I took the advice of using only brown sugar. I also used strawberry light-and-fit yogurt and substituted vanilla for the almond extract. The muffins were moist and delicious. Everyone enjoyed the muffins.

Made a first batch this morning. I used all brown sugar per one review. They are great! Gave away the first batch and made another double batch this afternoon. I used crushed walnuts in one batch, and added 2tbsp raspberry jam to another batch. All great! Moist and just sweet enough. Love the small amt of sugar. Keep for sure.

I truly hate to rate these so low & I've gone over the recipe many times to see if I did something wrong. I followed this word for word, other van using low fat vanilla yogurt in place of plain. The topping is delicious, the muffins baked up beautifully(really, the prettiest muffins I've ever made) & I LOVE the fact that they don't use lemon. That being said, they did not come out very moist, the batter was sooooo dry I had trouble incorporating the blueberries without smashing them & the muffins are tasteless. Another submitter used brown sugar in place of white....maybe that's the key. I'm sorry :(

I made these this morning because I had some peach yogurt to use up. They turned out great! I used all brown sugar in mine.

I tried this one because there were not any reviews on it yet, plus the ingredients sounded so good. I followed everything as stated except I used low fat vanilla yogurt because it was all I had, and I added extra blueberries. I made them for my husband this morning and sent some with him to his buddy's house. He told me that one said, "What in the world did she put in these? Because I think she added some heaven". And I gave some to my brother & sister-in-law, and they said that they were the best blueberry muffins they had ever had too. So, I would say that this is a keeper :) Thank you!