Reviewed: Nov. 2, 2009

Think "HEALTH" muffins and you won't be disappointed. 5 stars on presentation and texture but flavor was distinctly oat'ish. Must be eaten same day after cooling for about 15 minutes. Anything over that and it goes dry. I'll move on to another blueberry muffin recipe or just go back to my favorite on this site called Blueberry Cornmeal Muffins by Shelley Albeluhn. Sorry they are so bland because they really look beautiful out of the oven!

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Cookin4Six!

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Birch Bay, Washington, USA

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Reviewed: Oct. 30, 2009

Found these more like a scone than a muffin, quite dry. Still good, but sadly not much of a hit with the kids.

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EmJay

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Reviewed: Oct. 3, 2009

Delicious! My husband and four children (under 5) all loved these muffins! I substituted coconut oil for vegetable oil, as it is a much healthier alternative, and they turned out wonderful! I found that it is best to allow the muffins to cool a bit before serving so that they do not fall apart.

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allysonga

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Reviewed: Sep. 22, 2009

I found them a little dry so I added more milk. I also made them with raspberries, raspberries and blueberries, and chocolate chips. All turned out very good.

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Jenna Aubut

Cooking Level: Expert

Home Town: Nipawin, Saskatchewan, Canada

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Reviewed: Sep. 7, 2009

Alright. They were a little more dry than I expected, and small. They barely made 24 small muffins.

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Katherine

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Reviewed: Aug. 31, 2009

I can't give this five stars because I made so many changes, so I don't know how they would have turned out, but with my "mods," they were pretty delish. I used 1/4 cup packed brown sugar instead of 1/3 white. I didn't have quick oats, so I ground 1 cup of slow oats in my mini-prep to make oat flour, and then tossed in the remaining 1/4 cup whole oats. I used 1/2 white flour and 1/2 whole wheat flour. Instead of oil, I used 1/4 cup of fresh applesauce. Last, but not least, I doubled the blueberries. Turned out perfect blueberry "explosion" oatmeal muffins.

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finickyfinnigan

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Aug. 27, 2009

I made them as written and they were very tasteless and bland, and somewhat dry. I will change things next time.

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PEARLIE5

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Reviewed: Aug. 23, 2009

This recipe did not turn out at all. The muffins were rubbery and very heavy.

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callumsmommy

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Reviewed: Aug. 19, 2009

I love this recipe! The oats make it filling and moist. I substituted whole wheat flour and it worked great! Thanks for this one.

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hollyberry

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Reviewed: Aug. 11, 2009

This is my "go to" for healthy blueberry muffins. I've managed to cut back on the calories even more by replacing the oil with applesauce, egg with ground flax seed, and replacing half the flour with whole wheat. Very yummy!

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Aug. 10, 2009

I substituted some wheat flour, splenda, half and half (thinned with water...out of milk) and melted butter instead of oil. Not bad for a 194 calorie muffin.

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dlsinchi

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Reviewed: Aug. 9, 2009

very good and not to sweet. i doubled the amout of blueberries, and added a little lemon zest & 1 tsp. of vanilla. i baked it at 400 degrees for 22 min. and it was perfect. everyone who ate them loved them. i will make these muffins again, and try it with different types of fruit.

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lilypad920

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Reviewed: Aug. 9, 2009

Very good recipe! Sweet enough with a good texture. I added 2 cups instead of the 1 because we love blueberries so much. We love them at our house!

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alli0608

Cooking Level: Intermediate

Home Town: Rutherford College, North Carolina, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Aug. 7, 2009

Great considering their nutritional values and low fat low cal options. Definitely not a sweet muffin, some strusel topping would probably help. Not the best muffin ever but can't get much better for the calories! Try it with raspberries too!

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Jhibben

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Reviewed: Jul. 31, 2009

Very yummo! I think I didn't bake them long enough however, there were a few that were a bit too moist in the middle. But very tasty!

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MUMLUVS2COOK

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Walnutport, Pennsylvania, USA

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Reviewed: Jul. 31, 2009

Great recipe! Good blueberry flavor and a very nice texture, my daughter and I both had two muffins as soon as they came out of the oven. I added 1tsp of cinnamon and 1 tsp of vanilla because I love those flavors with blueberries.

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CarrieB

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Reviewed: Jul. 29, 2009

These were ok...I will probably double the blueberries next time.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Jul. 28, 2009

LOVE! I have made these before, and am making them right now to take a bunch on a long road trip tomorrow for a healthy snack. I used whole wheat flour and fat free milk w/ a Tablespoon of Lemon juice. Made a WONDERFUL muffin. I also sprinkled cinnamon and sugar on top.

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nnrunner

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Reviewed: Jul. 26, 2009

I used old fashioned oats and it seemed to work just fine. They only lasted 4 days and there are just two of us! I also increased the sugar to 1/2 cup, the oil to 1/3 cup(canola), and used 1 1/2 cups blueberries(tossed in flour). The blueberries were too many. I will also sprinkle sugar on the tops next time because I like them a little sweeter. Very easy recipe and quick.

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claud955

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Reviewed: Jul. 24, 2009

I read some of the other reviews and took their advice on using 2 cups of blueberries. I found this to be just a little too much blueberries. I would suggest 1 1/2 cups instead. Other than that they were great and really easy to make!

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dcline18

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Oatmeal Blueberry Muffins

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