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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Reviewed: Jul. 15, 2009

Not sweet enough for our tastes...

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akadianne

Cooking Level: Expert

Living In: Flushing, Michigan, USA

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Reviewed: Jun. 29, 2009

I also love this recipe and have made it my own! I use 1/2 sugar with 1/2 splenda; 1/2 oil with 1/2 applesauce. the cinnamon/vanilla is a nice touch. I lower the oven temp to 375 when using frozen berries and bake them longer. I found my muffins stuck to papers when I cut the oil way down so I switched to using Bakers Joy spray and don't use papers any more. Great baking spray btw. Love everyone's reviews. Very helpfull! Thanks

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kacey

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Reviewed: Jun. 27, 2009

Nice chewy texture and balanced flavor, not too sweet. I added a little whole wheat flour too.

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jobanana

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Reviewed: Jun. 22, 2009

I like the fact that this is fairly healthy. I did substitute applesauce for the oil like I do in most recipes. I didn’t care for the texture. My kids really liked them and because of that, I will make again.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Jun. 22, 2009

Don't change a thing! These are the best!

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Barb in St. Louis

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Reviewed: Jun. 16, 2009

I followed another reviewer's suggestion and subbed applesauce for oil; brown sugar for white and used whole wheat flour for the all purpose flour (did not do the half & half as others did). I also used 2 cups of frozen blueberries as others suggested but found that to be WAY too many. Will try 1 cup next time. With changes, this is a good recipe if you want something healthy for your kids - which I did. I am also going to try to sub ½ of the milk for maple syrup and leave out the blueberries to try to make maple/brown sugar oatmeal muffins. Hopefully that will work since too many blueberries do bad things to my 2 year old's diapers :).

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MMS326

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Reviewed: Jun. 11, 2009

This is the 1st Allrecipes recipe I've rated below 3 stars! I should have trusted my gut on the following: - not enough sugar - sugar added with wet ingredients, not dry - cooking temp too high - pans need to be greased AND floured Even with those corrections, the texture will still be wormy and the taste, one-dimensional. I even added 1 tbsp lemon zest and it didn't make a difference.

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Michele

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Reviewed: Jun. 9, 2009

I loved these moist and hearty muffins...I added a tad more sugar and baked at 375 for 20-25 minutes. It could just be my oven...I rarely bake muffins at over 400. I also found 1 cup of blueberries to be plenty. This is my new favourite blueberry muffin recipe!

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Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 8, 2009

I used whole wheat flour and added cinnamon. 1 1/2 cups blueberries. Next time will try using applesauce instead of oil and decrease the amount of sugar. good recipe for basic muffins.

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: Jun. 1, 2009

not very moist at all.

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keraelise

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Reviewed: May 24, 2009

I substitued several ingredients to what I had on hand. Instead of blueberries, I used frozen mixed berries (blackberries, raspberries, strawberries, blueberries). I used egg substitute for egg and Rice milk for milk. As suggested I added some cinnamon and 1 tsp of vanilla. These came out FANTASTIC! Also baked at 4oo degrees for 20-25min. Will definitely be making again.

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