Reviewed: Apr. 29, 2012

Awesome muffin! I didn't have buttermilk on hand, so used a small container of lowfat vanilla yoghurt & 1/2 cup of almond milk. Also used splenda sugar blend, rather than plain sugar. Tasted great & probably cut a few calories as well!

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Reviewer:

Rachel Deering

Reviewed: Apr. 21, 2012

cooked these this morning - family loved them! I substituted coconut oil for the vegetable oil, turbinado sugar instead of white & low fat buttermilk instead of regular. The muffins were still moist & delicious.

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Reviewer:

Stacy Michelle

Reviewed: Apr. 19, 2012

Yum! Absolutely delicious, and great texture. I used applesauce instead of banana. I did not add berries- my kids like plain! Will make these often!

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Reviewer:

aanixon

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

mmmmmmmm, I'm so thankful for this recipe! I changed/added a few things: 1. 1.5 c whole wheat pastry flower. 2. 3/4 c light brown sugar packed 3. 1/4 flax seed. 4. 1 c non-fat greek yogart 5. splash of unsweetened light soy milk 6. 1 tablesppon coconut butter or oil, whatever its called!!! :) My husband and I are excited to run out the door in the mornings with these muffins! :)

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Reviewer:

Alveyja

Reviewed: Apr. 15, 2012

I made this for my daughters school project and I must say it is healthy and delicious. Her classmate and teacher love it. I added one banana and it tasted good.

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Reviewer:

mpilipina

Reviewed: Mar. 22, 2012

Super yummy, wow. I also substituted applesauce for the oil and use half ww pastry flour and ww flour. I added 1/2 t cinnamon, 1/4 t nutmeg, 1/2 c chopped frozen raspberries, 1/4 c ground flaxseed and 1/4 Greek plain yogurt. Really good.

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Reviewer:

marykaye

Cooking Level: Expert

Home Town: Minnetonka, Minnesota, USA

Living In: Fort Collins, Colorado, USA

Reviewed: Mar. 9, 2012

I am going to give this a five star because I think had I used blueberries like it called for it would have been perfect. I used dried cranberries I think they have a lot more sugar contant. Hint if using dried cranberries cut back on sugar. Also added 1/2 teaspoon cinammon maybe will used 3/4 teaspoon next time

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Reviewer:

soupy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Mar. 4, 2012

Love it!!! These taste so good its hard to beleive they are under 200 calories! There is a lot of sugar in it though... maybe I would put in half the amount of splenda next time instead... and I would change the oil for apple sauce.

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Reviewer:

dollyrf

Reviewed: Mar. 2, 2012

Sugar free version: These came out great! I used 1/2 cup brown sugar replacement and 1/4 cup white sugar replacement and an extra 1/2 cup of 2% milk. I also added 1/2 teaspoon ground allspice, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. . Regular, old-fashioned, long cooking oats were all we had available to use and worked just as well, contributing just a little extra fiber. The extra milk is needed as sugar replacements don't melt the way regular sugar does. Baked products come out hard and dry without adding more liquid. I also let the batter rest for about 10 minutes before baking to let the extra milk absorb into the batter a little more. The muffins came out moist and flavorful. My husband rates this recipe 5 stars and he is a gourmet cook! We'll be having these again!

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Reviewed: Mar. 1, 2012

Wow! These are the best blueberry muffins I have ever had...no joke. I wanted a healthy morning muffin for the kids and this is exactly what I was looking for. I use buttermilk powder, so I boiled my cup of water for buttermilk and added in the oat and wheat bran, as well as oats with 3tbs buttermilk powder so they could soak in the hot water and soften. Then I mixed in other ingredients. These made 12 good size muffins and they took me 25 minutes to bake at 350. Thank you for posting!!!

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