Reviewed: Apr. 20, 2012

There were okay. The peaches I used were already sweetened so I used a little less sugar than called for and they seem to be lacking something... Also, my muffin cups were really full and tops kind of spread out - should have gone for 15 instead of 12.

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Reviewer:

NOTRUB4

Reviewed: Apr. 13, 2012

these were fantastic. I used pineapple instead of blueberries and I didn't have any baking powder so added a little more baking soda. LOVED these. Mine turned out a little crispy on the top and super moist inside - a great combination. Gonna make them again this afternoon but will use the baking powder this time. I also want to try coconut flour with this as well - maybe next time. Update - made them again but with gluten- free flour and a cup of drained crushed pineapple. Not as moist as the first time but still pretty yummy. I would add more pineapple and maybe leave some of the liquid in. Give it a try!

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Reviewer:

Shannon

Reviewed: Mar. 10, 2012

My husband is obsessed with these muffins. I used to worry about them molding because they are SOOO moist, but they never last long enough!

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Reviewer:

Kylie Worthington

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

Excellent recipe! I used plain greek yogurt, a bit less oils and it came out great. Next time I'll try 1/2 unbleached white and whole wheat & honey instead of sugar - let ya know how they come out!

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Reviewer:

mary ann

Cooking Level: Expert

Home Town: Oneida, New York, USA

Living In: Massena, New York, USA

Reviewed: Jan. 2, 2012

These are okay, but not great. The search continues for a better blueberry muffin recipe. (The recipe made 18 muffins.) The batter is extremely thick. I followed the suggestion of another reviewer and thinned it out with a little milk just to get most of the flour incorporated. Because the batter is so thick, the blueberries clumped together in each muffin. This resulted in two-thirds of the muffin being a clump of blueberries and the other third being completely blueberry-less. Although I didn't think it was possible for a blueberry muffin recipe to call for too many blueberries, I think this one does.

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Reviewer:

elball

Reviewed: Dec. 1, 2011

delicious!

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Reviewer:

purplerevi

Cooking Level: Intermediate

Living In: Ventura, California, USA

Reviewed: Nov. 19, 2011

Very good and moist. Another reviewer was exactly right when she said using mixed fruit yields moldy looking muffins so do not make these if giving them away. My son won't take them to his college roommates because they look gross although he doesn't have a problem with eating them here!

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Reviewer:

aideen

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Keswick, Ontario, Canada

Reviewed: Nov. 6, 2011

I made these today using red raspberry yogurt and frozen unsweetened red raspberries....oh my they are very moist and slightly tart from the berries.....just heaven. I subbed 1 cup whole wheat pastry flour, 1 cup all purpose flour, and 3/4 cup splenda. I did have to add a splash of milk as the batter was so so thick. I made 12 regular sized muffins filling the tins up completely. Very very good.....thank you for sharing this amazingly versatile recipe. Will try again with blueberries and again with blackberries :-)

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Reviewer:

MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

Reviewed: Nov. 4, 2011

These were fine, but the recipe needs a little salt. The recipe is also pretty dry so incorporating fruit isn't easy and you tend to get some muffins with clumps of fruit and others with none.

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Reviewer:

AJWILKERS04

Reviewed: Sep. 29, 2011

These were just OK. Since the yogurt I typically buy comes in 6 oz containers (not 8), I used one container and part of another. I ended up getting 16 muffins. After 25 minutes, the tops were a little bit dark, and the muffins ended up dry. I would recommend checking these before the 25 minutes. This recipe isn't bad, but it's just not worth making again.

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