Reviewed: Oct. 23, 2002

My daughter is a blueberry fanatic. She loves this recipe. I suggest adding a tsp or 2 of milk to get all of the dry ingredients incorporated. Also, I found that I get about a dozen in a half muffins when I make them.

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Carrie K

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Reviewed: Oct. 11, 2002

It wasn't as moist as I expected it to be but the taste was good. I used peach yogurt with apple chunks. I used half the sugar.

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9 users found this review helpful

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BON322

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Reviewed: Aug. 12, 2002

I used strawberry yogurt and it was great really fruity.

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BRIGETTE WEISS

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Reviewed: Jun. 12, 2002

Very moist and yummy good delicious.

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Kathy

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Reviewed: Jun. 5, 2002

It tastes like the ultimate, best blueberry muffin. They're great- exactly what I've been looking for. :)

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JAIMELN

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Reviewed: Nov. 2, 2001

I followed the recipe perfectly and it was definately not what i expected. I wouldn't recomemd it.

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TAMARABRESCOL

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Reviewed: Sep. 26, 2001

I used banana, natural (plain) yogurt, a dash of maple syrup & some chopped pecans. I also halved the amount of melted butter to cut some of the fat. I can't wait to make some with the Summer fruit that will be avail. here in Australia very soon. Mango, strawberry, peach - the combinations are endless!

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STEPHJOY

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Reviewed: Sep. 20, 2001

These muffins were so moist, and turned out perfect. Thank you! I had some banana to use up, so that was the fruit, along with strawberry yogurt. Linda

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LINDALWAYSRB

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Reviewed: Aug. 15, 2001

I used fresh blueberries & plain yogurt. Not a bad muffin, for using yogurt. These rose just enough that they developed a nice round crown, but not a large crunchy top, like I prefer. Next time I'll fill the tins closer to the top. Still, very moist, good flavor, and a little bit of crispness because the tops turned golden (ahh, real butter). I'd make them again - can't wait to try some variations with different yogurt!

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MELANIEKAY

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Reviewed: Aug. 11, 2001

I've made these several times and they have always turned out very good. Several people have told me they are the best muffins they have ever eaten.

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Amy

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 9, 2001

When they say the batter is thick...they mean thick! I used half whole wheat flour, half white; peach yogurt; and added some dried fruit and streusel topping. They were good, but not great.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Jul. 7, 2001

A moist, tasty and versatile muffin recipe. I have made them several times with varying ingredients. Non-fat yogurt works well, and substituting canola oil for the butter cuts down on the saturated fat if that's important to you. An interesting variation is using lemon yogurt with fresh (or frozen) cranberries. Delicious!

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LINDA B.

Cooking Level: Expert

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Reviewed: Mar. 16, 2001

I rated these muffins, but I rated them in the wrong recipe! I had on the orange muffins which I had just made and they are very good too. I am sorry...my rating is in the orange muffin section. Well, anyway as I said, these muffins are delicious! I made blackberry, raspberry, strawberry and blueberry muffins with the same flavored yogurt as the fruit I used and they were so moist and looked so pretty on my serving tray. Everyone thought they were great, so I will be making them quit often now. They are so easy to make. Thanks!!

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