The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 5, 2009
these muffins were delicious! i only had old fashioned oats so to prevent the muffins from turning out too grainy, i stuck the oats in my food processor and pulverized them to a smooth grain - glad i did it. the muffins were so incredibly smooth and moist! i had 1 sugar pumpkin left from the harvest that i roasted, and then mashed them, and pressed through a sieve to get a smooth puree. all this took alot of time, but it was well worth it! i would definitely make again and again and AGAIN!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 2, 2009
These are amazing! I was so surprised how the blueberries and pumpkin went together so wonderfully. I even got a picky four-year old to try this. These are best hot out of the oven.
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Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 28, 2009
These are qiute literally the best muffins I have ever had in my life! I made exactly as written, with the exception of using half blueberries and half blackberries. WONDERFUL! THANK YOU!
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Cooking Level: Intermediate

Living In: Ukiah, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 17, 2009
I followed the directions of some others and did half whole wheat flour, half regular and half brown sugar, half granulated. I tripled the recipe and only got 23 muffins. Used 3/4 tsp. salt total. They turned out wonderfully!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 11, 2009
These are an interesting twist on Pumpkin bread. They came out wonderfully moist and the pumpkin/blueberry combo was surprisingly good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 4, 2009
I was really looking forward to enjoying these muffins, but the amount of salt they required (3/4 tsp) ruined them. Way too salty for us. I will try again with a lot less salt. This recipe made about 10 small muffins for us.
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 3, 2009
These are awesome! Followed the recipe to a tee. Made them for my kids and even I've been eating them! My 4 year old couldn't get enough!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 3, 2009
This is the new family favorite in our household! We call them "Blumkins!" I added flaxseed to them and put cream cheese frosting on top. Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 1, 2009
Easy, affordable and most of all, very, very tasty and light. My wife couldn't stop eating them! LOL
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 1, 2009
These are moist and delicious muffins! The only things I changed was adding a dash of cloves.
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Cooking Level: Intermediate

Living In: Midland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 30, 2009
These were awesome! I live in Denver, so I adjusted for altitude by decreasing the baking powder to 1 1/2 teaspoons, increasing the flour by 1/4 cup, and increasing the milk by 2 tablespoons. I made 10 muffins and baked them in a 325 convection oven for 30-35 minutes. Thanks for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Oct. 22, 2009
These are great. I cut the recipe in half and made 6 muffins to take to work the next day, using the left over pumpkin from the pumpkin bread I made for my mother the night before. A real keeper.
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Home Town: Hamburg, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 11, 2009
I didn't have blueberries, so I left them out. Also, all I had was regular oatmeal (not quick oats) and they still turned out great! My family and I loved these!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 8, 2009
Nice bread with an interesting flavor. I needed to make these sugar-free, so I used splenda, dark agave syrup and whole wheat flour. I also used unsweetened applesauce for most of the butter. H2 and I both enjoyed it and will definitely be making it again.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Painesville, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 4, 2009
Boring! Not enough flavor at all. I used 1/2 c brown sugar & 1/4 c white sugar, and also used 1/4 c white flour & 1/2 c whole wheat flour. I used 2 Tbsp butter & added extra pumpkin instead. I used fresh blueberries, extra spices since I rounded while measuring them and also added pumpkin pie spice. The muffins baked up fine, although I'd recommend using muffin papers to make it easier to clean the blueberry juice from the pan. The basic recipe is fine, but if you want flavor beyond any blueberry you bite into, I'd double the spices.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 21, 2009
The Best Muffins Ever!! Everyone needs to try this recipes. The combination of the oats, pumpkin, and blueberries surprised me at first, but it is a great combination. If you make these, you will love them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 17, 2009
These are relatively healthy so they are not "decadent" but I love them nonetheless. I have a hard time limiting my intake! The only things I change are to add about 25% more blueberries, and I bake them at 375 for 17 minutes using dark muffin pans. These freeze very well so I usually double or triple the recipe. They also come out well in baby-bundt pans.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 12, 2009
Looked a long time for a healthy pumpkin muffin recipe low in sugar & fat & finally found this one! Substituted with spelt flour & added ground flax meal. Great moist & tasty muffin!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 12, 2009
This is the best muffin recipe! I make jumbo size (usually a double-back then freeze them). This is my sons favorite breakfast/snack!
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Kim
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 3, 2009
Tasty!! I used reviewers' suggestions & modified on my own as follows: 1/2C whole wheat flour, 1/4C white flour, 1/3C brown sugar, 1/4C honey, 2/3C pumpkin, 1/4C milk, 1/8C butter, 1C frozen blueberries.
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