Really tastey, I added a bit of wheat germ as well. The kids loved the taste, and didn't even realize they were good for them!

Good recipe, was looking for a healthy muffin recipe to use with my fresh blueberries. The only change I made was to use brown sugar instead of regular sugar. I will try soaking the oats in the milk next time to soften, that's a great idea. I will also add the vanill and cinnamon and maybe try the struesel topping sometime. Thanks again for a great base recipe.

this recipe is simple and delicious! I followed it to the letter and it's the first time I have used a recipe without having to reduce the amount of sugar in it. I did add a dash of vanilla into the batter, and sprinkled the tops of the muffins with a mixture of cinnamon and sugar. I baked them into mini loaves and my friends really enjoyed them!

Great base recipe. To make them even lighter, I used Splenda instead of sugar, unsweetened applesauce instead of oil, and skim milk. I also used about a cup and a half of wild blueberries and added 1/2 tsp of vanilla to the batter. They taste awesome and everyone in the house gave them 2 thumbs up. Not overly sweet, I like that about them but if you like sweeter muffins I would add more sugar or sweetener. Definately a keeper!

I just baked a batch and these are very good!! I tweaked the ingredients to match with our food choices. We do not use refined sugars, flours, or oils in our home. So, I used whole wheat flour, 1/2 c. sucanat (unrefined sugar), and 1/4 c. cooled melted butter (instead of oil). I also took the advice of adding more blueberries. I also added 2 tbs. flax seed meal. I baked the muffins at 400º for 20 minutes. These turned out moist and yummy!!

I followed the modifications substituting the applesauce for oil and I used all whole wheat flour. I also doubled the blueberries. These muffins were a hit and so so so easy to make! They were one bowl to make and clean. Perfect!

These muffins are super. I love the oatmeal in them. It gives a great texture and they are moist. I did bake them for 20 minutes at 400 degrees, not 425. My Jenn Aire wall oven tends to be a few degrees high. They were perfect. Maybe those who have complained they were a little dry, could try a slightly lower oven temperature. Overall a great recipe! I made 12 last night and have 3 left!! Will definitely make many more times in the future. Thanks for sharing this recipe on line!

These muffins were moist and hearty. The oatmeal really adds something strong to the batter. I highly recommend these muffins!

Fantastic! These muffins are hot out of the oven and i have a third batch in right now. The house smells incredible! I like this recipe alot because of the high propotion of heart-healthy/good carb oatmeal and the low amount of oil (as opposed to magerine). I made some modifications - i added some shakes of cinnamon and some vanilla extract. I substituted orange juice for the milk (i wanted to keep them non-dairy and i did not have soy-milk on hand). I increased the sugar to 1/2 cup (i might not do that next time...) and i added a stuesel topping - a mixture of oats, flour, brown sugar, cinnamon and earth's balance light margerine (i was pretty surprised the light margerine held the struesel together and kept it crunchy!) i baked it at 400 for about 20-22 minutes. I like the batter of this muffin recipe - i see myself using it to also make strwberry muffins, apple muffins, or just plain coffee cake muffins (no fruit inside - and alot of brown-sugar struesel topping! Spectacular.

I tried to make these as healthy as possible so I substituted white flour with whole wheat flour, white sugar with 2-1/2 Tbs. Splenda brown sugar, oil with a litle more than 1/4 cup unsweetened applesauce, used fat free milk and egg substitute and added 1/2 tsp. each of vanilla and cinnamon. I had extra batter so I filled it almost to the top with no problem. It did get stuck to the cupcake liners but peeled off easily the next morning after being refrigerated. The bottom was a little overdone so I'll try lowering the temperature to 400 degrees next time. Overall it came out quite good.

This was a really good recipe but a little bland, I made the following changes and they turned out great! My three year old loves them! I added about a half teaspoon vanilla and a half teaspoon or so of cinnamon,(didn't really measure). I also used robin hood nutri flour in place of the regular all-purpose flour but instead of just using a cup of flour I used a cup and a quarter. I added a streusel topping (1/4 cup of brown sugar, 1/4 cup of flour, three tablespoons of butter, and a quarter tsp of cinnamon. Put the oven on 350 degrees and cooked for about twenty two minutes.

Very delicious and hearty! Not a sweet, crumbly muffin which is a nice change.

Absolutely fabulous!!!!! I agree with another reviewer: This is the perfect muffin base. I didn't stray away from the blueberries, but I did ad 2 loose T of brownsugar, and dusted cinnamon in with the dry ingredients. I also added a splash of vanilla to the wet ingredients. I made 3 dozen for work, and they're already gone!

I made these last night. They are delicious! The only change I made was the mixing of the ingredients. I soaked the oatmeal in the milk for 15 minutes. In a sep. bowl I mixed the oil, egg, sugar. In another bowl I mixed the dry ingredients. I combined all the ingredients and saved some flour to cover the blueberries in and added them last. The muffins turned out light, tasty and full of bluebberies!

This was a wonderful recipe!! I will say that cinnamon really enhances the flavor of the muffins.

They are so great!!! I made a few just to try and they are gone with in two days, and it is just me eating them. I added a little bit of cinnamon and raw sugar for the top, and it just made them pop.

They were good. I followed others' advice and sweetened it a bit to 1/2 c. sugar and 1/4 c. extra blueberries. Even then they were not that sweet.

This recipe works really well for a super low fat treat. I used unsweetened applesauce instead of oil and old fashioned oats instead of quick, increased the sugar to 1/2 cup and used frozen blueberries, and 1 tsp cinnamon. You won't get a light muffin making these changes, more chewy but if you are trying to cut fat and increase fiber it works really well.