Reviewed: Jan. 19, 2013

Honestly? They were just OK. Made exactly as recipe states. Not impressed. Not worth the time and trouble it takes to make them especially when a good boxed recipe using wild Maine blueberries actually tastes much, much better. Next time a craving sets in, will head to the baking aisle of the local grocery and get a box mix.

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Reviewer:

rmlawson72

Reviewed: Jan. 4, 2013

Just made these muffins according to the recipe (which is the way a recipe should be reviewed the first time)but used a 12 muffin pan for smaller muffins. Came out great, but a little sweet, next time I'll reduce the sugar to one cup in the batter. Great taste just as is. Lots of blueberries makes it extra good. Sharyn

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Reviewer:

Pukagirl

Reviewed: Sep. 3, 2012

Pretty good, I replaced apple sauce with olive oil and it tasted fine. Didn't have any cinammon as well.

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Reviewer:

mindspike

Reviewed: Aug. 26, 2012

Tasty! Although they are healthier, they certainly aren't healthy. However, it's easy enough to adjust any recipe to be healthier. The only difference in this one was exchanging apple sauce for oil and adding extra blueberries, but if you are really worried, use can sub half whole wheat flour and either leave off the topping or just use half to save on fat and calories. I only used half and it was just as good. Also, I'm not clear if salt was left out to make them healthier, or an oversight, but I made it without as the recipe suggested and it was just as tasty.

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Reviewer:

mollyhcarter

Reviewed: Aug. 1, 2012

I would give them five stars if they were really "healthier." Now, that being said...leave off the topping and make them in "regular" sized cups yeilding 16 muffins: You have yourself a 100 calorie treat!

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Reviewer:

shannon

Cooking Level: Intermediate

Reviewed: Aug. 1, 2012

Great recipe. I added about a tbsp of coconut oil, but other than that followed recipe. Will make again.

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1 user found this review helpful

Reviewer:

bl0ndie

Reviewed: Jul. 28, 2012

Great muffins! I also tried this recipe with a few modifications. Instead of miik I used almond milk (vanilla flavor). Also instead of 1-1/2 cup flour, I used 1 cup of flour and 1/2 cup whole wheat flour.

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Reviewer:

Northernlightsjb

Reviewed: Jul. 19, 2012

Excellent! Cooked at 350 for 25 minutes

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Reviewer:

Ginny Bowers

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Powhatan, Virginia, USA

Reviewed: Jul. 18, 2012

I only made two small adjustments to this recipe. I used "soured" lactose-free milk and I added a teaspoon of pure vanilla extract. I actually got 12 muffins out of this recipe, not 8. I did also bake mine at 350* and they were done at exactly 20 minutes. These muffins were nicely moist, perfectly sweet and had the perfect amount of blueberries--out of the 12 muffins I made, there are three left.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 11, 2012

Comparision. To Die For Muffins: Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg This recipe, Healthier To Die For: Calories: 317, Total Fat: 7 g, Cholesterol:43mg This recipe states :Healthier This recipe doesn't state: Healthy 5 Stars for this one. It is delicious!!!

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