Reviewed: Feb. 21, 2009

Very, very good -- nice and moist (and I even used the applesauce instead of oil) and substituted whole wheat flour for 1/2 of the 1 cup of flour. The batter seemed too runny when I was pouring the it into the pans, but it baked up fine. You will not regret making this recipe. Enjoy!

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June

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Reviewed: Feb. 13, 2009

Delish! I used applesauce for half of the oil, added extra blueberries, and 1 t vanilla. This turned out fabulous! I am baking another batch tomorrow, maybe with even less oil. Yum!

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shauna

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 11, 2009

Although,I do not feel comfortable rating this recipe at all since I made it using the suggestions of others and the muffins turned out really bad -- I did give them three stars because they have the potential to be good if you do NOT read and follow the suggestions. I followed the suggestion about brown instead of white sugar and applesauce instead of oil. They came out really dense and without any real flavour (even my four year old, who LOVES muffins didn't finish one). If I ever made these again, I would follow the recipe and use the "high calorie" ingredients!

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danielle

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Reviewed: Feb. 7, 2009

It'd give about a 3 1/2. Used all applesauce instead of oil and 1/2 whole wheat flour. Also added 1 tsp of lemon zest which was nice. Moist and tasty, but lacking a little.

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Groovy Canuck

Cooking Level: Expert

Home Town: Elora, Ontario, Canada

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Reviewed: Jan. 31, 2009

These were not sweet at all. I think they need more sugar, maybe some brown. I added a little bit of flax seed, but I doubt that's why they were so bland.

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KITCH84040

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Reviewed: Jan. 26, 2009

This is a superb blueberry muffin recipe. I like that it's low in sugar and uses oil instead of butter. I used olive oil and Splenda since I'm watching the calories, and olive oil is very healthy, as are the oats. I soaked the oats in the milk as recommended as I was afraid they might be too dry otherwise. I am not sure if this made a difference but they did turn out fantastic. The tops were nicely browned and crunchy from the oats, but the insides were tender and fluffy. They were plenty sweet so I might reduce the sugar to 1/4 cup next time. Definitely a keeper.

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RDAYK

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Jan. 24, 2009

This are quick, easy and nutrition! I used applesauce in place of the oil to make them a bit healthier. I also used old fashioned oats because that was what I had on hand. They turned out perfectly and I did have any problem with them falling apart as was stated in other reviews.

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Heidi B

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Reviewed: Jan. 22, 2009

These are good, but a little dry. The only variation I made was to use 1/4 cup of whole wheat flour with 3/4 cup regular flour. I also used a shallower tin and ended up with 17 muffins rather than 12. Next time I'll try a little brown sugar and possibly another egg.

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Pea

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 17, 2009

Excellent recipe! Only thing different was I added approx. 1/8 tsp. of almond extract, chopped walnuts for crunch, & a bit of cinnamon. I soaked the oatmeal in the milk like others suggested. Baked in cupcake pan & turned out to be just the right size for us.

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brnilyn

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Reviewed: Jan. 16, 2009

these were very delicious! I also baked them at 400 and added 2 cups small wild blueberries with good success. After I was done mixing all the ingredients, the batter was extremely runny, so I added about 1/4 cup more of flour. They turned out great. the runny batter might be why some said to wait till the next day to serve them. But with the added flour, I was able to serve them warm out of the oven. I also added my special topping of brown sugar & cinnamon.

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kellyh

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Reviewed: Jan. 4, 2009

I added a little vanilla and some cinnamon and I still thought they were a little bland. I can't say what was missing, but they just didn't do it for us.

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ChezButtons

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2008

I made these with several substitutions and managed to not mess up too badly... ;) I used whole wheat flour, brown sugar, and I used banana instead of oil (similar to how some will use applesauce instead of oil.) They came out textured and moist and *hopefully* healthy. I also like to use mini-muffin pans for making muffins. They come out perfectly bite-sized for snacks. My husband loved them.

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Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Nov. 20, 2008

Tasty. The oatmeal makes them moist and chewy - not overly sweet. Nice! I use two cups of blueberries, lemon zest and sprinkled a pinch of cinnamon sugar over each muffin before baking.

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Ms. Poovie

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Reviewed: Nov. 18, 2008

I made some modifications to this recipe as recommended by some other reviewers (used 1/2 wheat flour, and used 1/2 C brown sugar instead of white sugar). I also used 1 mashed, overripe banana instead of the oil. I used 3/4 of a cup frozen blueberries, about the same amount of frozen cherries, and then a handful of dark chocolate chips. They turned out quite well, and are still relatively healthy.

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aspiringlibrarian

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Reviewed: Nov. 13, 2008

Great recipe, we love blueberry muffins! I like my muffins on the sweeter side, so just before they go into the oven I sprinkle some cinnamon sugar oven them and then bake!

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TaraAnderson

Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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Reviewed: Nov. 12, 2008

Thought these were bland. I altered the recipe a little by substituting dark brown sugar for white, whole wheat flour for regular, adding cinnamon, and using 2 cups blueberries (admittedly, that was too many - I just had a bag of frozen blueberries from the summer and didn't realize it was 2 cups not 1). Not sure I'll make this recipe again.

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Alison

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

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!

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smo

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Reviewed: Aug. 31, 2008

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.

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lenichlab

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

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!

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peggy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 15, 2008

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!

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