Reviewed: Jan. 31, 2008

Excellent recipe! Instead of blueberries I used 3 peeled, cored, and chopped Granny Smith apples and added about a tbsp of cinnamon in with the flour mixture. The batter could have filled more than the 12 cup muffin pan, so I filled each cup to the brim and lowered my oven temp to 350 for about 18 minutes (until muffin top sprang back when touched), they rose perfectly. I let the muffins cool completely before removing them from the pan to let them set because they were so moist. My 10 year old son said they were like store bought muffins!

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Janet

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Redwood City, California, USA

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Reviewed: Jan. 28, 2008

These were really tasty! The only quarrel I have with them (and the reason I only gave them 4 stars) is they don't rise very well. You can't even tell they're low-fat!

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Laurie Gonzales

Cooking Level: Expert

Living In: Bremerton, Washington, USA

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Reviewed: Jan. 28, 2008

These were so easy to make and very delicious. All were gone before they even cooled. Will be making more tonight

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MARILOU50

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 27, 2008

This must be a very forgiving recipe: I didn't have a lot of what was called for, so I substituted a lot. I used wheat bran cereal and 2% milk. Since all I had was sweetened applesauce, I cut the sugar to 1/2 cup (used Splenda). Since I didn't have blueberries, I used a few raisins. And for good measure, I threw in some chopped pecans. I'm betting the original recipe makes an even better muffin--can't wait to try it after I go shopping!

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kayjo88

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Reviewed: Jan. 27, 2008

I LOVE these muffins...and so does my husband and three kids...which says a lot! The best part is that they are healthy and only 2 points for those of us on Weight Watchers.

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anelson

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Reviewed: Jan. 27, 2008

For what these are - a healthy blueberry muffin - they are excellent - hearty, moist and a good amount of sweet. And I know they're good because my fiance who is always poo-pooing my health versions of food, actually loved them and asked to take some to work (this is a big deal). The only alteration I made was to double the blueberries.

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KAMMERS1

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Reviewed: Jan. 23, 2008

I didn't have wheat bran, so I ended up using oat bran, wheat germ and flaxseed meal for a substitution. Very good. My husband calls them the "blueberry butt bombs" due to all the fiber in them.!!

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HanahsMom

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Reviewed: Jan. 23, 2008

I added some flax seed and used wheat flour..they came out good but they're REALLY most.. like sticky wet. YUMMY though! :)

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AMI13

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jan. 21, 2008

These were awesome! So tasty and so easy to prepare. They really do taste like a "real" muffin, not a health food store type baked product. They are very flavorful and moist. I did find however that they stuck to the muffin cups, so next time I will just use non-stick spray in the muffin pan and skip the paper cups. Thanks!

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Kim

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Reviewed: Jan. 21, 2008

Great recipe. My DH ate them and didn't even know they were bran muffins!! They are a great low point treat for those of us on Weight Watchers.

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DODSONJT

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 20, 2008

Absolutely yummy! They just came out of the oven and my husband and I have already had one! Great for those of us on weight watchers!

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Melinda

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

Easy and delicious!! I am freezing them so I have a quick healthy breakfast or snack - thank you!

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dancer1246

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

I loved this recipe! Moist, delicious, and best of all, healthy! I put in all whole wheat flour instead of half white flour and the taste was still great-not to mention much more nutritious. I also added some wheat germ to boost the nutrition.

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Lynae Morningstar

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Reviewed: Jan. 16, 2008

These muffins are delicious!! I added a little nutmeg and cinnamon for extra flavor. I can't wait to try other kinds of fruit.

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Christine V

Home Town: Buffalo, New York, USA

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Reviewed: Jan. 15, 2008

YUM. used 1/4 c. mixed berries and then added dried berries...absolutely scrumptious. Delcious.

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Mikala

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Reviewed: Jan. 14, 2008

WOW, better then I expected them to be! I've made other "healthy" muffins before, and none of them tasted as good as this one! I followed the recipe exactly, except I used 1 cup wheat germ (I thought I had wheat bran but didn't and wanted to try them so badly!) and 1 cup whole wheat flour. And I agree with others, just the perfect sweetness. Next time I'll try adding a few oats for texture or a squeeze of lemon, yum! I'll be making these again and again!

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roweena

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Reviewed: Jan. 14, 2008

this is an awesome recipe and so simple, I make it quite often, and my husband who is a diabetic loves them too I have replaced the brown sugar with the splenda brown sugar blend and found no difference. Deifinatley a keeper.

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TCHEATH

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Reviewed: Jan. 14, 2008

I made these for an after school treat for my girls, they were ready to come out of the oven when they got home. My 10 year old saw the recipe and decided right away that she would not like them. My 7 year old could not wait to try them. The verdict is that piping hot out of the oven, they are fantastic(comment from the picky 10 year old.) I doubled the vanilla and the blueberries and made a strusel topping with 1/4c. oats, 1/4c. flour, and 1tbsp margerine to put on top just prior to baking. Thanks for a great tasting and healthy recipe.

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CPHOGO

Cooking Level: Expert

Home Town: Dresden, Ontario, Canada

Living In: Lowell, Indiana, USA

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Reviewed: Jan. 12, 2008

As far as healthier muffins go, these were okay. I guess when it comes down to it, I want gotta have the full fat, full sugar variety. :)

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Jan. 8, 2008

I love bran muffins, and for a low-fat recipe, these are great. The only thing I changed was to use all whole wheat flour. I will definitely make these again.

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