsp topping per muffin and there was more than enough to go around. The result was a very light and tasty muffin. The orange zest and cinnamon gives a great wakeup call to your taste buds.

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Reviewer:

slm95613

Reviewed: Aug. 24, 2011

Substituted orange essence for the orange zest, and 1/2 cup of sour cream + 1/2 cup oil (rather than 1 cup oil)--moist and delicious! I also added some flax seeds to the topping.

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Reviewer:

Namako

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Aug. 8, 2011

These are good, but the orange flavor is a little less potent than I expected. Much better after the muffins have cooled. Very yummy though.

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Reviewer:

Lindsfood

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: San Antonio, Texas, USA

Reviewed: Jul. 31, 2011

The BEST recipe for blueberry muffins!!! For a low-fat version, substitute 1/2 C applesauce for the oil and add just 1 TSP oil for texture. Raving reviews from family and friends :-)

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Reviewer:

Now We're Cookin'

Reviewed: Jul. 19, 2011

Often blueberry muffin recipes are lacking, but this one was a super hit when I made it for my family. I zested a naval orange, then pulled all the white membrane off. I threw it in the blender, and then strained out 1 cup of juice, making up the deficit with water. Then I decided the pulp looked too good to waste, so I threw that in also. I used Rumford baking powder because it is healthiest - no aluminum! I used part coconut oil for the oil, and 1 cup of the flour was whole wheat. Also, I omitted the cinnamon from the topping, but crushed in a teaspoon or so of butter. Wow.

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Reviewer:

suzipen

Cooking Level: Expert

Reviewed: Jun. 15, 2011

I do not write reviews but could not pass up raving about this recipe. It is easy and delicious. Thanks so much for sharing.

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Reviewer:

jschaefer12

Reviewed: Jun. 12, 2011

These are incredible. The orange flavor makes them stand apart from your typical blueberry muffin, and the nut and cinnamon topping makes it even better. I will definitely be making these again.

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Reviewer:

Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: May 22, 2011

These were excellent. I did not have enough fresh blueberries, but a combo of dried blueberries and frozen turned out delicious. I also used some grapefruit zest (no oranges). It seemed dry, so I added 2 T milk. (I also replaced 1/3 sugar with brown sugar, and 1/2 c flour with whole wheat flour - just preference). These were moist, fluffy, sweet, and very blueberry. The citrus added lovely tones.

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Reviewer:

KARA12121

Reviewed: Apr. 4, 2011

I made these with strawberries instead of blueberries because it is what I had on hand and they were very good. A great breakfast muffin that isn't too sweet with a hint of orange flavor. The oats give them a good texture too. They did dry up after a day or so, so eat them quick.

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