Reviewed: Apr. 22, 2008

I've made these several times following the recipe, which are delicious. But when I didn't have blueberries I made them into banana nut muffins, which are even better! I use all whole wheat flour, brown sugar instead of white, all quick oatmeal instead of oat bran and oatmeal, and 2 mashed bananas. You do have to fill the muffin cups up all the way, which makes for a nice, slightly crispy muffin top. (They've never spilled over on me in the oven.) I have to cook mine for 20 minutes. They're a wonderful, healthful breakfast muffin that my whole family loves.

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ErinAnn

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

I used spelt flour instead of the whole wheat for added nutrition. I also replaced white sugar with brown sugar. Very yummy.....also great with strawberries.

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NIKA1

Cooking Level: Expert

Home Town: Lublin, Lublin, Poland

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 3, 2008

Wow! I keep trying different recipes for healthy muffins and this is the best! I used a bit more than 1 cup of frozen blueberries. I also substituted 3/4 cup strawberry yogurt and 1/4 cup milk for the buttermilk. Don't overmix, just gently stir with a rubber spatula.

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grudzinskis

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Reviewed: Mar. 4, 2008

They were/are pretty good as far as taste. What I don't like is the next day the batter in the middle seemed to go soggy. That was upsetting. I actually didn't put the berries in the mix. I scooped the batter into the cups, and next placed a couple berries into each batter-filled cup. I used Whole Foods frozen mixed berries. Fresh blueberries are too expensive right now. I can't say they are the best muffins that I have ever had, but I like them enough to make them again.

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Marie L.

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 3, 2008

This muffins were great! I omitted the nuts and added an extra banana. I also used 2/3 cup brown sugar. These muffins were tasty, moist, and very healthy. They did turn out kind of greenish, but I think that's because I used an electric mixer to mix the blueberries with the flour. Anyways I will definitely make these again.

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Aly Cooper

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Reviewed: Mar. 2, 2008

These muffins are the best! And bonus - not a lot of fat in them. I used Oat Bran cereal cause I didn't have oat bran - and still turned out great. I also used 1 cup of whole wheat flour. The wheat germ added such a nice texture to them!

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MELINDA2000

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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Reviewed: Feb. 27, 2008

Everyone loved these! I improvised a lot, based on what I had, and they still came out perfectly. Used wheat germ, flaxseed (which I partially crushed myself), some brown sugar, left out rolled oats, only had skim milk. But the guys at work gobbled them up!

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JenP

Cooking Level: Intermediate

Living In: Englewood, New Jersey, USA

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Reviewed: Feb. 25, 2008

Amazing! I am so impressed with this recipe. I was afraid they would come out dry and "healthy" tasting but they are really moist and flavorful. I made a few changes based on preference and what I had on hand: (1) I subbed applesauce for the bananas, flax meal for the wheat germ, and oats for the oat bran. (2) I added a little more than a 1/4 tsp cinnamon and 1/8 tsp nutmeg. (3) I used almost 2 cups of frozen mixed berries (blueberries, raspberries, and blackberries) and chopped them up a bit to make them distribute more evenly. These are SOOO yummy, I will certainly be making these again soon! Thanks for an awesome, healthy recipe!!

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 23, 2008

I did not care for these at all. They were too heavy and mealy, not enjoyable. Maybe I'm just not used to bran style muffins.

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Feb. 19, 2008

Add apple

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Lori

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Reviewed: Feb. 17, 2008

These were very yummy! The only substitutions I made was that I used flax seed meal instead of the oat bran and applesauce for the oil. I also baked them for 20 minutes. Will definitely make again.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

These muffins were wonderful. I used Flax oil instead of vegetable oil. I plan on making them for my mom, who is diabetic, with Brown Sugar Splenda.

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Lowcmom

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lowell, Massachusetts, USA

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Reviewed: Feb. 12, 2008

I love these muffins i omitted the ap flour and used all whole wheat i love these they are so good. i will make again!!! And to the blue muffin problem if you are going to use frozen blue berries put them in the batter right out of the freezer that should cut down on the blue problem!

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healthnuthikers

Cooking Level: Professional

Home Town: Carrollton, Georgia, USA

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Reviewed: Feb. 10, 2008

These muffins were GREAT!! I used all whole wheat flour like suggested and they turned out great. Everyone liked them including the kids. Will make these again.

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KPBOOGA

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Reviewed: Feb. 10, 2008

I made this last night and it turned out great! I didn't have milk or buttermilk, so I put some soymilk and I added 1 Teaspn of vinegar as suggested by other review ( I don't know if this work for soymilk, but I gave it a shot) I also didn't have oat bran, so i put in some all bran ( crushed) and I put flaxseed instead of wheat germ. I also suggest using a really ripe banana. It gives great taste :) This recipe is really versatile, so you can play with it a lot.

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à_la_Sabrina

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2008

VERY tasty. But mine came out purple...I'm not sure what I'm doing wrong, I use organic frozen blueberries and my blueberry muffins always turn out purple/blue. The blueberrys were nicely suspended, however.. I would not fill to the top of the cup as the recipe stipulates, mine ran over. Also, I had to bake mine about 2X as long as the recipe stipulated. The taste is worth it, I just wish I could get mine to look like the pictures! These will still work for my daughter's Waldorf preschool birthday celebration...Might scare off some kids because of the color, however. I hope THEIR parents have trouble making normal looking blueberry muffins also (so the kids will be used to the weird hue)! :)

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AUDRANE

Cooking Level: Intermediate

Living In: Ames, Iowa, USA

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Reviewed: Jan. 31, 2008

Yummy, I did not have oatbran, but I had flaxmeal, so I made the substitution, and instead of walnuts I did almonds. Very yummy. I was delighted when my little ones asked for seconds.

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tazraj

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Reviewed: Jan. 28, 2008

I only make recipes with 5 stars and have loved all of them. However if your looking for really healthy and dont care about the taste these are fine, but if you want a good blueberry muffin try the struesel topped blueberry muffin recipe, that one was the best muffin ever and they were all gone the day I made them.

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tinainorlando

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Reviewed: Jan. 28, 2008

While I thought this was really yummy for a healthy muffin, I had wanted to send them to my son's preschool class for snack. I think they migh tbe a little too "healthy" and dense for them. best healthy muffin I've ever made.

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Eileen

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Reviewed: Jan. 27, 2008

These were awesome! They're not going to taste like your regular bakery blueberry muffin but they're fabulous nonetheless. I used ground flaxseed instead of oat bran because that's what I had on hand. Also used 2 mashed bananas per one reviewer's suggestion, and thought it really added moisture. My muffins tasted like banana oat muffins with blueberries! I used frozen blueberries coated in flour and they came out perfectly. Will definitely make again!

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NDwife07

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grandville, Michigan, USA

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Health Nut Blueberry Muffins

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