These were a huge hit! Several people told me they were the best blueberry muffins they'd ever had! Will definitely make again.

I make these and bring them to work. They are demanded. Here are my changes: I use 1c unbleached all purpose, 1c whole wheat, 1/2c wheat germ, 1c whole oats, 8oz sour cream , 3/4c sugar in the raw, 2tsp ginger and cinnamon and 1tsp nutmeg. I also just throw frozen blueberries into the batter, they hold together better when mixing . I also top w/granola cereal and a dab of honey prior to baking. They have a great texture, like a heavily caked granola bar. It sounds like a pain but it comes together quick.. mix the wet, mix the dry, stir and bake. 12 muffins.

the batter was pretty thick. i added about 1/2 cup water and it was fine. muffins were very good. probably makes 18 muffins with addition of water.

I followed the recipe and used frozen berries. It was good but didn't have enough sweetness for me. next time I am going to add a crumb topping.

I used blueberries and they came up delicious and really moist (and I have no baking skills). For the mix, I ended up using a couple tablespoons of milk as recommended by another reviewer. They were surprisingly easy to make.

These were awesome and incredibly moist. They took a little longer than suggested to get done all the way, but my family loved them.

great recipe! Use any yogurt flavor. Thick and creamy yoplait makes for great moist texture! Great base for any kind of muffin :) first made at Kokosing with fresh Maine blueberries*

Very easy to make, look like a bakery muffin and so good and moist. I cut the sugar in half and always use vanilla yogurt with all fruit. My favourtite is when made with both blueberries and raspberries combined, made in mini loaf pans. I get 8 minis with this recipe.

These were too sweet, did not rise, and melted all over my pan at an even level. We enjoyed the overall idea, but the quantities and ingredients are not correct.

The addition of yogurt makes these muffins so moist! Following the other reviewers, I cut down on the sugar, and they tasted just fine. The only problem I have with these muffins is aesthetic-- they come out looking really blue from the blueberries.

I made these last night. The flavor is wonderful! I did change a few things; I added about 1/4 cup of skim milk to thin the batter a bit (I could hardly stir it) and I substituted vanilla yogurt for the blueberry because that's all I had on hand. I also added 1 tsp of lemon juice because I like the combination of lemon & blueberry flavors. I will definitely make these again!

I love blueberry muffins - however, these were not very tasty. The consistency was more chewy/dry, than fluffy/moist. I would stick with "To die for blueberry muffins" on this site -- although it has 1/3 more calories/fat, I would rather have 1/2 of one of those muffins, than a dozen of these muffins.

Yum! I doubled this recipe, used oil instead of butter, and added a shake of cinnamon. I chose Liberte No-Sugar-Added 6-grain strawberry yogurt. I didn't end up adding fruit, though I did add about 1/3 cup whole milk so I could get the batter properly stirred. These rose wonderfully and made great bread and a lovely loaf, with a thick, chewy crust. Yum! The batter was also very tasty. What a great way to use up yogurt & fruit!

We all liked it. Our yogurts were 6 ounces each. The batter was so dry, I added 12oz of yogurt. The muffins were kind of a weird consistentacy, too doughy even though toothpick came out clean. I cooked them another 7 minutes or so. I cut the sugar down too. They are very good. Not your normal muffin consistency but plenty of yummy blueberries!

This recipe was super. I do however have a tendency of altering recipes sometimes. With this one I used 1/2 of the margarine called for and used whole wheat flour. I also added a handful of white chipits and a handful of chopped walnuts. For the fruit,I had some very ripe bananas and I used vanilla flavoured yogurt. Kids haven't tried them yet but I'm sure they'll love as I do. Thanks for this recipe. It's a keeper. Shorti

Simply put... Out of this world muffins!!! So easy to make and the combinations are endless. Just use your imagination or use the ingredients you have at home ( I came up with strawberry yogurt and fresh bananas... MmMmMmM!) Thank you for the recipe!

Delicious!!! I used 3/4 C. brown sugar,and added 1/2 tsp. salt, & 1/3 C. milk and the rest of the original recipe. Mine were mango apricot yogurt with frozen wild blueberries (I like them because their small). The only other difference I made was that I put the blueberries in the dry ingredients instead of the wet so the flour would help suspend them so they wouldn't sink. They turned out perfectly!! I will use this recipe over and over again!! THANK YOU!!!

not so great--i made two batches of these yesterday, one with berries, the other with peaches, and neither one of them was exceptional. i found them to be too sweet, with a texture more like a quick-bread than a muffin. they were also flat instead of rounded, but that may be an altitude problem.