Reviewed: Jul. 13, 2004

This recipe was pretty good. I would just bake it for 15 minutes maybe, check to see if it's done, and then bake it longer if need be. I felt like I baked mine for too long. Other than that, these were delicious and healthy!

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 23, 2004

We added one more egg, and substituted 1/4 c. brown sugar and 1/4 c. honey for the sugar. Also, we used 1 1/2 c blueberries. Cooked at 400 degrees for 15 minutes, they were moist and yummy -- lightly sweet.

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Jeff the Chef

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Reviewed: Oct. 27, 2003

These came out nice and moist. They taste like a breakfast muffin and have the crumb of a cake muffin (but not the sugar). I used frozen blueberries that I thawed by running them under cold water. I used aluminum liners and had no troubles with sticking or crumbling. I enjoyed these muffins as a nice change of pace, but I doubt I will make them often.

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LIMONA

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Reviewed: Oct. 6, 2003

These muffins were pretty good. I used dried blueberrries instead of fresh, they needed to be reconstituted first, though. I will definitely make theses again. I adjusted my oven by 25 degrees lower and baked for less time and they still were a little overdone.

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CREBBERT

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Reviewed: Oct. 4, 2003

This recipe was yummy!!! I did make a few changes, I added a cup of whole milk vanilla yogurt instead of the milk (no milk handy at the time) and I added a tiny bit more sugar. ANd I didnt use paper cups, rather I just greased the muffin cups so I didnt have to worry about the muffins sticking to the paper (I noticed other members said this happened).

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KATHYM007

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Reviewed: Aug. 5, 2003

I added 1 egg and upped sugar to 2/3 cup and the blueberries to 1 1/2 cups (I used a whole pint of fresh). I think these are pretty good--definitely not the normal sweet bakery-shop type muffins--but definitely tasty and healthy. I think the extra sugar helped a lot, and divided over 12 muffins doesn't add too many extra calories. I am on a popular weight management program, and these muffins are only 4 points each.

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SALLY G

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Reviewed: Jul. 30, 2003

I added a yogurt cup and added milk to make a full cup. And I also sprinkled some cinnamon sugar on top while they were still warm! YUM!

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MÉLANNE

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Reviewed: Jun. 29, 2003

These are good muffins. They are not overly sweet so you can really taste the blueberries. I substitute applesauce for the oil and save 40 calories and 4.6g of fat per muffin (based on 12 muffins). I prefer them "Texas size". I did find that I had to lower the temperature by 25 degrees(and shorten the baking time for 12 by 5 min) in order not to burn the tops. Fresh from the oven, the papers do not remove well, but the next day they come off just fine.

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April

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Reviewed: Jun. 3, 2003

My husband did not care for these. I thought they tasted good, BUT they stuck to the paper liners. I sprayed the liners but that didn't help. So by the time you took the muffin out of the wrapper there were like 2 bites left. I think I will look for another recipe.

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C_WHITES_

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Reviewed: Mar. 30, 2003

Easy and delicious and moist! After adding a little more sugar (1/2 cup total), and we always use applesauce instead of oil when baking, my hubby and I loved these. Great the next day too, especially if you pop them into the toaster oven!

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atoms

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Reviewed: Jan. 19, 2003

I wouldn't recommend making these muffins. I found them bland in taste and they fall apart easily. Thankfully, I thought of putting a topping (butter, sugar, and cinnamon) on top before baking - and they tasted somewhat good because of the topping. In my opinion, if I hadn't thought of the topping, the muffins would have been really plain. The recipe needs some sugar in it.

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BRUSSELL

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Reviewed: Jan. 7, 2003

These are excellent. I didn't have enough blueberries on hand, so I added a few blackberries & it was delicious. I loved the taste of the oatmeal, too. I also took the advice of another reviewer & used part whole wheat flour/part all purp. flour.

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KARYNJO

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Reviewed: Oct. 15, 2002

I substituted Splenda for the sugar for a diabetic version. They were absolutely delicious.

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WROSCI

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Reviewed: Aug. 24, 2002

They did fall apart fresh out of the oven but firmed up overnight. However, the flavor is better when warm, kinda dry and "healthy" tasting when cold. Best served with butter/margarine because they aren't very sweet on their own.

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CADORMAN

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Reviewed: Aug. 6, 2002

These muffins are awesome!I actually substituted some of the all-purpose flour with whole-wheat folur (about 1/3 cup) to make it more textured and nutritious.Yummy!Didn't last more then 1 hour in my house!

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LYNDATHEDORK

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Reviewed: Jul. 25, 2002

These muffins are delicious, easy to make, and nutritious. I've started making them every week!

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DAISY2591

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Reviewed: Apr. 13, 2002

I've made these a couple of times. I really like them, but others have said they're good but not great. I think they are best straight out of the oven. By the next day, they aren't quite as good. A minute in the toaster oven does wonders, though. I substitute applesauce for the oil for a lite muffin.

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JEN_ISIS

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Reviewed: Jan. 3, 2002

I made the recipe with 2 cups blueberries like the other reviewer did. I made my muffins in the evening for breakfast the next morning. A nice quick simple recipe with healthy ingredients. Out of the oven the muffin I tasted was eager to fall apart. However, I placed them in the refrigerator over night and then heated in the microwave the next morning and had a perfectly firm moist muffin. I was a little hesitant to put in the 1 TBSP of baking powder but was very pleased to find no taste of it in the end. And we all loved them. Keeping this recipe because it has great taste and nutritional value.

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HHALL11

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Reviewed: Sep. 22, 2001

I loved this recipe and so did my co-workers. I liked that they didn't have alot of sugar. I also added more blueberries (2 cups instead of 1 cup).

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CANDY MAKER

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Reviewed: Sep. 4, 2001

These muffins are tops for flavor,nutrition, lightness and a minimum of sugar. I used wild blueberries and added a small amount of cutup apple.

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JOANNE_HM

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Oatmeal Blueberry Muffins

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