Reviewed: May 9, 2007

These are pretty good. I used 1/2 c. wheat germ and 1/2 c. whole wheat flour and on the advice of the other reviewers I used 1/2 c. of (cinnamon) sugar and 2 c. of frozen blueberries. I think the frozen blueberries I buy must be the big blueberries because there are too many blueberries in this with 2 c. But they are good nonetheless.

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Apr. 13, 2007

I LOVE these muffins. Please note that they are a healthier muffin and don't taste anything like the out-of-the-box muffins. If you like sugary-dessert style muffins these are not for you. I love the texture and also used whole wheat flour but kept the rest of the ingredients the same. Make sure to get BIG blueberries for the best flavor. Add a 1/4-1/2 cup of sugar to make them sweeter but I liked them just how they were listed!

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InTheDesert

Cooking Level: Intermediate

Living In: Socorro, New Mexico, USA

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Reviewed: Apr. 7, 2007

These were a little bland and the kids wouldn't eat them. I enjoyed them with a touch of butter and heated up.

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TLEEF73

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Reviewed: Mar. 13, 2007

I really love these muffins (as did my husband, who happens to dislike most muffin recipes!) Instead of 1/3 cup of white sugar, I added 1/2 cup, as well as 1/4 cup brown sugar, one tablespoon of cinnamon, 1/4 cup of cinnamon applesause and a combination of raspberries and blueberries. I paid close attention to the other reviews in here and decided to sweeten things up with a crumb mixture of brown sugar, soft butter, finely chopped pecans and flaked coconut. Prepare alot of this crumb mixture and make sure you press it onto the top of the batter so it doesn't come off when you eat them. These came out so moist and delicious that they're almost gone -- and I just made them yesterday! :)

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LOVE2COOK4U

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Reviewed: Mar. 9, 2007

I noted some of the other reviews comments and came up with these edits to make them really healthy. My family loves them. Edit recipe using: 1/2 cup whole wheat flour, 1/2 cup reg flour, 1/2 cup brown sugar, 1/4 heaping cup of applesauce instead of oil, 2 cups of frozen small blueberries OR 1 cup of large blueberries, lower the oven temp to 425 for 15 minutes

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Lynn

Cooking Level: Intermediate

Home Town: Mackenzie, British Columbia, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Feb. 25, 2007

This is a winner! Super moist & not too sweet, not even crumbly. I have been baking these muffins in three batches already! Although i made some alterations to fit into 12 muffins cups. i halved the mixture into 3 & used different flavors: cheddar cheese, blueberry pie filling & chcoco chips. my daughter says YUMMY!!! =). I altered the recipe to by using 1 cup flour, 1 cup instant oats & added a tablespoon of vanilla extract. I'm gonna try using cream corn style this weekend, I wonder how it will taste like, i'm pretty sure, YUMMY again! A sure hit!

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haidee

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Reviewed: Feb. 25, 2007

These muffins were excellent, even my super picky hubby enjoyed them! I made a few changes. I replaced all of the flour with whole wheat flour, added a heaping 1/4 cup of brown sugar, 1/2 tsp. of vanilla and about the same amount of cinnamon, if not a little more. I also used egg substitute. I sprinkled oatmeal on the tops and baked at 400 for 25 mins. Very good!!! Next time I think I will add some raspberries . . . . . mmmmm! Thanks for sharing!

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AllieOop

Cooking Level: Intermediate

Home Town: Wells, Maine, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jan. 27, 2007

These were very good with some adjustments. I used 1 C oats (all I had) and 1/2 C oat bran and added 1/4 C honey, everything else the same. Healthy and yummy!

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rrgirl

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Reviewed: Jan. 19, 2007

These muffins are okay. However, they have very little flavor. They are definitely a healthier option than some other recipes, but taste is sacrificed. They are good muffins to drink with a cup of coffee, but I would not make them for guests.

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mizzougal08

Cooking Level: Beginning

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Reviewed: Jan. 16, 2007

These were AWFUL!!!! Not even my 5 and 3 year olds would eat them.

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Dec. 30, 2006

These muffins were super moist and delicious. I did make a few changes. I used vanilla soy milk, I put in 1/3 c wheat germ and 2/3 c flour. I used Splenda in place of sugar and I added 1/3 c of brown sugar splenda. I will defintly be making these again.

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Vanessa H.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 8, 2006

Low in fat and sugar and high in fibre and fruit - these muffins taste great and are healthy enough to be eaten often. Although I tend to increase the sugar to 1/2 a cup (and use dark brown sugar for flavour), I think the proportions in this recipe are good. The texture of these muffins is lovely and easy to achieve. Although "healthy", my boyfriend asks me to cook them often. A keeper! Thanks Sue.

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GLOWENZ

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Reviewed: Oct. 8, 2006

Awesome! For our tastebuds, these are just the right sweetness (not cloying). Nice hearty texture, too. An excellent way to get cholesterol-busting oats into our diet. I've made several batches of this recipe with slight tweaks -- dried fruit in lieu of fresh blueberries, soy instead of dairy milk, egg replacer instead of egg -- always with great results. Try adding lots of cinnamon (I add about a tbsp.) to the batter, and sprinkle the tops with a few extra rolled oats and a bit of turbinado raw sugar before baking! As others have mentioned, it seems 20-25 minutes at 400°F works well.

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(michelle)

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Reviewed: Oct. 3, 2006

I was looking for a low cholesterol recipes that would add some oatmeal to hubby's diet. These are great. In reading the other reviews, sweetness seems to be a problem. I used Splenda instead of sugar and added an additional 1/3 cup of brown sugar Splenda. Also substituted applesauce for the oil. You need to reduce the cooking time, mine took 10 minutes at 400. Overall one of the best "good for you" muffins I ever. Can't wait to try with Craisens and other fruit, maybe a few nuts!!

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DAVENNA

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Jul. 30, 2006

Awsome recipe - easy to make. Instead of blueberries, I used fresh raspberries. Super duper!

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vegelover

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Reviewed: Jul. 25, 2006

My daughter (13) made this recipe and added cinnamon. It was delicious; the muffins were moist and tender. We saved one to see if it would stay moist for several days, and it did! A good recipe, even for a novice.

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hubmeg

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Reviewed: Jul. 6, 2006

I tried this recipe and they looked great when they came out of the oven. However, they had no taste to them at all. I even added cinnamon, thinking it would give them an extra boost of flavor. They tasted so blan that I got ride of them, I just couldn't eat them.

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Michelle

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Reviewed: Jul. 2, 2006

These are not very sweet, but still delicious. I agree with the other review about sprinkling with sugar before baking. That's the only thing I would add. Very good!

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TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 2, 2006

not great

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violette

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Brandon, Manitoba, Canada

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Reviewed: May 26, 2006

Love these muffins! The only thing I changed was used grape seed oil (all I had!), and slightly less sugar. They don't last the day! If using paper liners, remove to rack to avoid sticking

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marykins

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Oatmeal Blueberry Muffins

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