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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Michael Portuesi

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Reviewed: Oct. 4, 2008

My husband loved these! He requested me to make these twice in once week! He told me they were the best dessert I have made so far and I bake at least once a week. We treat them like dessert at my house. I added extra blueberries as well. They 24 minutes to bake however. It may have been b/c I used frozen blueberries and lowered the temperature to 325 degrees since I used black muffin tins. Sprinkle a little cinnamon and sugar on top before baking them and they come out with a sweet crunchy crown on them.I didn't have any wheat germ, but they still turned out delicious!

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Joyful_Chef

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

These muffins are delicious! I couldn't find oat bran, so I doubled the oats and "made" buttermilk by adding a tablespoon of lemon juice to a cup of milk. Everyone in my family raved about these! I made a triple batch the second time around and they froze well. This will be a staple for us!

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BERTSWERT

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

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Reviewed: Sep. 27, 2008

This is the lightest & fluffiest healthy muffin I've ever tasted! I made a couple of substitutions as I didn't have all the ingredients. I used brown sugar instead of white sugar; doubled the wheat germ and removed the oat bran. I didn't have any blueberries... so I cut up an apply and tossed it in the recipe along with raisins. I tossed the extra muffins in the freezer and plan to have them as an on-the-go-breakfast.

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falling07leaves

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 26, 2008

Very yummy, made it to the recipe!! Try it!

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Emmy70

Cooking Level: Professional

Home Town: Kamloops, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 22, 2008

I made them with the suggestion for subbing pumpkin for banana and chocolate chips for blueberries. amazing!

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Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 21, 2008

I just made a double batch of these on faith. Well, glad I did because the kids are gobbling them up. I'm always looking for healthier versions of traditional foods that my kids will eat. Well, this totally scores! I used frozen blueberries and it worked great. Thanks for sharing!

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: Sep. 8, 2008

Very good & healthy. Did use whole milk and lemon juice for buttermilk (needed to use up). Sprinkled sugar on top.

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otisthorpe

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Wow... who'd image that something so good for you could taste so great! I've tasted these as printed - amazing - and with ground flaxseed meal subbed for the wheat germ - equally delicious and so, so, so good for you. I'll be making a double batch to keep in the freezer for quick, healthy breakfasts. I also topped it with a tiny bit of brown sugar/butter/oat/cinnamon/nutmeg struesal. YUM!

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KToone

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Reviewed: Sep. 6, 2008

This is the best healthy blueberry muffin recipe ever! I added the 2 tbl sp. milled flax seed as someone suggested and it turned out great.

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Jeni

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Reviewed: Sep. 4, 2008

These are very good muffins and very healthy too. I did make a few changes to rid the recipe of refined ingredients- I replaced the all purpose flour with whole wheat, the white sugar with some honey and brown sugar. I didn't have oat bran, so I replaced it with ground flax seeds. I also added a handful more of blueberry. Very delicious! Thank you!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

Perfect the way they are! They are very very tasty!

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Chicklittle

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 28, 2008

This recipe is delicious - even people who are not "health nuts" will enjoy this because it just tastes good - nice flavor and texture and it's adaptable to whatever you have on hand. I subbed wheat germ for ground flax seeds, used half white/half spelt flour, and I soaked my oats in the liquid ingredients while I did everything else to soften them and sifted the flour, and they were airy and soft but moist. Yum!

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YehuditO

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

These were very healthy. In the end, I added ground flax seed, and halved the amount of sugar. The frozen berries turned the batter purple. They were good for the first day or two, but got sticky and the texture was not very pleasant. If I made these again, I would use no oil and fresh blueberries.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Aug. 26, 2008

What an excellent healthy muffin. I used wheat bran instead of wheat germ and 1/2 cup of brown sugar instead of white. It came out so moist and light. I didn't have blueberries so subbed with chopped peaches. They were great!

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DeLane

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Aug. 20, 2008

Super yummy! My kids loved them and I'll be making them more often!

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Charlene

Cooking Level: Intermediate

Living In: De Soto, Missouri, USA

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Reviewed: Aug. 17, 2008

Awesome recipe!!! The whole family loved it.

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tawallace

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Reviewed: Aug. 8, 2008

These muffins are SO yummy! I did change a few things to make them even more healthy - added applesauce instead of oil and replaced all purpose flour with whole wheat flour. I also used whole oats in place of the oat bran, since I didn't have oat bran, and ran the oats through the food processor. Thanks for the great recipe! I will be making this one over and over again.

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