The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 2, 2009
Fantastic, not at all dry... I added 1/2 cup or so of raspberries, it added a little bit of umph to it! Definitely one to copy into the recipe box...
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Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 31, 2009
Yummy! So moist, delicious, and healthy! I used 1/2 c. regular oats because I didn't have oat bran or quick oats and they turned out great. This is my favorite blueberry muffin by far!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 29, 2009
absolutely delicious! Not near as good after freezing. :(
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DIG

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 29, 2009
I have to say that I never like the people that change a recipe a LOT and then review it but that's what I did and I LOVED it!! Changes I made: -Used 1 cup whole wheat flour and 1/2 white -Used 1/2 brown sugar instead of the 3/4 cup white -Didn't have oat bran or wheat germ so ground up quick cooking oats in the food processor to make a heaping 1/4 cup as a substituion for both -Didn't have buttermilk so made my own sour milk using 1 T vinegar and skim milk to total 1 cup -Didn't want the rest of my pint of blueberries to go to waste so used a heaping cup in the batter and then sprinkled the remaining ones on top. -Didn't have a banana so used a 4 ounce container of natural cinnamon applesauce. GEESH!! That's a ton of changes and they still came out AMAZING!! Loved the walnuts, love that they're not sugary sweet, love the nice chewy texture! And knowing that everything in there is a LOT better than most muffins is totally a bonus. Hubby said print this one and keep it safe!! Thank you for a great recipe!! Hmmm, wonder how they'd taste with raspberries...
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 26, 2009
These were awesome! I don't like nuts, and I didn't have oat bran so I replaced both of those ingredients with granola. I also added extra blueberries and an extra mashed banana. Turned out awesome! We ate them in less than 12 hours!
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Photo by Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 26, 2009
Great recipe...my kids LOVE them. I did not have any oat bran so I doubled the quick oats. A great recipe and healthy for the kids!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 23, 2009
These are a great muffin. I read the reviews and made some changes as suggested. I added the applesauce instead of the banana, 1 tsp cinnamon, 1/2 tsp nutmeg. Added the oil as suggested in the recipe,as this made for a more tender muffin. Used 1/2 cup brown sugar and substituted wheat bran for the wheat germ. Very satisfied with these changes and will make often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 22, 2009
These muffins are really yummy! Tasty, moist, and just perfect! It is nice to have a healthy spin on a muffin. Good recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 20, 2009
I thought these needed a lot more flavor. I didn't add the walnuts (I'm sorry but WALNUTS? in a blueberry muffin? no thanks!) I think next time I make these some cinnamon or grated lemon rind will be in order. Because this time aorund, the bluberries in them were the only things that made the muffins worth eating.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 17, 2009
These are WONDERFUL!!! I have tried 2 other healthy blueberry muffin recipes on this site, and loved both of them, but I must say this is my absolute favorite. I couldn't find oat bran so I used wheat bran, followed suggestions and used brown sugar instead of white, and used extra light olive oil instead of vegetable oil. Made a double batch and they were gone within a week! I agree with other reviewers that the walnuts are equivalent to icing on the cake, and I don't think I'll ever make these without them. Thanks for the great recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 16, 2009
Dense, filling muffin is only about 150 calories when Splenda is substituted for the white sugar. I incorporated a bunch of suggestions from other reviews including increasing the whole wheat flour ratio, using applesauce in place of the banana, adding chopped applies in place of nuts and adding the spices. YUM! I will make these again in the fall using the pumpkin / apple suggestion. Thanks to all for the base recipe and suggestions!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 16, 2009
This was my first attempt at baking. Easy to follow directions and tasted wonderful. Thanks.
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kim

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The reviewer gave this recipe 1 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 13, 2009
I did not care for this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 12, 2009
These were great, but with a few changes. 1) As per others' recommendations, I used 1/2 cup applesauce in the place of banana and 1/2 cup of brown sugar in the place of the white sugar 2) I used an extra 1/4 cup of ground-up oats in the place of the wheat germ because I didn't have any 3) I omitted the walnuts 4) I used all whole wheat flour They were delicious, but BEWARE I ended up have to bake them for at least 20 minutes or else they were still mushy on the inside.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 11, 2009
I have made this twice already and love it! I used 1/2 cup brown sugar instead of white sugar and omitted bran since I didn't have any. My search for a healthy muffin recipe has ended! I baked these in mini muffin pans for 13 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 11, 2009
I made a few changes - 1/2 C br. sugar instead of 3/4 white, T of applesauce in place of oil, didn't have oat bran on hand so used wheat bran instead, and used 1 C whole wheat flour and 1/2 C white flour. Most of these changes make this recipe just a tad healthier than it already is, and they turned out delicious! I might like them a little sweeter, so I might stick to the 3/4 C sugar instead of the 1/2 C br. sugar I tried this time around.
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 9, 2009
I double the batch each time, and put them in big storage bags and put em in the freezer. As a poor college kid,I love being able to eat something so healthy every morning for so little money (this is a way cheap recipe). I just pop em in the microwave for 50-70 seconds and they are BEAUTIFUL!!!! I've tried so many different variations too! My favorite was pumpkin and choco chips!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 6, 2009
I used cinnamon roll instant oatmeal and splenda. Those were the only changes I made. I did wisk together the dry ingredients, then gently stirred in the wet ingredients and the fruit. I did let the batter set for a bit before scooping it into my greased muffin tins. I didn't want them to come out tough. The smell of these in the oven was incredible. I was worried when they came out flat, but the end result was a dense muffin that also came out fluffy. I didn't try any but my family loved them. In fact, they ate almost the whole darn batch in one day. I'll make these again. NOTE: Using the 1/4 c. measuring cup is the perfect measurement to make a good muffin that won't overflow. For me, this made 18 regular sized muffins.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 4, 2009
Good muffins! I successfully adapted the recipe to our tastes and what we had on hand. I used 1/2 whole wheat and 1/2 whole wheat pastry flours (no white), agave nectar instead of sugar, wheat bran instead of oat, unsweetened applesauce instead of banana, pecans instead of walnuts, and flax meal instead of oil. Good taste and texture. I will make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 26, 2009
These were fantastic! We made a few minor changes: used Egg Beaters for the egg to cut fat and cholesterol, used a 50/50 combination of brown sugar and demarara sugar because we try not to used refined sugar in anything, and pecans instead of walnuts because it's what we had on hand. Will make again!
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