Reviewed: Feb. 6, 2008

I really liked this muffin! It's not very sweet, so I wouldn't make this if you prefer a lighter, cakelike muffin, but it has very good flavour for being pretty healthy. I used between 1/4 and 1/2 a cup of applesauce instead of oil to cut calories, and it still tasted good. I sprayed my muffin pan well with cooking spray and skipped the liners, then filled almost to the top - no problem getting them out, and they rose nicely. I also mixed about a tablespoon each of sugar and cinnamon and sprinkled it on top before baking for a little extra crusty flavour on top. Very tasty!

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MOLLY86

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: Jan. 27, 2008

The oats give this muffin a very nice texture. It's not very sweet at all--I added a little brown sugar to the batter and it still was just a little less sweet than I like. I also added a couple teaspoons of grated orange peel, 1 teaspoon of vanilla, and 1/4 teaspoon of grated nutmeg to the recipe. The orange peel added some needed sweetness. A very good recipe!

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JScrappy

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

Living In: Newport News, Virginia, USA

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Reviewed: Jan. 22, 2008

This has become my new muffin base. Replace the blueberries with mashed banana, pureed pumpkin, or diced apples and you have a delicious, healthy treat. To make this the most healthy and universal muffin, I reduced the oatmeal to 1 cup, substituted 1 cup whole wheat flour for the all purpose, and added 1/4 cup all purpose. I reduced the baking powder to 1/2 tbsp. I also use Splenda for baking instead of sugar. Instead of oil, I use applesauce, unless I use pureed fruit, then I just add a 1/4 cup extra puree, like 1 and 1/4 cup pumpkin. This is such an easy recipe to modify for all tastes. I do have to mention that if you use muffin liners, they will stick to the liner right out of the oven. Leave overnight and they are perfect; the paper peals right off. They stay fresh for up to 4 days and will freeze well.

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pussinboots1982

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jan. 13, 2008

These were okay. I am going to try them again with some adjustments. I used oat flour instead of white and my husband said they tasted like playdough. I think I will use white/wheat combo and see how they taste.

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jlal4

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

I suppose this is as good as a healthy blueberry muffin can taste. Better warmed up.

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 28, 2007

This is perfect. Was looking for a healthy muffin for snacks for my kids. I used 2 cups of blueberries and coated them in 2 tbls of brown sugar before folding them in. This recipe is flexible for modifications - will try next time with apples.

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MARATHONMOMM

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Reviewed: Dec. 23, 2007

Very good recipe. I altered just a bit; added raisins & walnuts & apples vs blueberries & used brown sugar. Very tasty; I will definitly make again. Except for my local newspaper; I use this site more than anything on the net. It is so nice; I have always found great recipes that I use over & over. Thank you

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mjbfl2me

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Reviewed: Dec. 2, 2007

Great recipe. Made exactly as is with no changes and they turned out awesome!

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MOMMIETO2BOYS

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Reviewed: Nov. 11, 2007

Great muffin, not too sweet, tastes substantial with the oats.

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Debra

Home Town: New Brighton, Minnesota, USA

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Reviewed: Oct. 15, 2007

I made these for my family and they did not get great reviews. They seemed a bit too bread-like for our taste.

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adrienne

Cooking Level: Intermediate

Living In: Happy Valley, Oregon, USA

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Reviewed: Oct. 3, 2007

Changes: 1/2 cup brown sugar replacing 1/3 cup white sugar. Add 1 tsp vanilla. Used frozen blueberries. These are very good and hearty muffins. I made them as a healthy treat for my toddler and they were also a hit with my husband. I am not a big fan of greasy, cake-like muffins. These delicious little morsels fit my definition of a perfect muffin.

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Jenny P

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Reviewed: Sep. 20, 2007

Fabulous! Thank you for this yummy healthy recipe. The only change I made was to add a 1/2 tsp of vanilla, but otherwise perfect and so quick and easy. My 2 yr old daughter loved them - without additional sugar. This is exactly what I was looking for, but like the other reviewers said, if you're looking for something more like a supersweet box recipe, this is not the muffin recipe for you.

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CPENABAUER

Cooking Level: Intermediate

Home Town: Gonzales, Texas, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Aug. 30, 2007

Average. These do not really taste like muffins. Seem more like a bran muffin. I made for my boyfriend and he was expecting a muffin and was disappointed. I think he was expecting something much sweeter, more like cake. On the positive side, if you are looking for a muffin that is lower in calories, you would like this muffin. Overall I would rate these as "not bad" but nothing special.

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Christy L

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 11, 2007

Good Muffin, though since not concerned with the health issue, I did increase the sugar to 1/4 cup brown sugar and 2/3 cups granulated..adding a touch of nutmeg to bring out the flavor of the berries a bit more as well. husband and children including one very picky 8 yr old all loved them.

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LADYCHELLE

Cooking Level: Expert

Home Town: Pascagoula, Mississippi, USA

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 5, 2007

These muffins are great. I was looking for a recipe for my son (14 months) who decided he didn't like oatmeal! I will admit that my hubby thought they weren't sweet enough, although it didn't stop him from eating a few. My son and I both loved them. The only changes I made was that I used 1 1/2 c of frozen blueberries. This was the perfect amount. I will def. make these again!

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KITTLELYN

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Reviewed: Jul. 28, 2007

I made mini muffins with this recipe and they turned out great! Baked at 350 degrees for about 16-17 minutes. I also used canola oil instead of vegetable oil to make them healthier. I thought the muffins tasted great, but my husband and son thought they needed more sugar. Perhaps I'll add more next time.

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jkmom

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Jul. 28, 2007

The texture was good but I prefer alittle more sugar. We disguised it by using alittle butter.

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AHN

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Reviewed: Jun. 17, 2007

I loved this recipe. I wanted to make it healthy as possible. So I so I substituted some oatmeal for 1/4 golden milled flaxseed . Then I substituted with a half cup of whole wheat flour as well.

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Chel

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Reviewed: Jun. 14, 2007

this is a nice muffin. I used 1/2 whole wheat flour and almond milk due to a milk allergy. They still came out great. I took the muffins out of the pan and let them cool on a wire rack, as another reviewer suggested. The liners didn't stick to the muffin at all. Be sure to use all the berries it calls for. That way you'll get the sweetness they need since there's not a lot of sugar. I'll definitely make these again! Oh, I should add, my 2 1/2 year-old daughter liked them too!

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rachel

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Reviewed: May 31, 2007

Great muffin! A tasty, good-for-you version of the old blueberry muffin. Great with flax seed meal added and some chocolate chips if you don't have enough blueberries. I also a small amount of brown sugar and a few drops of vanilla.

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