The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 6, 2009
Great! Even did it with chocolate chips. And I used honey instead of sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 5, 2009
These are a very good, healthy muffin. I used milk and vinegar instead of buttermilk but otherwise no substitutions. I will make these again as a quick healthy breakfast.
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Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 5, 2009
These were Great!!!!! The only change i made (to reduce sugar) was i used Splenda instead of regular sugar. Turned out perfect : )
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 3, 2009
Healthy, tasty, and very moist .... I omitted the bran and wheat germ b/c I didn't have on hand but I doubled the oats. I only use soymilk so to get that "buttermilk" quality I just added one tablespoon of vinegar to curdle the milk. Everything else remained the same. I will make again and freeze some for a later date.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 28, 2008
These are great! My kids loved them and so did the adults! I made them just as stated.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Dec. 23, 2008
These are fantastic! I used ww pastry flour and all-purpose flour, used flax meal instead of wheat germ, subbed 1/2 cup of canned pumpkin for banana, and left out the nuts. I brought the milk and egg up to room temp before adding. I think I forgot the vanilla, but its absence was not a detraction. Not nearly as decadant as "To Die For Blueberry Muffins" which I also made today, but who wants to die for their food? Not me. Thanks for the great recipe!
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Photo by Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 16, 2008
I could eat these all day and I make them a lot but the kids always request the "To Die For Blueberry Muffins." Big surprise: they prefer the less healthful option!
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Cooking Level: Intermediate

Home Town: Palm Desert, California, USA
Living In: Buckeye, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 14, 2008
I used plain yogurt instead of buttermilk and fresh strawberries and dried cranberries instead of blueberries and they were great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 12, 2008
These muffins will definetly be a staple in my home!! I subbed applesauce for the oil and cut the sugar a tad, and they were delicious! With the 2 main unhealthy ingredients made healthier, these muffins offer a very nutritious beginning to your day!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 6, 2008
Wow! This is an excellent recipe! Made no changes except to make mini-muffins. Baked at 350 for 12 minutes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 21, 2008
These were a HUGE hit with everyone I know! Best part is, I stick a few in the freezer and stick them in the microwave for a quick, healthy breakfast. Also, there are TONS of alterations you can try, like using raisins or dried cranberries instead of the blueberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 4, 2008
These are the best muffins I've ever made- and they're healthy! Wonderful recipe! They freeze well too, which makes them a great on-the-go breakfast or snack. Destined to become a staple at my house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 26, 2008
Yum, yum, yum & yum. My family gets so excited when I make these. They are much richer and way more dense than a typical "cake-like" muffin. Crazy-healthy and crazy-good. So much so, I don't feel a bit guilty about the pat of butter I slap in top! ha. Thanks, Zopooh, for a healthy recipe my kids always much like little maniacs. :)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Oct. 25, 2008
Fantastic! I didn't have a ripe banana so I subbed my homemade baked applesauce. Used skim milk w/vinegar, a mix of splenda, sugar & brown sugar. Really tasty breakfast!
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Photo by Scotdog

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 13, 2008
These are pretty good! I'm not a big fan of banana so I think they would taste better for me if I used applesauce. I didn't have any oat bran so I used 1/4 cup of flax seed. Also I didn't have blueberries so I used raspberries and used applesauce instead of oil. Also didn't have buttermilk so I used 1Tbs vinegar and enough milk to make a cup. Making all the changes that I did they still turned out good. Even my 2 year old liked them and she doesn't like much!
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Cooking Level: Intermediate

Living In: Pacific, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 11, 2008
GREAT, delicious, nutritious recipe. Will make this again and again. Thanks for the wonderful recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 10, 2008
This recipe was exactly what I was looking for! The kids all loved these muffins, and I didn't have to feel so guilty about serving them for breakfast since they have a lot of wholesome ingredients. The only things I changed were to use unsweetened applesauce instead of banana, and substituted some additional whole wheat flour for the oat bran since I didn't have any. I also didn't add the vanilla or walnuts. The muffins turned out moist and flavorful and made everyone happy. Although the kids didn't seem to think so, I did think they were a little on the sweet side, which would be easy to change. I also used this recipe without blueberries and replaced part of the sugar with honey to make some awesome honey-wheat muffins. This is definitely a keeper. Thanks!
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Cooking Level: Intermediate

Living In: Madison Heights, Virginia, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 9, 2008
I did not like these muffins at all. They were dry, had NO flavor, they never browned on top like other muffins.For all the ingredients in these muffuins I thought they would be wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 7, 2008
Great recipe, even though I didn't follow it precisely. I used 2 mashed bananas, because they really needed to go, and regular rolled oats. I also substituted 1 c skim milk plus 1 T lemon juice for the buttermilk, as I did not have any on hand. I also added about 1/4 T ground nutmeg, which goes wonderfully with blueberries and bananas. I also reduced the sugar a bit, since I had the 2 very ripe bananas in there. Muffins came out very moist and tender. Very tasty. Kept well in the fridge for about 4 days (when they were gone).
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Cooking Level: Intermediate

Home Town: South Kingstown, Rhode Island, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 5, 2008
This is a fantastic recipe. It's a bit of work finding the necessary ingredients, but the result is a sweet, tasty, muffin that is healthy but doesn't taste like it's a "healthy" recipe. I've made this a few times now, with fresh blueberries in season and it's been superb.
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