The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 21, 2009
These were so good!!! I love them. Substituted strawberry yogurt for blueberry and used frozen blueberries. I think that the frozen berries may have added more moisture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 13, 2009
I had been looking for a muffin recipe for muffins made with yogurt. In my recipe I substituted oil for the butter, and I also used splenda for baking for the sugar. I also added a cup of cut up fresh strawberries along with the one cup of blueberries. I also add 1/2 cup of 2% milk along with vanilla flavored low-fat or regular vanilla flavored yogurt. I also used this same recipe to make banana muffins and just added low-fat butter milk for the milk I had added. The muffins were a hit with family and were a hit when I took them in to work. I just tweaked the recipe to my liking and loved the outcome. So you can make these healthy or you can make them non-healthy. So thanks to the original created this recipe!:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 23, 2009
What a lovely recipe! I have discovered that substituting sour cream for the yogurt works well, as does oil for the melted butter. If you want really super fabulous muffins, I'd recommend sprinkling some Turbinado (raw) sugar on top to get a crunchy, sweet, yummy topping. However, if you were to follow the original recipe, these would still be fabulous! I cannot count the times I have made muffins with this recipe. Whether I used diced peaches, berries (raspberries, blackberries, and blueberries tend to be an amazing combination), or a combination, they always turn out swell.
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Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 19, 2009
I made mini muffins and got about 40 muffins! They were delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 6, 2009
LOVE IT LOVE IT LOVE IT!!! I had almost expired raspberry yogurt cups in my fridge, that my kids dont like, used those with blueberries and they sooo good, did not last long. Now I know what to do with the left over raspberry yogurt in my house.
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Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 30, 2009
Fantastic Muffins! I used Bananas, & Banana Cream Pie Yogurt!! Perfection!!! The possibilites for these Muffins are endless!!!
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
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Reviewed: Mar. 27, 2009
These are great! Mainly because my boyfriend, who does not like muffins, ate three of them before I could say boo. I used raspberry yogurt and frozen strawberries (thawed and cut up a bit). I cut the recipe in half so I used an egg white. Wonderful quick recipe to make with stuff I keep on hand :)
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 8, 2009
pretty good muffins. not too sweet and it is indeed moist.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 6, 2009
I loved the outcome of this "muffin" although it tasted more like a bread for me, still delicious! I used whole wheat flour instead of regular, replaced egg with egg substitute and replaced the sugar with splenda and only half the butter. I also used the fiber one yogurt and added small amount of oats and pecans. I used the strawberry flavored yogurt with smashed bananas...sooo good! Can't wait to try other flavors. Thanks for sharing the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 27, 2009
This recipe inspired creativity and I made them 100% organic whole grain. These are going to be a breakfast staple at our house! I used 1c ww pasty flour, 1c old fashioned oats. You can use any flavor yogurt with any kind of dried or fresh fruit. I used a 6 oz. yogurt and so I added a few tbl. milk. I used canola oid instead of butter for lower cholesterol. I halved the sugar (i used brown) and it was still too sweet for me maybe because of the kind of yogurt I used or because I put in date crumbles which are very sweet? Next time I will only use 1/4 cup of sugar. My toddler LOVED these.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 27, 2009
These weren't that moist and they tasted like cookies in the form of a muffin, and not in a good way.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 20, 2009
These were absolutely delicious. I used apricot/mango Greek yogurt, 1/2 sugar - 1/2 Splenda and substituted 1/4 C flour for oats. I also sprinkled brown sugar on the top before they went into the oven and it gave them a nice top crunch. They needed an extra 10 minutes in our oven but turned out perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 23, 2008
Pretty good. I used lemon yogurt, frozen blueberries, and added a little milk as others suggested. I also halved the sugar as the yogurt is so sweet. Next time I will use plain yogurt and lemon zest instead.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Jackson Hole, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 29, 2008
These were a huge hit! Several people told me they were the best blueberry muffins they'd ever had! Will definitely make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 17, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 5, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 1, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 20, 2008
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.
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Cooking Level: Beginning

Home Town: Bucaramanga, Santander, Colombia
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 11, 2008
These were awesome and incredibly moist. They took a little longer than suggested to get done all the way, but my family loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 3, 2008
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*
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