Reviewed: Feb. 27, 2011

These were deemed "excellent" by my daughter who does not even like blueberries! I used light agave sweetner in place of the sugar (3/4 cup) and baked them at 325 for an extra 5 minutes.

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Reviewer:

Patt

Cooking Level: Intermediate

Living In: Spruce Grove, Alberta, Canada

Reviewed: Feb. 26, 2011

I've made these several times and they always turn out great. I use half whole wheat flour, 3/4 c sugar (and it is still sweet) and about 1/2c milk because the batter is hard to stir. I think as written the recipe is too sweet because the yogurt is sweetened.

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Reviewer:

michelle

Reviewed: Feb. 25, 2011

Love these! I used fat free yogurt and also used applesauce instead of the butter. I also used 50/50 white and wheat flour. The last change I made was to cut the sugar to 1/2 cup. I've made these twice, first with lime yogurt with strawberries and kiwi, second with raspberry yogurt with raspberries and blueberries. Thanks for the great recipe, even with the calorie cutting measures, they were still great. I imagine making them as written woudl be a 10 star!

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Reviewer:

Sheri

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Fall River, Wisconsin, USA

Reviewed: Feb. 24, 2011

These are SOOOO good!!! First time making blueberry muffins and it couldn't have been easier. Thank you!

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Reviewer:

silviabarwick

Reviewed: Feb. 23, 2011

Love these! I use different fruits for variety, and whole wheat flour for the all-purpose and ground flax (about 1/4 c. flax, any more and they don't turn out, and then the wheat) and 3/4 cup sugar. Make these almost once a week as a quick breakfast for my kids before school. YUMMY!

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Reviewer:

Cairie

Home Town: Elkhorn, Wisconsin, USA

Reviewed: Feb. 21, 2011

5 star Outstanding muffins with these modifications: Added 12 oz blueberry yogurt & 1c fresh blueberries, plus zest one orange and put 3/4 amount in batter and reserve 1/4 to top muffins with sprinkle of sugar. Important: generously grease & flour muffin pans. Fill only 3/4 full as these do expand quite a bit and run over the muffin cups.

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Reviewer:

Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Feb. 21, 2011

These are great muffins. I could not find any 8 oz yogurts so I used a 6 oz blueberry Greek yogurt (loaded with protein) and added a little milk to make up the difference. Calling this a firm batter is an understatement - but don't be afraid. These muffins are moist and delicious.

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Reviewer:

JESOLEN

Reviewed: Feb. 21, 2011

Absolutely my new favorite blueberry muffin recipe! I will try using plain yogurt next time only because I didn't like the blue color my muffins turned from the blueberry yogurt.

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Reviewer:

The Blonde Witch

Reviewed: Feb. 20, 2011

Yum! Just made these muffins and they came out delicious. I changed the recipe slightly. I used a mixture of whole wheat white flour and regular flour, reduced the sugar to 3/4 cup and added the only fruit on hand which were raspberries. In addition, I put the batter in 6 large muffin tins and baked them for an additional 5 minutes (since I live at altitude).

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Reviewer:

Beth Perry

Home Town: Madison, Connecticut, USA

Living In: Aurora, Colorado, USA

Reviewed: Feb. 20, 2011

Loved these! After reading other reviews, I used 1 cup whole wheat and one cup AP flour; and reduced sugar to 3/4 cup. In terms of the wet ingredients, to avoid the dryer muffin others described, I added a banana that was on the older side along with the blueberries, and a little milk. The battery is really thick, but don't let it freak you out - they turn out fabulous. Before baking sprinkle brown sugar and some cut up walnuts on top, then lay a little slice of butter on top. It makes a wonderfully light crispiness on top.

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